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.


  • 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


  1. In a food processor, blend the spice paste ingredients until smooth.
  2. Heat oil in a large pot over medium heat. Add minced garlic, ginger, and shallots, and sauté until fragrant.
  3. Add the spice paste and cook for about 5 minutes, stirring occasionally.
  4. Add the beef chunks and stir until well-coated with the spice mixture.
  5. 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.
  6. Season with salt to taste.
  7. Serve with steamed rice and enjoy!

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