BEEF RENDANG
Twenty something years ago Malaysian food first made it’s appearance in Melbourne. It was love at first taste for me. The restaurant “Chinta Ria” sadly, now long gone was a favourite, especially for this its Laksa Lemak, Mod Rolls, Beef Rendang and Hainan Chicken Rice. At the height of it’s popularity, a small recipe book was published accompanied by a jazz CD entitled “Hot Food Cool Jazz”. It’s from Chinta Ria’s book that my Beef Rendang recipe has been adapted. It’s a dish that packs a punch, so I like to serve it over steamed basmati rice, and a refreshing salad dressed with lime.
BEEF RENDANG
2 tablespoons desiccated coconut
2 cloves garlic, chopped
2 onions, chopped
2 dried red chillies or to taste
2 stalks lemon grass, sliced
3 cm piece root ginger, peeled and chopped
3cm piece galangal, peeled and chopped
3 tablespoons vegetable oil
½ teaspoon turmeric
2 teaspoons paprika
1 teaspoon Malay curry powder
1 teaspoon salt
2 teaspoons brown sugar
1 kg braising beef, trimmed of fat and cut into 3cm cubes
3 cups coconut milk
1 cup water
In a small, hot, pan toss the coconut until toasted then set aside. Blitz the aromatics, the lemongrass, ginger, galangal, garlic, onion and chilli to make a fine paste. Heat the oil in a large pan and sauté the paste until fragrant, about 5 minutes. Add the spices, salt and sugar and cook for another 5 minutes. Add the beef, coconut milk and water. Bring to the boil, then cover and simmer uncovered for about 1 ½ hours. Add more water to keep the beef covered until after the first hour has elapsed. The sauce should reduce until the curry is fairly dry. Chill overnight, lift any fat from the surface, then reheat and serve. Serves 4
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7 comments on “BEEF RENDANG”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
I’m about to make this one. On my way to the grocery store now. Thanks so much for making my Monday night a yummy curry night.
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Enjoy, your MALAYSIAN beef Rendang, it’s a cracker of a recipe. I wanted to comment on your profoundly appropriate for now poem Davis et Goliath, but everything I wrote seemed trite. The compassionate tolerant and peace loving people of the world need to get the media’s attention so that the focus changes from horror and destruction to a positive and harmonious future for all.
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Thank you so much, it is simmering on the stove as I write. Your warm words of support are much appreciated. I was looking at the news headlines just now and it seem that the majority of people are more concerned with being entertained by pop stars feuding. The media sells what people are interested in and that seems to be chaos and strife. Have a peaceful week ahead.
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Quite similar to the recipe I used, except for the paprika. I’m not an expert on Indonesian/Asian cuisine at all, but somehow that sounds like a foreign ingredient.
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Looks fab! Will definitely give this one a try.
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You won’t be sorry, it’s a very good Rendang! 😀
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Looks delicious! Love Malaysian food!
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