Beef Rendang

ps: beef can be replaced with anythin.. anythin at all.. chicken or wat so ever for nonvegs and any vegetable/tofu for vegs

"This dish has a unique flavour, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice."
Original recipe yield: 6 servings

COOK TIME 1 Hr 30 Min


3/8 pound shallots
3 cloves garlic
15 dried red chile peppers
5 slices fresh ginger root
5 lemon grass, chopped <--- most essential ingredient
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch whole nutmeg
1 tablespoon vegetable oil
1 1/4 pounds beef stew meat, cut into 1 inch cubes
1 1/2 tablespoons white sugar
2 cups shredded coconut
5 whole cloves
1 cinnamon stick
1 2/3 cups coconut milk <--- most essential ingredient
7/8 cup water
1 pinch salt to taste


1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

2. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.

3. Grind the coriander, fennel, cumin and nutmeg.

4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

for reviews plz contact thatha... as he mentioned in what did you eat today thread he ate this beef rendang in a msian restaurant called "kualalumpur"

ps: thatha.. sori for the late request ... we will waiting for ur opinion

just for info: rendang is traditionally ate with a rice dish called lemang (sticky rice stuffed in bamboo and cooked over coal) and its traditionally ate during eid celebrations in malaysia