Although Rendang has an Indonesian origin it has immense popularity in Malaysia and is a regular item on their restaurant’s menus. A recent poll done by CNN International on the world’s 50 most delicious foods ranks Rendang at the top – so I must be on to a good thing (after all, I did read it on the internet). I think a good blog topic would be to cook the top 50 over time (Stay tuned as I might just do that as a side blog one day – it would take me a while though – and I would have to quit my day job!!!)
This recipe for Beef Rendang is a Malay style wet curry. It has a well rounded spiciness and really gets me to umami heaven with its flavour hit. I have adapted the recipe as broadcasted on SBS’ Food Safari – Malaysia episode.
Ingredients for the Rempah (paste) – Place next 7 ingredients into a Food Processor and blitz to make the rempah
- 2 x Onions, quartered
- 6 x Cloves Garlic
- 6 x Dried Chillies, seeded, chopped and soaked in some warm water
- 1 inch piece x Ginger galangal, peeled and chopped roughly
- 1 inch piece x Galangal, peeled and chopped roughly
- 2 stalks x Lemongrass, bulb finely chopped
- 1 tsp x Fresh Turmeric or ½ tsp x Turmeric powder
- 2 Tbsp x Oil
- 1 kg x Beef, boneless chuck works great cut into cubes
- 4 tbsp x Curry Powder (If you can get Malay curry powder from the Asian grocer it works wonders in this dish)
- 1 can x Coconut Milk (400ml)
- 1 cup x Desiccated Coconut, dry toasted lightly in a pan
- 2 tbsp x Kecap Manis
- Salt to taste
- 7-8 x Kaffir Lime Leaves, sliced thinly
Heat a heavy pot and add in the oil followed by the rempah.
Cook for 5 minutes on a gentle heat until browned and fragrant
Add the beef and combine with rempah
Now add the curry powder a stir well to incorporate with meat and rempah
Pour in the coconut milk and bring the pot to a gentle boil
Then fold in the desiccated coconut add a little water if mixture is too thick.
Cover with a lid and cook on low heat for 1 hour
Stir in the Kecap Manis and salt to taste
Sprinkle the lime leaves into the pot and cook for a further 2 minutes
Serve immediately with steamed rice or Roti
Stir in the Kecap Manis and salt to taste
Sprinkle the lime leaves into the pot and cook for a further 2 minutes
Serve immediately with steamed rice or Roti
"I love me some Beef Rendang anytime, and this recipe is my all time favourite. I used to trust in store bought pastes in packets and bottles, but not anymore. This is a real winner. At home we eat this dish as a simple rice and curry dish most of the times. There are those occasions however, when I get all fancy and serve Rendang as part of an awesome Nasi Lemak platter. Now if you dine at Malay and Indo places you know what I'm talking about- Curry, Coconut Rice, Sambal, Fried Ikan Bilis, Peanuts, Cucumber and Egg - doesn't get any better. Recipe to be posted soon - master the Beef Rendang and you are more than half way there."
3 comments:
I love rendang too! My version has a drier one and uses turmeric leaves with no kecap manis added:) I'm getting hungry by thinking of it
Hi Indonesia Eats and thanks for checking out the blog and commenting.
I have also had a look at your Rendang recipe and am keen to try out the dry version that I have enjoyed at Indonesian restaurants here in Melbourne.
Thanks again I
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