Beef rendang & turmeric rice

Beef rendang & turmeric rice


  • 3 tbsp vegetable oil
  • 2kg beef
  •  shin or skirt, cut into bite-sized cubes
  • 2 lemongrass stalks, bashed (see 'Tip' for how to prepare)
  • 2 x 400ml cans coconut milk
  • 4 tbsp desiccated coconut
  • 2 kaffir lime leaves, torn
  • 1½ tbsp chicken stock powder (we used one from an Asian supermarket)
  • 2 tbsp tamarind paste
  • 1 tsp golden caster sugar
  • ¼ tsp salt
  • For the paste
  • 15 dry chillies
  • 6-8 baby shallots
  • thumb-sized piece ginger
  • , chopped
  • thumb-sized piece galangal, peeled and chopped (use ginger if you can’t find it)
  • 3 lemongrass stalks, chopped
  • For the rice
  • 2 tbsp oil
  • 2 tsp mustard seeds
  • 2 tsp turmeric
  • 10 curry leaves (optional)
  • 700g jasmine rice
  • 2 tsp chicken stock powder


For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.
Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.
Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces – but not too fine. Put to one side.
After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It’s ready when the meat is tender and almost falling apart.
For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins. Enjoy !

Food Safari's beef rendang

Food Safari's beef rendang

  • 6 dried long chillies, torn in half (seeded if you want less heat), soaked in hot water until soft 
  • 150 g red onions, chopped
  • 5 garlic cloves, chopped
  • 3 cm piece of galangal, chopped
  • 3 cm piece of young ginger, chopped
  • 1 lemongrass stalk, finely chopped
  • 1 cup (90 g) desiccated coconut
  • 60 ml (¼ cup) vegetable oil
  • ¾ turmeric leaf, rolled and finely chopped (optional)
  • 6 kaffir lime leaves, rolled and sliced
  • 1 kg topside or chuck steak, cut into 3 cm cubes
  • 250 ml (1 cup) coconut milk
  • ⅓ cup Malaysian "meat" curry powder 
  • 125 ml (½ cup) water
  • 1–2 tbsp thick caramel soy sauce
  • salt


Place the chilli, onion, garlic, galangal, ginger and lemongrass in a blender or food processor and blend to a paste, adding some soaking water from the chillies as needed.

Heat a frying pan over low heat and toast the coconut until golden. Grind in a mortar, blender or food processor and set aside.

Heat the oil in a heavy-based saucepan and add the paste and turmeric and lime leaves. Fry for 3–4 minutes, until fragrant. Add the beef, then stir in the coconut milk and curry powder. Add the water and toasted coconut (which will thicken the rendang) and bring to a simmer. Cook for 1–1½ hours, until the meat is tender. Add extra water during cooking if the rendang is drying out. To finish, add the soy sauce and season to taste with salt.

Beef Rendang

Beef Rendang

(Rendang Daging) or Spicy Beef Stew with Coconut

Rendang Recipe Ingredients:
  • 1 1/2 pound boneless beef short ribs (cut into cubes)
  • 5 tablespoons cooking oil
  • 1 cinnamon stick (about 2-inch long)
  • 3 cloves
  • 3 star anise
  • 3 cardamom pods
  • 1 lemongrass (cut into 4-inch length and pounded)
  • 1 cup thick coconut milk
  • 1 cup water
  • 2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
  • 6 kaffir lime leaves (very finely sliced)
  • 6 tablespoons kerisik (toasted coconut)
  • 1 tablespoon sugar/palm sugar or to taste
  • Salt to taste
Spice Paste:
  • 5 shallots
  • 1 inch galangal
  • 3 lemongrass (white part only)
  • 5 cloves garlic
  • 1 inch ginger
  • 10-12 dried chilies (soaked in warm water and seeded)
Rendang Recipe Instructions:

1. Chop the spice paste ingredients and then blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. The rendang recipe is ready to serve immediately with steamed rice and save some for overnight. Enjoy the beef rendang !
Rendang recipe: rendang-spiced-coconut-beef

Rendang-Spiced Coconut Beef

Rendang-Spiced Coconut Beef

  • 1½ lb beef cut into 1½ 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
  • 1½-inch fresh ginger, peeled, sliced
  • 1-inch galangal [lengkuas in Malay], peeled, sliced
  • 1½ inch fresh turmeric root [kunyit basah in Malay], peeled, sliced
  • 2 tsp coarse salt
Rendang Recipe Instructions
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 1-1½ 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

Special Beef Rendang Curry

Special Beef Rendang Curry
Rendang Recipe Ingredients

* 1 pound beef round, diced
* 2 tablespoons cooking oil
* 3/4 cup dried shrimp, minced
* 1 clove garlic, minced
* 1 tablespoon chopped lemon grass
* 2 onions, chopped
* 1 3/4 cups coconut milk
* 1/2 cup red curry paste, or to taste
* 3 tablespoons turmeric powder
* 1 fresh red chile pepper, finely chopped (optional)
* 1 bunch fresh cilantro, chopped

Rendang Recipe Instructions

1. The first step is to soften the beef. And then place the beef in a medium saucepan, and add enough water to cover the meat. Next is to cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
2. Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
3. Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like. Enjoy it !

Malaysian Beef Rendang

Malaysian Beef Rendang

Rendang Recipe Ingredients

* 3/8 pound shallots
* 3 cloves garlic
* 15 dried red chile peppers
* 5 slices fresh ginger root
* 5 lemon grass, chopped
* 2 teaspoons coriander seeds
* 2 teaspoons fennel seeds
* 2 teaspoons cumin seeds
* 1 pinch grated nutmeg
* 1 tablespoon vegetable oil
* 1 1/4 pounds beef stew meat, cut into 1 inch cubes
* 1 1/2 tablespoons white sugar
* 2 cups shredded coconut
* 5 whole cloves
* 1 cinnamon stick
* 1 2/3 cups coconut milk
* 7/8 cup water
* salt to taste

Rendang Recipe Instructions

1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
3. Grind the coriander, fennel, cumin and nutmeg.
4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Beef Rendang Recipe 2

Beef Rendang Recipe 2

Rendang Recipe Ingredients :

* 1 kg beef cut with size 3 x 4 x4 cm.
* Basic seasoning dry
* 1 tablespoon of roasted coriander
* 150 grams curly red pepper and 150 grams of red pepper and finely chopped.
* 15 sheets of orange leaves
* 4 of the crushed lemon grass
* 4 bay leaves
* 2 turmeric leaves
* 1 600 ml coconut milk from 2 grated coconuts
* 2 pieces of Garcinia xanthochromias

Rendang Dry basic seasonings Ingredients :

* 2 green cardamom grains
* 2 grains of white cardamom
* 2 cloves
* 2 cm cinnamon stick
* 1 tablespoon coriander
* 1/4 teaspoon pepper
* 1/4 teaspoon cumin
* 1/4 teaspoon aniseed
* 1/4 nutmeg fruit

All this ingredients is roasted until fragrant and then mashed.

Another spice paste :

* 100 grams onion
* 50 grams hazelnut
* 7 cloves garlic
* 5 cm galangal

Rendang Recipe Instructions:

1. Rub the beef with some spices, dried herbs, coriander finely, and large red chilies until blended smooth. Let stand for 60 minutes until the spices to infuse.
2. Cook the coconut milk, the remaining ground spices, fine curly red chili, lime leaves, lemon grass, bay leaf, and turmeric leaf, on a medium flame until fragrant. Enter the seasoned beef and Garcinia xanthochromias, stirring until beef stiff and discolored.
3. Reduce heat and cook until beef is tender and lived most of the coconut milk. Lift the meat and set aside. Cook again until thick coconut milk.
4. Insert the meat, stirring until the coconut is dry, oily, and slightly blackish color of the meat. The beef Rendang is ready. Remove the beef rendang and it is ready to serve 8 persons....nice !