Photo by HungryGoWhere Dreaming of a spicy beef Asian delicacy to indulge your senses? Beef Rendang could be the dish for you. Rich, spicy, flavourful and creamy, this slow-cooked, coconut-based beef dish is the ultimate comfort food. Popularly known as ‘rendang daging’ in Singapore and Malaysia, there are many versions of this much-loved recipe from different parts of Southeast Asia, such as Indonesia, Brunei and Southern Thailand. This dish is often served at special occasions during festive seasons. Whether it’s an engagement ceremony or a Hari Raya open house event, this dish has truly become a house favourite. Some variations include Rendang Daging Minang (or Rendang Nogori) , Rendang Tok, and Rendang Ayam. If you’re not a fan of the plain ‘ol ribeye steak ‘salt bae’ style, then the flavourful Beef Rendang would be your best bet. This dish is best served with freshly steamed rice, lontong, ketupat or lemang.
Spice Paste Ingredients
8cm of ginger
8cm of galangal
20dried chillies boiled and deseeded
1tbspground fennel seeds
10tbspcanola or sunflower oil
1kgtenderloin beef (or daging batang pinang)
100mlcoconut milk freshly squeezed ones are best
1tbspkerisik (grated coconut)
2tumeric leaves stalksthinly sliced and chilled
5kaffir lime leaves chopped
gula melaka to taste (can be replaced with palm sugar)
caster sugar to taste
Wash and cut the turmeric leaves into thin slices and keep them inside the fridge to retain moisture.
Cut onions, garlic, ginger, galangal,lemongrass into small chunks and add them into the blender.
Separately, deseed the dried chillies and pour hot water over it to moisten.
Drain the chillies and add into the blender.
Blend all the cut ingredients and add water and a douse of oil till mixture is smooth.
At this stage, you can add 2-3 kaffir lime leaves into the blended mixture to enhance the fragrance.
Cut your beef (against the direction of the veins) into small chunks of regular 4cm blocks.
Add the spice mixture into a hot pan of oil and stir to avoid uneven burning at the bottom of the pan.
After 15-20 minutes, add the grounded coriander, cumin and fennel seeds.
Continue stirring till the sauce becomes smooth and pour the kerisik (grated coconut) in
Add your cut beef and stir for the next 25 minutes.
Next, add coconut milk and cook till your meat becomes tender.
Consistently stir so that the coconut milk doesn’t break into solids.
Add your tamarind slice or juice till the sauce thickens.
Add cold turmeric leaves that have been cut and refrigerated earlier, into the sauce.
Cut your kaffir lime leaves to make the dish more fragrant.
Season well with salt and sugar till it achieves the balance and taste that you prefer.