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  • Writer's pictureNMK

Beef Rendang

Updated: May 31, 2021



Rendang is a staple for many Malaysians during Eid celebrations. Yet, many shy away from preparing this dish themselves for fear of it being too difficult or complex to prepare. This dish comes in beef or chicken variations. The one I've prepared here is the beef variation.

This dish may also be enjoyed outside of celebrations with simply plain rice, bread, or another one of Malaysian favourite dish, nasi lemak.


As promised from this website, this will be an easy yet delightful recipe for you to try at home. I was taught this recipe by my mother while she, in turn, was taught by her mother. I hope that with this recipe, many more people will be more willing to try their hands at making this delightful dish.


This recipe is quite versatile in that you can choose your desired consistency. If you want it with gravy, simply stop after it has reduced and thickened just a bit. However, if you want it drier, to eat with lemang or pulut (glutinous rice) for example, just continue to reduce and dry it up even more. You may also adjust the spiciness or heat accordingly by simply reducing or adding the dried chilies in the recipe.


Another great attribute of this recipe is that once it's cool down enough, you may freeze it for later consumption. I often make a large batch of this recipe and portion it up into containers and freeze it. Once frozen properly, it can last up to 1 month before showing any signs of spoiling. A great help in one of those days where simply you can't find the time to cook anything. Simply thaw it and reheat in a pot on the stove or in the microwave to enjoy!



Recipe


Ingredients (Serves 8 people comfortably)



To blend:

15 dried chilies

10 shallots

2 lemongrass

1 inch. ginger

1 inch. galangal

1 inch. turmeric

 

1 turmeric leaf - finely shredded (optional)

7 shallots - finely sliced

1 kg beef - cut into cube

200 ml coconut milk

200 ml coconut cream

400 ml water



Preparation


1. Blend the dried chilies, shallots, lemongrass, ginger, galangal, and turmeric with a bit of water.

2. In a pot, put in the beef, water, blended spices, and the sliced/shredded ingredients. Stir occasionally.


3. Then, add the coconut milk and cream. Continue to stir occasionally.


4. After it has started boiling, add salt to taste.

5. Once it starts to thicken after boiling, stir constantly to avoid sticking.

6. Reduce it down to your desired consistency.

7. Plate up and enjoy!




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