Rendang Daging Mudah

Name: Rendang Daging Mudah (Basic Beef Rendang)
Yield: Serves 8
Cuisine: Malaysian
Ingredients: 7.5-cm (3-inch) knob galangal, peeled and coarsely chopped; 5-cm (2-inch) knob turmeric, peeled and coarsely chopped or 1 tsp turmeric powder; 4 stalks lemon grass, ends trimmed; 5-cm (2-inch) knob ginger, peeled and coarsely chopped; 40 g (1⅓ oz) palm sugar, or to taste; 2 turmeric leaves, thinly sliced; 1 kg (2 lb 3 oz) beef; 85 ml (2½ fl oz / ⅓ cup) vegetable oil; 8 kaffir lime leaves, thinly sliced; 435 ml (14 fl oz / 1¾ cups) thick coconut milk; 5 bird’s eye chillies, or to taste; 4 red chillies, or to taste; 4 cloves garlic, peeled and coarsely chopped; 2 slices asam gelugor; 250 g (9 oz) shallots, peeled and coarsely chopped; 1 tsp salt, or to taste; 150 g (5⅓ oz) dried chilli paste; 100 g (3½ oz) toasted grated coconut; 1 tsp fennel seeds; 1 tsp cumin seeds; 1 Tbsp coriander seeds; 2 tsp turmeric powder; 200 ml (6¾ fl oz) thick coconut milk

Basic Beef Rendang

Preparation info

Serves
8

Difficulty
Easy

Appears in

My Rendang isn't Crispy

By Zaleha Kadir Olpin

Published 2019

About

This is a quick version of rendang and I must emphasise that this dish is nothing like curry. The sauce is slightly dry, and the beef is chunky and flavourful, having absorbed all the flavour from the coconut milk and spices. Although it is an easy rendang, you will still have to go through the process of simmering the beef for several hours. To make a vegetarian version, substitute the beef with jackfruit.

Ingredients

Asia
Malaysia
Main course
Gluten-free
Spicy
South East Asia

Ingredients

Method