🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
8-10
Easy
By Keith Floyd
Published 1994
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, u
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe