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Malaysian Beef Rendang

SUBMITTED BY: Trevor Hobson PHOTO BY: Darryl

"This dish has a unique flavour, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice."

RECIPE RATING:

Read Reviews (15)

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PREP TIME	30 Min
COOK TIME	1 Hr 30 Min
READY IN	2 Hrs

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

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 whole 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

DIRECTIONS

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, chilies, ginger, and lemon grass to a thick paste.
Grind the coriander, fennel, cumin and nutmeg.
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.
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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REVIEWS

Reviewed on Nov. 10, 2004 by Sam Cooker

This a great Rendang recipe. Very very easy to use. Don't skimp on the lemon grass as that is... MORE

Reviewed on Dec. 1, 2003 by MGC

The flavor and especially the smell of this dish is very attractive. I found that my stew beef... MORE

Reviewed on Oct. 15, 2006 by MikiG

Paired this recipe with Spiced Basmati Rice by McCormick - a truly fabulous taste combination.... MORE

Reviewed on Jul. 26, 2005 by james2005

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

james2005
Jul. 26, 2005

After one hour trawling the Internet for a good Asian beef recipe I found this – an attractive recipe with all ingredients all obtainable in a local supermarket – no obscure spice or vegetable taking hours to find. My partner is Malaysian and food critical. Attempting Rendang was a risky being universally known as difficult to achieve authentic results. I used real cocoanuts, smashing them and then grating the white flesh, remembering once being told that the secret of Rendang lies in the cocoanut. There is definitely a balance to be reached on cooking times. I had all the right weights and timings. Things seemed fine 15 minutes into the “simmer” then 15 minutes later the liquid had dramatically vanished – even just starting to stick and burn. Yes, it was a low heat. Further, the meat didn’t seem that tender. Panic I decided to put scrape the whole thing into a pan with a closed lid and added more water and give it another 20 minutes. The final result, very good, everyone liked it. The taste was really close to the “real thing” – but I was advised that the meat should actually be quite hard and have the coconut sticking to it. That’s the art and challenge I believe. Once that I am sure this recipe is capable of delivering with practice and care on liquids Vs Cooking times. I am going to stick with the Wok as I am sure they wouldn’t put a Rendang in a pressure cooker, useful though they are.

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6 users found this review helpful

After one hour trawling the Internet for a good Asian beef recipe I found this – an attractive... MORE

Reviewed on Jul. 3, 2003 by TL_DUST

Great flavor with a BITE! MORE

Reviewed on Jun. 7, 2006 by Chuck

I give it 5 stars, because although I didn't do a great job with it, I know it has potential.... MORE

Reviewed on May 10, 2007 by Jill

This dish needs constant stirring or it'll get burnt at the bottom of the pot. I find it a bit... MORE

Reviewed on Sep. 15, 2006 by Tina Knickman

I omitted the cloves and the grated coconut, as it was unavailable at the time but this is an... MORE

Reviewed on Feb. 3, 2006 by DerAvi

Rendang is my favorite dish, I loved this recipe particularly- it adds more spices to the beef. MORE

Reviewed on May 14, 2005 by OCEANVIXEN79

My husband (the pic

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