Beef Rendang has a unique flavour, and by varying the amounts of sugar and chilies a whole range of effects can be produced.
Serve Beef Rendang over rice. Beef Rendang or Malay Spiced Coconut Beef – Hot, dry spiced dish of tenderly simmered meat offers the typical Singapore / Malaysian taste of coconut, balanced with robust, tangy spices.
Rendang is a must-have on special occasions such as weddings, ideally served with nasi kunyit (turmeric rice).
During Ramadan & Eid, the Malay New Year, Rendang is sure to take center stage on bountiful tables of feast in homes everywhere.
During this festive season, a special rice cake called Lemang is made to eat with Rendang. Lemang is made from glutinous rice and santan (coconut milk), carefully packed into bamboo poles lined with banana leaves and cooked in the traditionally way over low open fires.
Recipe for Beef Rendang
Beef Rendang Ingredients:
- 3/8 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 whole nutmeg
- 1 tablespoon vegetable oil
- 1 1/4 pounds beef stew meat, cut into 1 inch cubes
- 1 1/2 tablespoons white sugar
- 2 cups shredded coconut
- 5 whole cloves
- 1 cinnamon stick
- 1 2/3 cups coconut milk
- 7/8 cup water
- Salt to taste
- Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
- Using a blender, 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.