Singaporean-Malaysian🥩 Meat

Beef Rendang

Name: Beef Rendang
Cuisine: Singaporean-Malaysian
Ingredients: ~3 tbsp ginger; ~6 cloves garlic; ~1 onion; ~3 stalks lemongrass; ~2 tbsp galangal; ~5 shallots; ~4-5 dried chillies; ~3-4 fresh red chillies; ~3 tbsp oil; ~1½ kg beef; ~2 tsp coriander powder; ~1½ tsp cumin; ~1 tsp fennel seeds; ~1 can coconut milk; ~2 tbsp tamarind; ~4-5 tbsp kerisik (toasted shredded coconut paste); ~2 tbsp palm sugar; ~1½ tsp salt; ~4-5 leaves kaffir lime leaves

Beef rendang is a meat curry dish from West Sumatra, Indonesia, requiring hours of slow cooking until the coconut milk caramelizes into its signature luscious texture. Made with a selection of 10 different types of spices including chillies, turmeric, lemongrass and galangal, the complex flavours develop through a long and slow cooking process.

Adapted from a video by Nyonya Cooking

Beef Rendang | The BEST ULTIMATE Recipe [Nyonya Cooking]

Watch on YouTube

Ingredients

ginger~3 tbspest.
garlic~6 clovesest.
onion~1est.
lemongrass~3 stalksest.
galangal~2 tbspest.
shallots~5est.
dried chilliesseeds removed~4-5est.
fresh red chillies~3-4est.
oil~3 tbspest.
beef~1½ kgest.
coriander powder

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Pound ginger, garlic and onion in a pestle and mortar, starting with the tougher ginger and finishing with onion. Pound until coarse but not fine. Alternatively, chop into slices if you don't have a pestle and mortar.
2
Bruise the lemongrass gently or tap the lower part with a hard tool to release its fragrance.
3
Pound galangal pieces to release their aroma.
4
Slice shallots into smaller pieces and then pound them.
5
Pound the dried chillies (which have had seeds removed) until they form a paste.
6
Add fresh red chillies to the mixture. The combination of dried and fresh chillies provides both fragrance and bright colour.
7
Heat oil in a cast iron pot or heavy-bottomed pot.
8
Once the oil is hot, add the bruised lemongrass and cook over medium heat.
9
Add the pounded garlic, ginger and onion mixture.
10
Add the galangal.
11
Add the shallots. Pause at each step to smell the fragrance; add the next ingredient when it becomes aromatic.
12
Add the beef and mix evenly with the aromatics.
13
Add the pounded chilli mixture, coriander powder, cumin and fennel seeds. The spices can be toasted beforehand to enhance their flavour.
14
Sauté the beef with the spices for about a minute, allowing it to shrink slightly and release excess water.
15
Add coconut milk and increase heat to maximum. Keep stirring constantly to prevent the coconut milk from burning.
16
Add tamarind liquid that has been soaked in hot water (strain out any seeds) to enhance the flavour.
17
Add kerisik (toasted shredded coconut paste) which provides colour and the distinctive nutty flavour characteristic of rendang.
18
Add palm sugar and salt to taste.
19
Once boiling, reduce heat to low and simmer covered. Stir every 15-20 minutes to prevent sticking. Simmer for about 2 hours or longer until the beef is very tender and the curry has reduced significantly.
20
During the last 30-45 minutes, stir frequently. When oil begins to surface, you can tilt the pot to let excess oil drain off. The rendang should turn dark brown-reddish as the coconut milk caramelizes.
21
Shortly before serving, add kaffir lime leaves (or turmeric leaves if available) to enhance the fragrance.

Beef Rendang

Ingredients

Steps

More like this