Missing some ingredients?
Want to cook, but you need groceries? Visit pandamart and browse through our wide selection of ingredients and produce. Order your beef, coconut milk, and lemongrass, and we’ll have them delivered to you in 20 minutes.
Spicy and Tender Beef Rendang Recipe
Everyone’s favourite, rendang, is perfect for breakfast, lunch, and dinner. Meltingly tender beef slow-cooked in a rich and heavily spiced coconut gravy, it is best served with nasi lemak. With this beef rendang recipe, each bite is guaranteed to pack so much flavour and goodness it will make you lick your plate clean.
Meal: Breakfast, Lunch
Cuisine: Singaporean, Malaysian
Preparation time:
Cooking time:
Total time:
Yield: 8 servings
Ingredients
- 30 dried red chillies
- 2 large turmeric leaves
- 3 stalks of lemongrass, chopped
- 1 small galangal, chopped
- 1 ginger, chopped
- 5 cloves of garlic, chopped
- 2 large onions, quartered
- 4 tbsp of kerisik
- ½ tsp of ground turmeric
- 1 tbsp of ground coriander
- 1kg of braising beef
- 400ml of coconut milk
- 250ml water
- 1 tsp of salt
- 1 stalk of lemongrass, bruised
Equipment
- 1 knife
- 1 bowl
- Pestle and mortar
- 1 saucepan
Directions
- Cut the dried red chillies into 3 pieces, and add them to a bowl of hot water. Soak for 20 minutes.
- Roll the turmeric leaves and cut them into thin shreds.
- Drain and rinse the chillies under running water and set them aside.
- With a pestle and mortar, add the chopped lemongrass, galangal, ginger, garlic, onions, kerisik, ground turmeric, ground coriander and soaked chillies. Grind until it forms a paste.
- In a saucepan over low heat, add the beef, paste, coconut milk, water, salt, lemongrass, and shredded turmeric leaves.
- Bring it to a gentle simmer and stir to mix.
- Leave it uncovered to cook for 3 hours, and within the first two and a half hours, do not stir. Only stir during the last 30 minutes.
- Ladle into a bowl and serve.
Keeping Your Extras
If you’ve made this rendang recipe and have plenty left over, you can save this dish for another day. Leave the rendang at room temperature and let it fully cool down before transferring it to a container. You can pop it into the fridge for a week maximum, or you can also freeze it!