Malay Beef Rendang
From mbe 16 years ago
- 180 minutes to make
- Serves 4
While not dry enough to be an authentic rendang this dish remains well spiced, deliciously rich and balanced. As with most stewed dishes, better the next day
Ingredients
- 1 kg of stewing beef in medium sized cubes shopping list
- 1 can coconut milk shopping list
- 1 can water shopping list
- ---- shopping list
- 1 Tbsp whole cumin seeds, toasted shopping list
- 1 Tbsp fennel seeds, toasted shopping list
- ½ Tbsp coriander seeds, toasted shopping list
- 1 tsp paprika or mild chile powder shopping list
- 5 dried small red chillies, tops removed, toasted (can increase if you like heat) shopping list
- 1 Tbsp Thai shrimp paste fried in a small amount of oil until fragrant (1 minute or so) shopping list
- ½ cup finely grated fresh coconut, toasted until light brown and fragrant (use slightly less dry coconut) shopping list
- 3-4 stalks lemon grass, outer layer removed, bottom 2/3 of the stalk finely chopped. shopping list
- 5 cloves garlic peeled and chopped shopping list
- 10 cm ginger, finely chopped (or 5 cm ginger, 3 cm galangal) shopping list
- 5 French shallots, peeled and chopped shopping list
- 1 medium white onion, peeled and chopped shopping list
- 5 shots fish sauce shopping list
- 2 thai lime leaves finely julienned (optional) shopping list
How to make it
- The dry spices can be toasted together until lightly coloured and fragrant.
- Grind the dry ingredients together in a small blender or using a mortar and pestle. When finely ground, add the shrimp paste, coconut, lemongrass, garlic, ginger, and shallots, onion, and fish sauce. Add a little water if need be to obtain a smooth paste.
- Heat the ground paste, meat, water, and coconut milk and simmer on low heat, stirring occasionally, until the meat is tender and the sauce becomes a thick paste, about 2 to 3 hours depending on the meat. Garnish with lime leaves if using, serve with rice and side dishes.
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" It was excellent "
" It was excellent "