Recipes - Malaysian & Singaporean

Malaysian Beef Rendang
Nasi Ulam Image Cropping 2


Rendang is a Malay dish consists of beef or chicken stewed in coconut milk and spices. It is a gravy version of Rendang compared to Indonesian version which traditionally takes 1.5 – 3 hours to get the meat tender.
Cooking Time: 60mins - 120mins
Serves:3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method:
Cuisine: Malaysian & Singaporean









Ingredients:

1 brown onion, diced
2 cloves garlic, crushed
1 tbsp ginger, thinly sliced
2 small birds eye chillies
1 cup TCC Premium Coconut Cream
1 tsp salt
1 tsp ground turmeric
1 stem lemongrass, finely chopped
180g Yeo’s Rendang Paste
500g Beef oyster blade steak, cubed
1 tsp tamarind puree
½ cup water




Steps:

1. In a blender process onion, garlic, ginger, chillies, coconut cream, salt, turmeric and lemongrass.

2. Combine marinade and Yeo’s Rendang Paste with the beef, mix well.

3. Bring to the boil in a heavy saucepan. Reduce heat, simmer and add tamarind puree.

4. Cook stirring often, add water as required.

5. The Rendang is ready to serve when the meat becomes tender, quite dry and red oil comes out of the gravy. Serve with steamed rice and sambals.


asianinspirations.com.au
www.facebook.com/AsianInspirations
Malaysian Beef Rendang

Malaysian Beef Rendang

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...Loading...

Rendang is a Malay dish consists of beef or chicken stewed in coconut milk and spices. It is a gravy version of Rendang compared to Indonesian version which traditionally takes 1.5 – 3 hours to get the meat tender.

Cooking Time: 60mins - 120mins
Serves: 3 to 4
Total time: 60mins - 120mins
Course: Main
Cook Method:
Cuisine: Malaysian & Singaporean
Ingredients

1 brown onion, diced
2 cloves garlic, crushed
1 tbsp ginger, thinly sliced
2 small birds eye chillies
1 cup TCC Premium Coconut Cream
1 tsp salt
1 tsp ground turmeric
1 stem lemongrass, finely chopped
180g Yeo’s Rendang Paste
500g Beef oyster blade steak, cubed
1 tsp tamarind puree
½ cup water

Instructions

1. In a blender process onion, garlic, ginger, chillies, coconut cream, salt, turmeric and lemongrass.

2. Combine marinade and Yeo’s Rendang Paste with the beef, mix well.

3. Bring to the boil in a heavy saucepan. Reduce heat, simmer and add tamarind puree.

4. Cook stirring often, add water as required.

5. The Rendang is ready to serve when the meat becomes tender, quite dry and red oil comes out of the gravy. Serve with steamed rice and sambals.

Summary
Recipe Name
Malaysian Beef Rendang
Published On
Cook Time
Total Time
Ingredients
1 brown onion, diced 2 cloves garlic, crushed 1 tbsp ginger, thinly sliced 2 small birds eye chillies 1 cup TCC Premium Coconut Cream 1 tsp salt 1 tsp ground turmeric 1 stem lemongrass, finely chopped 180g Yeo’s Rendang Paste 500g Beef oyster blade steak, cubed 1 tsp tamarind puree ½ cup water
Average Rating
3 based on 5 ratings

You May Also Like

Sauteed Fish with Celery

Sauteed Fish with Celery

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Chinese New Year 2017 Contest

CNY 2017
Win a 5 day trip to Thailand.

Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic

Cook Snap Win