Go Back
Print Recipe

Beef Rendang

A very aromatic dish, most popularly served during the Eid festival in Southeast Asia.
Prep Time15 minutes
Total Time2 hours 15 minutes
Servings: 0
Author: AM-Suhaila

Ingredients

  • 1 kg Beef
  • 3 heaped tablespoons Kerisik toasted desiccated Coconut
  • 8 Kaffir Lime Leaves
  • 2 Tumeric Leaves
  • 500 ml Coconut milk
  • 2 pieces tamarind peel
  • 4 tablespoons Palm Sugar / Brown Sugar

For the paste

  • 12 Shallots
  • 6-8 cloves Garlic
  • 5 cm fresh Turmeric
  • 5 cm fresh Ginger
  • 3 stalks Lemongrass
  • 3 cm Galangal
  • 15 stalks dried Chilli deseeded and washed

Instructions

  • Mix the paste and the coconut milk in a pot and continue stirring to a boil.
  • Add in Kaffir Lime Leave and Tumeric Leaves.
  • Add in beef and bring to a slow boil till meat is tender.
  • Add in all Kerisik and all other ingredients to taste.
  • Leave to simmer till the gravy thickens or almost dry.
  • Serve with piping hot rice or rice cakes.

Notes

Take only the white part of the Lemongrass.
Ensure that paste and coconut milk are being constantly stirred as mixture comes to a boil to avoid Coconut Milk from being burnt.