Malaysian Beef Rendang Recipe
Malaysian cuisine is a blend of diverse cultures, including Malay, Indian, Chinese, and Indonesian influences. One of the most popular dishes that showcases the bold flavors of Malaysia is Beef Rendang. This slow-cooked dish features tender beef cooked in a spicy coconut milk sauce, infused with aromatic herbs and spices. The dish is bursting with flavor and is sure to impress anyone who tries it.
Ingredients:
- 2 lbs beef chuck, cut into chunks
- 1 can of coconut milk
- 1 cup water
- 4 kaffir lime leaves
- 2 lemongrass stalks, bruised
- 1 cinnamon stick
- 1 star anise
- 2 cardamom pods
- 3 cloves garlic, minced
- 1 thumb-sized ginger, minced
- 3 shallots, minced
- 3 tbsp oil
- Salt to taste
Spice paste:
- 10 dried red chili, soaked in hot water
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tbsp cumin powder
- 1 tbsp fennel powder
- 1 tbsp paprika
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
Instructions:
- In a food processor, blend the spice paste ingredients until smooth.
- Heat oil in a large pot over medium heat. Add minced garlic, ginger, and shallots, and sauté until fragrant.
- Add the spice paste and cook for about 5 minutes, stirring occasionally.
- Add the beef chunks and stir until well-coated with the spice mixture.
- Add the coconut milk, water, kaffir lime leaves, lemongrass, cinnamon stick, star anise, and cardamom pods. Bring to a boil, then reduce heat to low and simmer for about 3 hours, stirring occasionally.
- Season with salt to taste.
- Serve with steamed rice and enjoy!