Malaysian Beef Rendang

Ingredients

• 800g beef chuck, cubed
• 2 cans coconut milk
• For paste: 8 dried chillies (soaked), 4 shallots, 4 garlic, 1 thumb ginger, 1 thumb galangal, 2 lemongrass
• 3 lime leaves
• 1 tbsp brown sugar
• 1/2 cup desiccated coconut, dry-toasted (kerisik)
• 2 tbsp oil
• Salt

Instructions

1. Blend the paste ingredients smooth.
2. Fry the paste in oil for 8 minutes until very dark and fragrant.
3. Add the beef and stir to coat.
4. Pour in the coconut milk, add the lime leaves and sugar.
5. Simmer uncovered for 2 hours, stirring often, until the liquid has reduced and the beef is dark.
6. Stir in the toasted coconut for the last 10 minutes.
7. Season and serve.

Serving suggestions

• Serve with steamed rice and a fresh cucumber salad.

Storage & reheating

Keeps 5 days; freezes brilliantly.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions