Beef Rendang Malaysian style
If you have about 20 minutes to spend in the kitchen, Beef Rendang Malaysian style might be a spectacular gluten free, dairy free, and whole 30 recipe to try. This recipe serves 4 and costs $4.01 per serving. One portion of this dish contains about 35g of protein, 77g of fat, and a total of 889 calories. It works well as a pretty expensive main course. It is brought to you by Just as Delish. If you have ginger, oil, coconut milk, and a few other ingredients on hand, you can make it. 44 people have tried and liked this recipe. With a spoonacular score of 85%, this dish is amazing. Try Indonesian Beef Rendang (Rendang Sapi), Beef Rendang, and Beef Rendang for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Ingredients:
700g Beef, cut into 4cm cubes
4 tablespoon finely Grated Coconut, for kerisik
550ml thick Coconut Milk
15 Dried Chillies, soaked
3cm Galangal
3 cloves Garlic, sliced
3cm Ginger
2½ tablespoon Ground Coriander
1 teaspoon Ground Fennel
1 teaspoon Ground Black Pepper
2-3 Kaffir Lime Leaves
2 stalks Lemongrass, crushed
3-4 tablespoon oil
Salt to taste
6 Shallots, sliced
1 piece Dried Tamarind Skin (asam keping)
1 Turmeric Leaf, shredded and knotted
1cm Fresh Turmeric (or 1 teaspoon turmeric powder)
400ml Water
Equipment:
food processor
mortar and pestle
frying pan
pot
Cooking instruction summary:
Grind the rempah (ground spices) ingredients in a food processor or use a pestle and mortar.Marinate beef with grinded rempah for 15 minutes.Toast grated coconut on a pan on low heat, until it turns brown and very fragrant.Heat oil in a heavy-based pot on medium heat and fry shallots and garlic until fragrant and soft. Add lemongrass and marinated beef. Fry for 2-3 minutes.Add water, coconut milk, kerisik, turmeric leaf, tamarind skin and kaffir lime leaves. Bring to boil, the curry will be light yellowish colour. Continue simmering over low heat for about 3 hours. Add salt to taste. The colour will turn to brown after coconut milk has evaporated. Stir occasionally so that the curry does not stick to the pot.The rendang is ready when the colour turns dark brown and thick, and beef is tender.
Step by step:
1. Grind the rempah (ground spices) ingredients in a food processor or use a pestle and mortar.Marinate beef with grinded rempah for 15 minutes.Toast grated coconut on a pan on low heat, until it turns brown and very fragrant.
2. Heat oil in a heavy-based pot on medium heat and fry shallots and garlic until fragrant and soft.
3. Add lemongrass and marinated beef. Fry for 2-3 minutes.
4. Add water, coconut milk, kerisik, turmeric leaf, tamarind skin and kaffir lime leaves. Bring to boil, the curry will be light yellowish colour. Continue simmering over low heat for about 3 hours.
5. Add salt to taste. The colour will turn to brown after coconut milk has evaporated. Stir occasionally so that the curry does not stick to the pot.The rendang is ready when the colour turns dark brown and thick, and beef is tender.
Nutrition Information:
covered percent of daily need
