Country
Malaysia
Malaysia · Malaysian
Beef Rendang
Malaysian beef rendang simmered with coconut milk, lemongrass and spices.
- Malaysian
- 145 min total time
- 4 base servings
- 1 version
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Servings
Adapted for 4 servingsVersion
Active version: ClassicAllergens & avoidances
0 compatible optionsAdaptation status
Servings: 4 · Version: Classic · Check ingredients below
Always check ingredient labels and cross-contamination warnings.
Classic
Beef slowly cooked with coconut milk, lemongrass and spices.
No specific allergen is declared for the listed ingredients.
Version
Contains
Ingredients
- 700 g beef stew pieces
- 400 ml coconut milk
- 180 g onion
- 4 garlic cloves
- 25 g fresh ginger
- 1 lemongrass stalk
- 5 g ground coriander
- 3 g ground cumin
- 8 g fresh chili
- 30 ml neutral oil
- 7 g fine salt
Cooking method
Pan
- Blend paste
Blend onion, garlic, ginger, lemongrass and chili into a paste.
- Cook paste
Cook the paste in oil until fragrant.
- Add beef
Add beef and stir until coated.
- Simmer
Add coconut milk, spices and salt, then simmer gently.
- Reduce
Cook until the sauce is thick and coats the beef.
Frequently asked questions
Why make the spice paste from scratch?
It keeps the ingredient list explicit and simple.
Can I stop cooking earlier?
The sauce should be thick and concentrated before serving.
