Beef Rendang

Beef
Mains

Easy Level:

Cook Time:

Servings:

4

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.
This recipe video is brought to you by Great Eastern Life. For more Live Great tips, visit them at greateasternlife.com/livegreat

Ingredients

Adjust Servings
US / Metric
0.00
kg
kg
chuck beef (cut into 4 cm cubes)
0.00
kg
kg
chuck beef (cut into 4 cm cubes)
0.00
cups
cups
grated coconut
0.00
cups
cups
grated coconut
0.00
sticks
sticks
cinnamon
0.00
sticks
sticks
cinnamon
0.00
star anise
0.00
star anise
0.00
cloves
0.00
cloves
0.00
cardamom seeds
0.00
cardamom seeds
0.00
tsp
tsp
cumin seeds
0.00
tsp
tsp
cumin seeds
0.00
g
g
palm sugar (adjust to taste)
0.00
g
g
palm sugar (adjust to taste)
Salt to taste
Salt to taste
0.00
ml
ml
coconut milk
0.00
ml
ml
coconut milk
0.00
ml
ml
low fat milk
0.00
ml
ml
low fat milk
0.00
ml
ml
water
0.00
ml
ml
water
0.00
kaffir lime leaves chopped finely
0.00
kaffir lime leaves chopped finely
0.00
ml
ml
oil
0.00
ml
ml
oil

Rempah Spice Taste

0.00
shallots
0.00
shallots
0.00
g
g
galangal (blue ginger)
0.00
g
g
galangal (blue ginger)
0.00
g
g
ginger
0.00
g
g
ginger
0.00
g
g
tumeric
0.00
g
g
tumeric
0.00
cloves
cloves
garlic
0.00
cloves
cloves
garlic
0.00
lemongrass (white portion only)
0.00
lemongrass (white portion only)
0.00
tbsp
tbsp
dried chilli paste
0.00
tbsp
tbsp
dried chilli paste

Steps

1

Add to a food processor 15 shallots, 30g galangal (blue ginger), 30g ginger, 15g turmeric, 6 cloves garlic and 2 lemongrass (white portion only)
Add to a food processor 15 shallots, 30g galangal (blue ginger), 30g ginger, 15g turmeric, 6 cloves garlic and 2 lemongrass (white portion only)
Mark as completed

2

Blend into a fine paste
Blend into a fine paste
Mark as completed

3

Toast 1½ cups grated coconut in a pan until brown
Toast 1½ cups grated coconut in a pan until brown
Mark as completed

4

Add 200 ml oil to a pot
Add 200 ml oil to a pot
Mark as completed

5

Add blended paste and 4 tbsp dried chili paste
Add blended paste and 4 tbsp dried chili paste
Mark as completed

6

Stir fry until fragrant
Stir fry until fragrant
Mark as completed

7

Add 2 stick cinnamon, 1 star anise, 5 cloves, 10 cardamom seeds, 1 tsp cumin seeds and the toasted coconut.
Add 2 stick cinnamon, 1 star anise, 5 cloves, 10 cardamom seeds, 1 tsp cumin seeds and the toasted coconut.
Mark as completed

8

Add 1 kg chuck beef cubes, mix well and continue to stir fry for 1 minute.
Add 1 kg chuck beef cubes, mix well and continue to stir fry for 1 minute.
Mark as completed

9

Add 25g palm sugar and salt to taste
Add 25g palm sugar and salt to taste
Mark as completed

10

Add 100 ml coconut milk, 100 ml low fat milk and 200 ml water
Add 100 ml coconut milk, 100 ml low fat milk and 200 ml water
Mark as completed

11

Bring to boil, cover and simmer for 2 hours on low heat
Bring to boil, cover and simmer for 2 hours on low heat
Mark as completed

12

Add 5 kaffir lime leaves (chopped finely)
Add 5 kaffir lime leaves (chopped finely)
Mark as completed

13

Mix well and serve
Mix well and serve
Mark as completed

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