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Beef rendang recipe
Created by Alvin Tan
- Cuisine: Malaysian
- Prep Time: 20 min(s)
- Cook Time: 1 hr(s) 45 min(s)
- Serves 4–6
This is a recipe to treasure and make again and again. Try to source all the ingredients (from Asian food stores) for the best authentic flavour, and remember that once you’ve found turmeric leaves they’ll freeze well for next time. Like all great slow-cooked dishes, rendang calls for meat with a bit of fat through it – it will become succulent, soft and absolutely delicious.
Try these other curry recipes such as Thai green curry and red duck curry. Also, browse our curry recipes for more gourmet inspiration.
Ingredients
6 dried long chillies, torn in half (seeded if you want less heat), soaked in hot water until soft150 g red onions, chopped
5 garlic cloves, chopped
3 cm piece of galangal, chopped
3 cm piece of young ginger, chopped
1 lemongrass stalk, finely chopped
1 cup desiccated coconut
3 tbsp vegetable oil
¾ turmeric leaf, rolled and finely chopped (optional)
6 kaffir lime leaves, rolled and sliced
1 kg topside or chuck steak, cut into 3 cm cubes
250 ml coconut milk
4 tbsp Malaysian ‘meat’ curry powder
125 ml water
1–2 tbsp thick caramel soy sauce
salt
Preparation
Place the chilli, onion, garlic, galangal, ginger and lemongrass in a blender or food processor and blend to a paste, adding some soaking water from the chillies as needed.Heat a frying pan over low heat and toast the coconut to golden. Grind in a mortar, blender or food processor and set aside.
Heat the oil in a heavy-based saucepan and add the paste and the turmeric and lime leaves. Fry for 3–4 minutes, until fragrant. Add the meat, then stir in the coconut milk and curry powder. Add the water and toasted coconut (which will thicken the rendang) and bring to a simmer. Cook for 1–1 ½ hours, until the meat is tender. Add extra water during cooking if the rendang is drying out. To finish, add the soy sauce and season to taste with salt.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Beef rendang recipe then browse more Malaysian recipes, meat recipes and our most popular hainanese chicken rice recipe.
Malaysian Restaurants
Displaying 10 of 194 Malaysian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Chinta Ria | St Kilda | |
| 2. | Harry's Singapore Chilli Crab | Sydney | |
| 3. | Abell's Kopi Tiam | Manuka | |
| 4. | Asian Cafe | City | |
| 5. | Dickson Asian Noodle House | Dickson | |
| 6. | Leong Kitchen | Campbell | |
| 7. | Rasa Sayang | Dickson | |
| 8. | Sammy's Kitchen | City | |
| 9. | Timmy's Kitchen | Manuka | |
| 10. | Rendezvous Cafe | Darwin |
Comments (39)
Previous
02 Feb 2013 02:00 AEST
John
Bentleigh
turmeric leaves
Hard to find. The place to look is not fresh but in the freezer at an Asian grocer. Near the padan leaves. If in Melbourne try Laguna in Hawthorn and CBD as they specialise in Indo food.
Agree(1 people agree)
Disagree(0 people disagree)
08 Dec 2012 11:45 AEST
Neil
Eden Hill
Yum
I generally followed the recipe but substituted bay leaves for lime leaves and used fresh tumeric for galangal and used extra ginger. I also added the curry powder before the coconut milk and water to release the flavours. It ended up looking and tasting just like I used to get at the Parap Markets in Darwin in the 80s, 'beef rendang' with roti. Yum.
19 Nov 2012 03:34 AEST
Adam
Adelaide
Probably my favorite curry recipe
Happened to see this recipe when it first aired on TV and have been making it regularly ever since. Absolutely love the flavour. Definitely worth hunting down the tumeric leaf. It really sweetens up the chuck steak I get from my local asian market.
Definitely a 5 star recipe for me.
15 Jul 2012 02:19 AEST
angus
Minyama
Very Good
My first recipe from this site. Certainly promised an authentic result. I followed the recipe exactly (which is unusual for me). Had the Galangal, Tumeric and lemongrass growing in the garden so was really easy and fresh. I'm really impressed with the result - authentic indeed - no compromises! Thank you.
14 Jul 2012 10:21 AEST
Mrspreston
Northbridge
Fabulous
Delicious!! I was a bit worried about this not tasting authentic but I loved it!! I didn't have lime or turmeric leaves. I added the zest of one lime and the juice at the end to get the flavors right. Almost as good as the rendang we get from a fancy Malay restaurant that costs $26 a serve! I like a good authentic shortcut .. So long as the curry powder is good quality (I always use Malay curry powders) I don't see anything wrong with it. Thanks SBS!
30 Jun 2012 01:13 AEST
Sonia
Newcastle
17 Jun 2012 02:11 AEST
Siobhan
Sydney
02 May 2012 08:02 AEST
Sylvia
Winthrop
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