Recipe provided by: Allrecipes
A classic Malaysian favorite, the beauty of beef rendang is that it is not an overly spicy curry dish… I don’t even know if it’s classified as a “curry” as Malaysians have always just put it in a way that “rendang” is almost like a category on its own! This dish has a very unique flavor, and if you play around with the quantities of sugar and chilies, a whole range of effects can be produced. Serve this dish with rice.
Kimba’s Tip: For super tender chunks of beef, cook the beef in a pressure cooker for 30 minutes before following the methods below. You may also boil the beef beforehand for approx. 40 mins in the 220ml water which will be re-used in Step 5 of the preparation method below.
2 cups shredded coconut
100g shallots, roughly chopped
3 cloves garlic, roughly chopped
15 dried red chillies, roughly chopped
5 slices fresh ginger root, roughly chopped
5 lemon grass stalks, whites only, roughly chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch grated nutmeg
1 tablespoon vegetable oil
625g beef stew meat (rump steaks), cut into 2.5cm cubes
1½ tablespoons white sugar
5 whole cloves
1 cinnamon stick
1 2/3 cups (420ml) coconut milk
Salt to taste
- Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
- Using a blender or a food processor, blend the shallots, garlic, chillies, ginger and lemon grass to a thick paste.
- Grind the coriander, fennel, cumin and nutmeg together in a mortar and pestle or coffee grinder.
- Using the wok, fry the shallot paste in a little oil for a few minutes, until fragrant. Add the ground spices and cook for 3 to 4 minutes, stirring continuously. Add beef and cook over a medium heat for a further 3 to 4 minutes, stirring, until meat is browned all over.
- Stir in sugar, coconut, cloves, cinnamon stick, coconut milk and water. Bring to a boil, reduce heat and simmer until most of the liquid has evaporated and the meat is tender, about 1 hour. Season to taste with salt.