Beef Rendang  

Beef Rendang

[ Malay Spiced Coconut Beef ]


  • 1 lb beef cut into 1 to 2-inch chunks [tougher cuts of beef is suitable]
  • 4 cups thick coconut milk
  • 1 cup fresh coconut [meat], finely grated [Substitute: unsweetened desiccated coconut]
  • 2 stalks lemongrass, slightly crushed [cut to fit in the wok or pan]
  • 2-3 turmeric leaves [daun kunyit], [Substitute: kaffir lime leaves; or the zest of 1 lime]
  • 3 tbsp vegetable oil
  • 2 tsp sugar
  • salt and pepper
  • 4-5 tbsp chili paste
  • 1-inch fresh ginger, peeled, sliced
  • 1-inch galangal [lengkuas in Malay], peeled, sliced
  • 1 inch fresh turmeric root [kunyit basah in Malay], peeled, sliced
  • 2 tsp coarse salt

       [Items in red are to be ground or blended]

  for foodies all around the world

       To Prepare :

  • Season beef with salt and pepper, marinate for at least 30 mins
  • Using a mortar & pestle or blender grind galangal, ginger, turmeric root, chili paste and kosher salt into a spice paste
  • In a dry heated pan, toast the finely grated coconut [meat] over low heat, keep stirring until golden brown. Allow to cool, then using a mortar & pestle, pound into a paste [called kerisik in Malay]
  • Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil; stir often
  • Add beef and slow boil for 10 mins
  • Add lemongrass stalk, turmeric leaves [or kaffir lime leaves; or lime zest], sugar and season with salt and pepper
  • Reduce heat to low, uncovered, simmer for 1-1 hrs; stir often with a spatula [be sure to 'scrape' the bottom of wok], add a little water if it starts to dry up too quickly]
  • Add the toasted coconut paste [kerisik] during the last 30 mins of cooking
  • When the beef is very tender - the gravy, thickens and oil starts to float on top - remove from heat and discard the lemongrass stalks and turmeric leaves
  • Serve Beef Rendang with steamed rice, Nasi Lemak [Coconut Rice] or Lontong, a Malay Rice Roll






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