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Malaysian Beef Rendang Recipe

Recipe by: 106a802496d678ba

"This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook1 h 30 m
  • Ready In2 h
  • 1Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
  • 2Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
  • 3Grind the coriander, fennel, cumin and nutmeg.
  • 4Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
  • 5Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.
Ingredients
  • 6 servings
  • 654 cals
  • 3/8 pound shallots
  • 3 cloves garlic
  • 15 dried red chile peppers
  • 5 slices fresh ginger root
  • 5 lemon grass, chopped
  • 2 teaspoons coriander seeds
  • 2 teaspoons fennel seeds
  • 2 teaspoons cumin seeds
  • 1 pinch grated nutmeg
  • 1 tablespoon vegetable oil
  • 1 1/4 pounds beef stew meat, cut into 1 inch cubes
  • 1 1/2 tablespoons white sugar
  • 2 cups shredded coconut
  • 5 whole cloves
  • 1 cinnamon stick
  • 1 2/3 cups coconut milk
  • 7/8 cup water
  • salt to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    654
    33%
  • Fat:
    54.5
    84%
  • Carbs:
    24.9
    8%
  • Protein:
    22.3
    45%
  • Cholesterol:
    63
    21%

Based on a 2,000 calorie diet

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