Beef Rendang

2 hr 20 min



This is one great dish for the Hari Raya season!
Beef Rendang is probably one of the most iconic Asian meat dishes, and worthy of that claim. Our mix of freshly made rempah and toasted coconut adds a load of flavour to the beef.
What this dish needs is TIME. When you slowly braise the meat until it’s tender, the result is beef that has absorbed the spices, waiting to be finished off with chopped kaffir lime leaves! We replaced half of the coconut milk with low fat milk for less sinful, yet equally yummy taste! You can also fry the rempah in coconut oil too, instead of regular cooking oil.
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1kg chuck beef (cut into 4 cm cubes)
cups grated coconut
2sticks cinnamon
1star anise
5 cloves
10cardamom seeds
1tsp cumin seeds
25g palm sugar (adjust to taste)
Salt to taste
100ml coconut milk
100ml low fat milk
200ml water
5kaffir lime leaves chopped finely
200ml oil
Rempah spice paste:
15 shallots
30g galangal (blue ginger)
30g ginger
15g turmeric
6cloves garlic
2lemongrass (white portion only)
4tbsp dried chilli paste



Add to a food processor 15 shallots, 30g galangal (blue ginger), 30g ginger, 15g turmeric, 6 cloves garlic and 2 lemongrass (white portion only)
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Blend into a fine paste
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Toast 1½ cups grated coconut in a pan until brown
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Add 200 ml oil to a pot
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Add blended paste and 4 tbsp dried chili paste
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Stir fry until fragrant
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Add 2 stick cinnamon, 1 star anise, 5 cloves, 10 cardamom seeds, 1 tsp cumin seeds and the toasted coconut.
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Add 1 kg chuck beef cubes, mix well and continue to stir fry for 1 minute.
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Add 25g palm sugar and salt to taste
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Add 100 ml coconut milk, 100 ml low fat milk and 200 ml water
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Bring to boil, cover and simmer for 2 hours on low heat
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Add 5 kaffir lime leaves (chopped finely)
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Mix well and serve
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