Malaysian Beef Rendang
- 2 cups shredded coconut
- 100g shallots, roughly chopped
- 3 cloves garlic, roughly chopped
- 15 dried red chillies, roughly chopped
- 5 slices fresh ginger root, roughly chopped
- 5 lemon grass stalks, whites only, roughly chopped
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 2 teaspoons cumin seeds
- 1 pinch grated nutmeg
- 1 tablespoon (15ml) vegetable oil
- 625g beef stew meat, cut into 2.5cm cubes
- 1½ tablespoons caster sugar
- 5 whole cloves
- 1 cinnamon stick
- 1 2/3 cups (420ml) coconut milk
- 1cup (220ml) water
- salt to taste
Prep:30min › Cook:1hr30min › Ready in:2hr
- Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
- Using a blender or a food processor, blend the shallots, garlic, chillies, ginger and lemon grass to a thick paste.
- Grind the coriander, fennel, cumin and nutmeg together in a mortar and pestle or coffee grinder.
- Using the wok, fry the shallot paste in a little oil for a few minutes, until fragrant. Add the ground spices and cook for 3 to 4 minutes, stirring continuously. Add beef and cook over a medium heat for a further 3 to 4 minutes, stirring, until meat is browned all over.
- Stir in sugar, coconut, cloves, cinnamon stick, coconut milk and water. Bring to a boil, reduce heat and simmer until most of the liquid has evaporated and the meat is tender, about 1 hour. Season to taste with salt.
All I want from a recipe is its good taste... regardless of their origin. - 06 Nov 2012
Just so you know. The beef rendang is originally Indonesian cuisine for centuries but these past few years, malaysia has been trying to claim it as their cuisine. They need to be more creative with their cuisine and it is not fair for Indonesia: to have their best cuisines being claimed by another country like malaysia. Such a shame! - 04 Oct 2012