Recipes - Indonesian

Beef Rendang
Beef Rendang Recipe


Beef Rendang is a much-celebrated dish of Indonesian origin. This traditional delicacy is made by simmering and slow-cooking beef for hours in coconut milk and rich spices until it has soaked in all the flavours and the liquid has evapourated.
Cooking Time: 60mins - 120mins
Serves:5 to 8
Total time: > 120mins
Course: Main
Cook Method: Slow Cook
Cuisine: Indonesian









Ingredients:

1kg beef cubes
1½ cup water or adjust accordingly
1½ cup coconut milk or adjust accordingly
50g kerisik (toasted coconut)
5 tbsp cooking oil
50g gula melaka (palm sugar) adjust to preference
2tsp salt or add to taste

(Part A)

15g dried chili (soaked in hot water for 10 mins and de-seeded 5 candlenuts)
3 lemongrass (white part only)
150g shallots
15g garlic
15g blue ginger or galangal
10g ginger

(Part B)

3 turmeric leaves (sliced finely)
2 stalks of kaffir lime leaves (tear the leaf)
2 lemongrass (white part only, pounded to flatten and torn finely)
1 small piece assam keeping (tamarind peel)




Steps:
  1. Blend ingredients (Part A) till smooth paste.
  2. Heat oil in a wok, add blended paste (A) and sauté till fragrant.
  3. Add in beef cubes, (Part B) and water, stir to mix well.
  4. Add in 1 tsp salt and simmer on low heat, stirring from time to time. Add some water if mixture becomes dry. Continue to cook for about 2 hrs or until beef is tender.
  5. Then add in kerisik (toasted coconut) and coconut milk, cook until gravy thickens.
  6. Season with balance of salt and gula melaka and adjust to your preference. Stir fry till almost dry.
  7. Dish and serve your Beef Rendang!

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Beef Rendang

Beef Rendang

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Beef Rendang is a much-celebrated dish of Indonesian origin. This traditional delicacy is made by simmering and slow-cooking beef for hours in coconut milk and rich spices until it has soaked in all the flavours and the liquid has evapourated.

Cooking Time: 60mins - 120mins
Serves: 5 to 8
Total time: > 120mins
Course: Main
Cook Method: Slow Cook
Cuisine: Indonesian
Ingredients

1kg beef cubes
1½ cup water or adjust accordingly
1½ cup coconut milk or adjust accordingly
50g kerisik (toasted coconut)
5 tbsp cooking oil
50g gula melaka (palm sugar) adjust to preference
2tsp salt or add to taste

(Part A)

15g dried chili (soaked in hot water for 10 mins and de-seeded 5 candlenuts)
3 lemongrass (white part only)
150g shallots
15g garlic
15g blue ginger or galangal
10g ginger

(Part B)

3 turmeric leaves (sliced finely)
2 stalks of kaffir lime leaves (tear the leaf)
2 lemongrass (white part only, pounded to flatten and torn finely)
1 small piece assam keeping (tamarind peel)

Instructions
  1. Blend ingredients (Part A) till smooth paste.
  2. Heat oil in a wok, add blended paste (A) and sauté till fragrant.
  3. Add in beef cubes, (Part B) and water, stir to mix well.
  4. Add in 1 tsp salt and simmer on low heat, stirring from time to time. Add some water if mixture becomes dry. Continue to cook for about 2 hrs or until beef is tender.
  5. Then add in kerisik (toasted coconut) and coconut milk, cook until gravy thickens.
  6. Season with balance of salt and gula melaka and adjust to your preference. Stir fry till almost dry.
  7. Dish and serve your Beef Rendang!

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