Traditional Beef Rendang


1.5kg topside beef, cubed
500ml water
700ml thick coconut milk
3 stalks lemongrass, bruised
1 turmeric leaf, shredded
3 or 4 kaffir lime leaves
8 shallots, sliced
6 cloves garlic, sliced
1 piece dried tamarind skin

Ground spice ingredients (A)
2cm fresh turmeric
30 dried chillies, soaked
5 fresh red chillies
10 bird´s eye chillies
2-3 slices lengkuas
2-3 slices ginger

Ingredients (B)
2 tbsp meat curry powder
1 tsp turmeric powder
1 tsp pepper

Seasoning (C)
Salt and sugar to taste
A little thick soy sauce (for colouring)


Season beef with (A) and (B) for 20-25 minutes. Combine marinated beef, lemongrass, turmeric leaf, shallots, garlic and water in a pot.

Bring to a boil then reduce the heat and simmer for 40-45 minutes. Stir once in a while. Add coconut milk, tamarind skin, kaffir lime leaves and continue to simmer over very low heat for another 40-45 minutes until the gravy is thick and dry. Adjust seasoning (C) to taste.

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