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My review
Malaysian Beef Rendang
Trevor Hobson
"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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Ingredients
2 h servings 654 calsOriginal recipe yields 6 servings
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Directions
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Prep
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- Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
- Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
- Grind the coriander, fennel, cumin and nutmeg.
- Using 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.
- Stir 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.
Nutrition Facts
Per Serving: 654 calories; 54.5 g fat; 24.9 g carbohydrates; 22.3 g protein; 63 mg cholesterol; 83 mg sodium. Full nutrition
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Reviews
Read all reviews 4052 Ratings
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Most helpful positive review
2/6/2011
I am originally from Brunei, which is close to Malaysia. The recipe is missing tumeric powder; it is a special occasion dish, which tastes better by the 2nd or 3rd day. Also, blanched almonds wi...
Most helpful critical review
5/10/2007
This dish needs constant stirring or it'll get burnt at the bottom of the pot. I find it a bit too dry so had to add a little more water to it. Overall, it tastes good.
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2/6/2011
I am originally from Brunei, which is close to Malaysia. The recipe is missing tumeric powder; it is a special occasion dish, which tastes better by the 2nd or 3rd day. Also, blanched almonds wi...
11/10/2004
This a great Rendang recipe. Very very easy to use. Don't skimp on the lemon grass as that is where the zing comes from. I omitted the nutmeg as I did not have any. Another trick is to make it i...
3/23/2002
The flavor and especially the smell of this dish is very attractive. I found that my stew beef didn't get tender enough in the wok, so I used a pressure cooker to finish it off. Next time I'll ...
7/26/2005
After one hour trawling the Internet for a good Asian beef recipe I found this – an attractive recipe with all ingredients all obtainable in a local supermarket – no obscure spice or vegetable t...
10/14/2006
Paired this recipe with Spiced Basmati Rice by McCormick - a truly fabulous taste combination. My only recommendation is that you use a tender cut of beef or increase the water amount and cook ...
6/7/2006
I give it 5 stars, because although I didn't do a great job with it, I know it has potential. This was my favorite dish at a certain restaurant, and this recipe is a pretty faithful reproduction...
5/10/2007
This dish needs constant stirring or it'll get burnt at the bottom of the pot. I find it a bit too dry so had to add a little more water to it. Overall, it tastes good.
5/14/2005
My husband (the picky eater) thought it tasted "weird" but I loved it. My grocery store carries tubes of pureed lemon grass, ginger, and garlic where the fresh herbs are located. But I didn't...