HOW TO MAKE RENDANG

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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

RENDANG RECIPE INGREDIENTS :
  • 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










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.
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