Sonia's Beef rendang

    2 hours 30 mins

    Today i cooked Beef Rendang and serve with my favourite Ketupat daun palas(It is made from glutinous rice that has been wrapped in a woven fan palm (Licuala) pouch and boiled). Now is the best time to cook these dishes as the local wet warket is flooded with all herbs and ketupat leaves since Hari Raya (Muslim festival) is just around the corner.


    Johor, Malaysia
    3 people made this

    Serves: 5 

    • 1 big onion
    • 4 shallots
    • 4 garlic
    • 1 inch ginger
    • 2 inch fresh tumeric
    • small piece of galangal
    • 3 lemongrass (white part only)
    • 2 homemade chili paste or 15pcs dried chilies (boiled in hot water and de-seeded)
    • 4 tbsp cooking oil
    • 600g beef, cubed
    • 6 kaffir lime leaves, tear into smaller pieces
    • 3 lemongrass, pounded and torn
    • 1 turmeric leaf, shredded fine
    • 1.5 cup coconut milk
    • 1 tamarind peel
    • 7 tbsp kerisik (toasted coconut)
    • 1.5 tsp salt or taste
    • 2 tbsp palm sugar or to taste

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Blend big onion, shallots, garlic, ginger, tumeric, galangal, lemongrass and chili to a smooth paste.
    2. Heat oil in a pressure cooker/pot, add spice paste and sauté till aroma.
    3. Add in beef cubes, lemongrass and Kaffir lime leaves and tumeric leaf, mix well.
    4. Add in coconut milk and tamarind peel, stir to blend well.
    5. If using pressure cooker, once 2nd ring rises, turn heat to low, and cook for 25mins. If use normal pot, simmer for 1-1/2hour.
    6. Add in kerisik, seasoning with salt and sugar, adjust taste accordingly.
    7. Constantly stir till gravy thicken. Serve with nasi lemak, or ketupat or steamed rice.

    See it on my blog

    Check out this recipe on Nasi Lemak Lover's blog!

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