Beef rendang recipe
6 long dried chillies, seeds removed and torn in half (keep seeds if you like hot food)
- 150g Spanish onions, chopped
- 5 cloves garlic, chopped
- 3cm knob galangal, peeled
- 3cm knob young ginger, peeled and sliced
- 1 lemongrass stalk, finely chopped
- ¼ cup vegetable oil
- ¾ turmeric leaf (rolled and finely chopped) (If unavailable, leave out)
- 6 lime leaves (rolled and sliced)
- 1 kg topside or chuck steak, cut into 3cm cubes
- 1 cup coconut milk
- 4 tbsp meat curry powder
- ½ cup water
- 1 cup desiccated coconut, dry toasted over low heat and ground
- Salt to taste
- 1- 2 tbsp thick caramel soy sauce
- View conversion table
Soak chillies in hot water until soft. Place chillies, onion, garlic, galangal, ginger and lemongrass into a blender. Blend to a paste, adding a little of the soaking water from the chillies.
Heat a heavy based pan. Add oil and then fry the paste adding the turmeric and lime leaves. Mix and cook for 3-4 minutes, until fragrant.
Add steak, stir in coconut milk and then the curry powder. Add the water and the desiccated coconut (which will help thicken the rendang). Stir and simmer for 1 – 1½ hrs, or until meat is tender. Lastly, season with salt and soy sauce.
Note : Add additional water if meat is still not tender and continue to simmer. The rendang should have some sauce.
If you enjoyed this Beef rendang recipe then browse more malaysian recipes, meat recipes and our most popular lamingtons recipe.