BEEF RENDANG (THE BEST!)
Beef Rendang - the best and most authentic beef rendang recipe you will find online! Spicy, rich and creamy Malaysian/Indonesian beef stew made with beef, spices and coconut milk.
Provided by Rasa Malaysia
Categories Malaysian Recipes
Time 1h45m
Number Of Ingredients 20
Steps:
- Chop the spice paste ingredients and then blend it in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.
Nutrition Facts : Calories 416 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 100 milligrams cholesterol, Fat 52 grams fat, Fiber 4 grams fiber, Protein 36 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 4 People, Sodium 132 milligrams sodium, Sugar 9 grams sugar
BEEF RENDANG RECIPE (RESEPI RENDANG DAGING)
Beef Rendang (rendang daging), the way my mum made it. A curry with meltingly tender beef, slow cooked in a rich, aromatic and highly spiced coconut gravy.
Provided by Azlin Bloor
Categories Side Dish
Time 3h25m
Number Of Ingredients 15
Steps:
- Cut the dried red chillies in 2-3 pieces, depending on their lengths, and soak them in a bowl of hot water for 20 minutes. In the meantime, get all the other ingredients ready.
- Roll your turmeric leaves up and either using a knife or a pair of scissors, cut them up into thin shreds. If using lime leaves, just tear the leaves up.
- Drain and rinse the chillies, and losing the seeds, if you like. Place them aside.
- Start chopping your ingredients in the order that they are listed in the above list. Start with lemongrass, chop for 10 seconds, then galangal, chop for another 10 seconds, then ginger, then garlic, and so on. Everytime the chopped ingredients start to feel a bit dry, add a quarter of an onion for moisture. No need for water. Continue chopping/blending until you have a fairly fine mix.
- Now get a large saucepan or a dutch oven and place everying in, start with the beef, then the ground ingredients, the coconut milk, the salt, the lemongrass and finally the thinly shredded turmeric leaves or your torn lime leaves.
- Put it on a low heat and let it come to a gentle simmer. Stir to mix everything up, and leave, uncovered, to cook for a minimum of 2 and a half hours to 3, until the beef is meltingly tender and you have a dry-ish curry.
- You shouldn't really need to stir the rendang until the last 30 minutes or so, where you'll have to do it a handful of times, as it starts to dry up and may start to catch on the base. Check seasoning and add more salt if you think it needs it.
- Serve as suggested above. The beef rendang will keep, covered, for a week in the fridge. It also freezes well, although the beef will be falling apart even more after freezing.
- Click here for the Recipe!
Nutrition Facts : Calories 377 kcal, Fat 21.7 g, Cholesterol 75 mg, Sodium 102.7 mg, Carbohydrate 16.6 g, Fiber 3.7 g, Sugar 5.6 g, Protein 30.5 g, ServingSize 1 serving
MALAY BEEF RENDANG RECIPE (AUTHENTIC RESEPI RENDANG DAGING)
Beef Rendang (rendang daging), the way you'll find it in homes and the best hawker stalls. A curry with meltingly tender beef, slow cooked in a rich, aromatic and highly spiced coconut gravy.
Provided by HolisticJB
Categories Hot Stuff
Time 3h25m
Yield 6
Number Of Ingredients 15
Steps:
- Prepare The Ingredients
- 1. Cut the dried red chillies in half and place in a bowl of hot water to soak around 20 minutes. 20 Minutes 2. Roll the turmeric leaves up, if using them, and cut them into thin slices. If using the kaffir lime leaves, I just tear the leaves up. 3. Once the chillies have soaked drain the water off and set aside. If you don't want the paste too hot you can remove some, or all, of the seeds.
- Prepare The Spice Paste
- 1. Use the ingredients from the spice paste list. You can chop them up into chunks and use a pestel and mortar or, like me, add them to an electric blender or spice grinder. 2. First add the lemongrass. Chop into bits and blend for 10-15 seconds.. 3. Then chop your galangal. Add it to the blender and blitz for another 10 seconds. 4. Add the chopped ginger and garlic cloves. Blend for 10 seconds. 5. At this stage the mix probably is a bit dry so add half the onion. Blend for 15-20 seconds. The onion will add all the moisture you need. Don't be tempted to add water! You don't need it! 6. Finally add all the remaining ingredients. (soaked chillies, Kerisik, turmeric, coriander and remaining onion. 7. Continue blending until you have a fairly fine mix. It doesn't need to be entirely smooth (but smooth is better than chunky)
- Cooking The Beef Rendang
- 1. You can use a large, heavy based saucepan or a dutch oven. 2. I find it easier to add half the beef, then all the spice paste and give it a mix. 3. Then add the remaining beef and mix well. 4. Finally add the remaining ingredients (coconut milk, water, salt, lemongrass and the turmeric leaves or lime leaves). Mix well. 5. Place on a low heat and let it come to a gentle simmer. 6. Occasionally stir to make sure everything is well combined. 7. Leave the Beef Rendang to cook, uncovered, for a minimum of 2 and a half hours. I find 3 hours perfect! 8. The beef will be meltingly tender and you are looking for the oils to have separated slightly leaving an almost dry curry.
- Note: You shouldn't need to stir the Beef Rendang until the last 45-30 minutes. Once it starts to dry, check regularly as it will need stirring to avoid it catching on the base of your pan. The stirring will prevent it burning. Check the seasoning and serve! Use our handy timers below to remind you! 2 hours and 15 minutes or 2 hours and 30 minutes and finally Final 30 Minutes cooking time Stir regularly
Nutrition Facts : Calories 377, Carbohydrate 16.6, Cholesterol 75, Fat 21.7, Fiber 3.7, Protein 30.5, ServingSize 1, Sodium 102.7, Sugar 5.6
MALAYSIAN BEEF RENDANG
This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.
Provided by Trevor Hobson
Categories World Cuisine Recipes Asian Malaysian
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 653.8 calories, Carbohydrate 24.9 g, Cholesterol 63.3 mg, Fat 54.5 g, Fiber 7.6 g, Protein 22.3 g, SaturatedFat 37.4 g, Sodium 82.9 mg, Sugar 6.4 g
MALAY BEEF RENDANG
The most simple recipe to make rendang, but it still taste delicious. You can use the same ingredients and directions to make chicken rendang (enough for 1 whole chicken). Try it & You wont't regret
Provided by ida ku zaifah
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Mix beef, pounded ingredients, curry powder, turmeric powder, lemon grass, chilli paste, water, cinnamon stick, star anise, in a deep cooking pan.
- Cover and cook for 30 min or till beef tender.
- Add tamarind juice, coconut milk, kaffir lime leaves, coconut paste, salt and paper to taste and cook for 15 min or till sauce thick.
- Serve hot over white rice, white bread or glutinous rice.
Nutrition Facts : Calories 1237.2, Fat 127, SaturatedFat 56.4, Cholesterol 165, Sodium 55.1, Carbohydrate 9.4, Fiber 2.5, Sugar 2.7, Protein 15.9
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