Malaysian Beef Rendang

Added by: Norah Added on: October 11, 2019

Norah's Cooking Diary

Malaysian Beef Rendang

## Season 3, Episode 9 ##

Hello everyone. Welcome to Norah’s Cooking Diary.

This is the 9th video of Season 3. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends.

In this video I am going to share with you a Malaysian Beef Rendang Recipe.

Moist and tender beef coated with incredible flavors of thick gravy smells heavenly and tasted so marvelously. Rendang is a well-loved dish in Malaysia, Indonesia, Singapore and Brunei. Recipes for rendang just like curry have many different types and variations.

Happy cooking 😉

Several notes here to share with you:

I used beef chuck cut in this recipe. The beef chuck is nicely marble and contains muscle that will soften with a longer cooking time. It is one of the most flavorful beef cuts.
I used 10 large dried chilies (deseeded) in this recipe. These large dried chilies have less heat as compared with the smaller variants. Adjust the quantity according to your heat tolerance.
I used Coconut Cream in this recipe. The Coconut Cream is cooked until the oil is separated. Cooking the coconut cream this way will give the dish a much more flavorful taste. You could use ¼ cup of cooking oil instead if you prefer.
I grounded and pounded most of the ingredients with the mortar and pestle. You could use food processor if you prefer.
I added cinnamon quill, clove and green cardamom in this recipe. These spices will give that extra notch to both the flavors and fragrance of the dish.
I used toasted coconut paste (‘Kerisik’) in this recipe. The coconut paste helps to thicken the gravy and adds a richer flavor to the dish. You could make your own coconut paste or source this from an Asian grocery store.

Here is a quick rundown of the recipe:

Ingredients for Malaysian Beef Rendang

±1.5 Kg Beef Chuck
800 ml Coconut Milk
600 ml Coconut Cream
±20 Gm Kaffir Lime Leaves, sliced
2 Tbsp Coriander Seeds
2 Tbsp Fennel Seeds
1 Tbsp Cumin Seeds
1 Tsp Black Pepper
10 Large Chilies, deseeded and softened
5 Stalks Lemongrass, sliced 7cm from base only
8 Bulbs Shallots, sliced
2 Bulbs Red Onions, sliced
1 Bulb Garlic, crushed
±50 Gm Ginger, cut
±50 Gm Galangal, cut
±20 Gm Turmeric, cut
1 Stick Cinnamon Quill
10 Pods Green Cardamom
10 Cloves
4 Tbsp Toasted Coconut Paste
150 Gm Palm Sugar
2 Tsp Salt

Method of Preparation

Cut the dried chilies to remove their seeds and soaked them in warm water to soften. Dry roast the coriander seeds, fennel seed, cumin seed and black pepper in a small pot until they are golden. Grind the mixture coarsely with a mortar and pestle. Pound the lemongrass, ginger, galangal, turmeric, shallots, garlic, red onions and the softened dried chilies into a paste with the mortar and pestle. Transfer them into a large bowl. Add the roasted grounded spices prepared earlier to the bowl. Toss and stir the mixture to mix thoroughly.
Add coconut cream in a large pot and stir with a wooden spatula over HIGH heat until oil starts to separate. Once the oil is separated, reduce heat to MEDIUM and continue to stir for 1 min. Add the grounded and pounded mixture prepared earlier and stir the mixture until it is slightly drier. Be careful not to burn the bottom. Add cinnamon quill, green cardamom and cloves to the pot and continue to stir fry for 2 to 3 mins before adding the beef. Stir the beef together for another 2 to 3 mins. Be careful not to burn the bottom.

Add salt, palm sugar and sliced kaffir lime leaves and stir mixture to mix well before adding coconut milk. Stir and scrape the brown bits off the bottom of the pot with the wooden spatula. Bring the mixture to a boil over HIGH heat. Once it is boiling, stir and scrape the bottom of the pot to clear off any sticking bits. Cover the pot with lid and simmer for 30 mins over LOWEST heat.
After 30 mins, carefully remove the lid of the pot. Stir and scrape the bottom of the pot to clear off any sticking bits. Cook uncovered over MEDIUM heat until most of the liquid has evaporated. Stir frequently to avoid the bottom from burning. Reduce heat to LOW once the gravy is thickened and then add the toasted coconut paste. Stir the mixture to mix well. Continue to simmer over LOW heat until the gravy is drier. Reduce and discard the oil floated on the surface with a spoon. Frequently stir the thick gravy to avoid the bottom from burning. Carefully not to over stir and break the tender beef into a mushy mixture.
Garnish the beef rendang with sliced kaffir lime leaves and sliced chilies. Served over a warm bed of yellow rice and with cucumber and pineapple pickles.

Happy cooking 😉🧡