Malay Beef Rendang Recipes

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MALAY BEEF RENDANG RECIPE (AUTHENTIC RESEPI RENDANG DAGING)



Malay Beef Rendang Recipe (Authentic Resepi Rendang Daging) image

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

1 kg braising or stewing beef
400 ml coconut milk
250 ml water
1 lemongrass stalk
2 turmeric leaves (large)
1 tsp salt
3 lemongrass stalks
galangal
ginger
5 garlic coves
2030 dried red chili
2 large onions
4 tbsp kerisik
½ tsp ground turmeric
1 tbsp ground coriander

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

BEEF RENDANG (THE BEST!)



Beef Rendang (The Best!) image

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

1 1/2 lbs. (0.6 kg) boneless beef short ribs, cut into cubes
5 tablespoons cooking oil
1 stick cinnamon, about 2-inch length
3 cloves
3 star anise
3 cardamom pods
1 lemongrass, cut into 4-inch length and pounded
1 cup thick coconut milk, coconut cream
1 cup water
2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
6 kaffir lime leaves, very finely sliced
6 tablespoons kerisik, toasted coconut
1 tablespoon sugar or palm sugar to taste
salt to taste
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies, soaked in warm water and seeded

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

MALAY BEEF RENDANG



Malay Beef Rendang image

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

1 kg beef, cut into small pcs
1 -2 cup water
4 tablespoons curry powder
1 tablespoon turmeric powder
1 large onion, pounded
2 lemongrass, crushed
3 cm ginger, pounded
3 cm galangal, pounded
4 tablespoons chili paste
5 small hot pepper
4 tablespoons coconut paste or 4 tablespoons desiccated coconut
1 cup coconut milk
3 leaves kaffir lime
1 leaf turmeric (optional)
1 cinnamon stick
star anise
2 tablespoons tamarind juice
salt
sugar

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

MALAYSIAN BEEF RENDANG



Malaysian Beef Rendang image

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

⅜ pound shallots
3 cloves garlic
15 dried red chile peppers
5 slices fresh ginger root
5 lemon grass, chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch grated nutmeg
1 tablespoon vegetable oil
1 ¼ pounds beef stew meat, cut into 1 inch cubes
1 ½ tablespoons white sugar
2 cups shredded coconut
5 whole cloves
1 cinnamon stick
1 ⅔ cups coconut milk
⅞ cup water
salt to taste

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

RENDANG GAGING (BEEF STEW)



Rendang Gaging (Beef Stew) image

This is a Malaysian version of beef stew, which can be served with rice or bread. This recipe is also suitable for the slow cooker.

Provided by shakiraayden

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h32m

Yield 8

Number Of Ingredients 13

5 shallots, halved
5 stalks lemongrass, bottom thirds only, peeled
5 cloves garlic
1 (1 inch) piece fresh ginger root
1 (1 inch) piece galangal
5 dried red chile peppers, or more to taste
3 tablespoons vegetable oil
2 tablespoons curry powder
2 pounds beef stew meat, cut into 1-inch pieces
1 cup coconut milk
1 tablespoon vinegar
2 teaspoons brown sugar
salt to taste

Steps:

  • Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
  • Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.
  • Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.

Nutrition Facts : Calories 367.2 calories, Carbohydrate 12.4 g, Cholesterol 62.6 mg, Fat 26.8 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 12.3 g, Sodium 73.6 mg, Sugar 2.2 g

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