Aromatic Malay Beef Rendang with Coconut Rice

Name: Aromatic Malay Beef Rendang with Coconut Rice
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Beef chuck; Oil; Coconut milk; Tamarind paste; Kaffir lime leaves; Palm sugar; Salt; Red chilies; Shallots; Garlic; Galangal; Ginger; Lemongrass; Jasmine rice; Coconut milk; Water; Bay leaf; Salt

A Spicy and Savory Malaysian Delight

Enjoy this rich and aromatic Malay Beef Rendang, a traditional slow-cooked beef dish infused with fragrant spices and served alongside fluffy coconut rice.

3 h 30 min
6
Intermediate

Ingredients

For the Beef Rendang

Beef chuck

1.5 kg, cut into 2-inch cubes

Oil

3 tablespoons

Coconut milk

2 cans (400ml each)

Tamarind paste

3 tablespoons

Kaffir lime leaves

5 leaves, torn

Palm sugar

2 tablespoons

Salt

To taste

For the Spice Paste

Red chilies

4, deseeded and chopped

Shallots

8, peeled and chopped

Garlic

5 cloves, peeled

Galangal

2 inches, sliced

Ginger

2 inches, sliced

Lemongrass

2 stalks, white part only, chopped

For the Coconut Rice

Jasmine rice

2 cups

Coconut milk

1 can (400ml)

Water

1 ½ cups

Bay leaf

Salt

1 teaspoon

Preparation

Blending the Spice Paste

Combine ingredients

Combine chilies, shallots, garlic, galangal, ginger, and lemongrass in a food processor.

Blend until smooth

Blend until smooth, adding a little coconut milk if necessary to create a paste.

Ensure the spice paste is blended finely to evenly coat the beef. Pro Tip: Gently toast the lemongrass and galangal before blending to enhance flavor.

Set aside

Set aside for later use.

Cooking the Coconut Rice

Rinse the rice

Rinse the jasmine rice until the water runs clear.

Combine ingredients

In a rice cooker, combine rice with coconut milk, water, bay leaf, and salt.

Cook the rice

Cook according to the rice cooker instructions or until rice is tender and fragrant.

Cooking Process

Browning the Beef

Heat oil in a pot over medium heat and brown beef cubes on all sides. Remove and set aside.

Timing: 15 min. Heat: Medium heat.

Simmering the Rendang

In the same pot, cook the spice paste until fragrant. Add the beef back into the pot, along with coconut milk, tamarind paste, kaffir lime leaves, and palm sugar. Stir well.

Timing: 2-3 h. Heat: Low heat.

Reducing and Thickening

Lower heat and simmer uncovered for 2-3 hours until the beef is tender and the sauce is thick and dark. Stir occasionally to prevent sticking.

Plating & Serving