Beef or Chicken Rendang is one of Malaysia’s classic dishes. It is dry and hot. I ate it every day for breakfast while I was staying in Malacca.
Right, first grind the chillies, shallots and garlic to form a paste in a blender or a pestle and mortar. Season the beef with salt and pepper. Heat the oil in a flameproof casserole and quickly brown the beef. Remove.
Fry the paste for a minute or two, taking care not to let it burn, then add all the remaining ingredients. Add the browned beef, cover and cook gently for about 1 hour, until the meat is tender. It is a fairly dry curry. Serve with pineapple and cucumber sambal and coconut rice.
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