This is a Malaysian version of beef stew, which can be served with rice or bread. This recipe is also suitable for the slow cooker.

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Recipe Summary

prep:
25 mins
cook:
1 hr 7 mins
total:
1 hr 32 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Spice Paste:

Directions

Instructions Checklist
  • Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.

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  • Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.

  • Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.

Nutrition Facts

367 calories; protein 20.4g 41% DV; carbohydrates 12.4g 4% DV; fat 26.8g 41% DV; cholesterol 62.6mg 21% DV; sodium 73.6mg 3% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/19/2017
I can't give this recipe a true rating as I didn't have the galangal i didn't have shallots so I used an onion used dried lemongrass (bad idea) I made it in the instant pot and used more coconut milk than I was supposed (used a whole can). But what I can say is that the paste seemed really good I had a good flavor. Unfortunately I made it super spicy. Hard to tell how spicy the hot peppers are when they are dried! But it's still eatable. My sauce didn't separate so that's good. And since it's in the instant pot I didn't take the time to cook it down to thicken the sauce. Anyways I just thought I'd post a review in case someone else wants to make it without all the ingredients or the appropriate amount of time so you can cook it down and let the sauce thicken. I'll try it again sometime. Good Flavor! Read More
(1)

Most helpful critical review

Rating: 1 stars
05/04/2020
Malaysian rendang suppose to have ground shredded toasted coconut, called kerisik. That’s what makes the dish! Without it, it’s Indonesian rendang. Read More
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
05/19/2017
I can't give this recipe a true rating as I didn't have the galangal i didn't have shallots so I used an onion used dried lemongrass (bad idea) I made it in the instant pot and used more coconut milk than I was supposed (used a whole can). But what I can say is that the paste seemed really good I had a good flavor. Unfortunately I made it super spicy. Hard to tell how spicy the hot peppers are when they are dried! But it's still eatable. My sauce didn't separate so that's good. And since it's in the instant pot I didn't take the time to cook it down to thicken the sauce. Anyways I just thought I'd post a review in case someone else wants to make it without all the ingredients or the appropriate amount of time so you can cook it down and let the sauce thicken. I'll try it again sometime. Good Flavor! Read More
(1)
Rating: 4 stars
03/15/2016
The sauce ended up separating. It tasted good but wish I would have had sauce to go with the meat. Read More
Rating: 1 stars
05/04/2020
Malaysian rendang suppose to have ground shredded toasted coconut, called kerisik. That’s what makes the dish! Without it, it’s Indonesian rendang. Read More
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