Beef rendang. Beef Rendang has incredible depth of flavour, with complexity and many layers of spices. This Beef Rendang recipe is from a payroll lady at a company I used to work for. Beef Rendang – the best and authentic beef rendang recipe online!

It is served at special occasions to honor guests and during festive seasons. Rendang originates from the Minangkabau ethnic from West Sumatra. With the migration of Minangkabau immigrants to its neighbouring Beef Rendang – Spicy "Dry" Curry Beef – Food Wishes. You can have Beef rendang using 23 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Beef rendang

1. You need of Ingredients (A).
2. It’s 1 kg of beef.
3. It’s 600 ml of coconut cream.
4. It’s 100 ml of vegetable oil.
5. Prepare of Ingredients (B)- to blend.
6. It’s 4 of candlenuts.
7. It’s 12 cloves of garlic.
8. Prepare 300 g of red chili.
9. Prepare 250 g of onions,.
10. Prepare 50 g of ginger.
11. Prepare 50 g of galangal.
12. It’s 50 g of turmeric.
13. It’s 1 1/2 tsp of coriander.
14. Prepare 1 tbsp (15 g) of salt.
15. It’s 1 tsp of sugar.
16. It’s 4 of green cardamoms.
17. It’s 11/2 tsp of cumin.
18. It’s 10 of cloves.
19. It’s of Ingredients (C)- Seasonings and Spices.
20. It’s 4 stalks of bashed lemongrass.
21. Prepare 3 of kaffir lime leaves.
22. You need 1 piece of asam keping.
23. Prepare 2 of turmeric leaves, tied up.

Rendang is an Minangkabau spicy meat dish originating from West Sumatra, Indonesia. Rendang has spread across west sumatra to the cuisines of neighbouring Southeast Asian countries such as. Beef Rendang is a flavorful West Sumatran dry curry that's made with beef, that's cooked together with a spice paste and coconut milk until fork-tender. It's then fried together with the remaining braising.

Beef rendang step by step

1. Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking..
2. Blend all the ingredients in (B), set the blend aside..
3. Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor..
4. Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic..
5. Add the coconut milk and lemongrass into the wok..
6. Add the beef and cook over medium heat. Bring the coconut milk to a boil..
7. Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry..
8. Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours, Served with rice or bread enjoy..

Is Beef Rendang also a Malaysian recipe? As much as the Indonesians hate it, beef rendang has long been adopted and considered a local dish by the Malays in Singapore and Malaysia. This beef rendang recipe yields buttery, juicy beef smothered in a thick, rich, caramelized, aromatic curry sauce. Learn how to make authentic Indonesian beef rendang in your own kitchen with an easy. This authentic recipe for beef rendang turns out a tender Southeast Asian dish that is full of flavor.

Spicy asian chicken rendang. Chicken rendang, beef rendang or mutton rendang. You may use chicken breast for rendang. However, the best part for rendang would be its thigh.

At this point, the remaining sauce is caramelize around the chicken along with roasted coconut to create an. Spicy Chicken Rendang ( Malaysian Chicken Rendang Recipe) Coconut, lemongrass, kaffir lime. the smell and taste of Rendang is distinctive for all. Rendang is an Minangkabau spicy meat dish and Malay dish originating from West Sumatra, Indonesia. You can cook Spicy asian chicken rendang using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Spicy asian chicken rendang

1. It’s of whole chicken (cut into 12pieces each chicken).
2. Prepare of onions.
3. It’s of garlic.
4. Prepare of thumbs size ginger.
5. Prepare of thumbs size blue ginger or galangal).
6. You need of thumb size yellow ginger.
7. You need of lemongrass (choped to blend).
8. It’s of chili paste.
9. You need of lemongrass.
10. It’s of lime leaves (kaffir leaves).
11. Prepare of tumeric leaves.
12. Prepare of tamarind sauce.
13. Prepare of sugar (or lesser).
14. Prepare of salt.
15. You need of coconut milk.
16. You need of roasted coconut paste.
17. Prepare of cooking oil.

Rendang has spread across West Sumatra to the cuisines of neighbouring Southeast. Chicken Rendang – amazing Malaysian-Indonesian chicken stew with spices and coconut milk. Recently, there was a huge rendang controversy caused by Master Chef UK judges who said that chicken rendang should have crispy skin, which. The same recipe for the chicken rendang can be used to prepare beef, pork, eggs, and even young jackfruit.

Spicy asian chicken rendang step by step

1. Blend all the ingredients below to make the spices paste (rempah).
2. Heat 1/2 cup of Oil to saute all the blended ingredients and chili paste until it sufficiently cooked, allowing the oil to separate and float about the other ingredients, forming two distinct layers. That is when one knows that the rempah is almost ready, as it darkens considerably and begins to glisten..
3. Mix chicken with the rempah paste. Continue to cook until the chicken skin begins to brown slightly..
4. Coconut milk is then added, and together with it the kaffir lime leaves, tumeric leaves, lemongrass. Crushing or ripping the leaves help to release the aroma from the leaves. Everything is stirred thoroughly before being allowed to simmer, without the lid so as to allow the sauce to darken as well as thicken..
5. Add coconut paste and stir well to incorporate into rendang gravy. Taste and adjust with salt, sugar, tamarind sauce accordingly.Continue to heat for another 10-20 min until low heat until the chicken is nicely tender and the gravy is thick and reduced..
6. Done!.

Rendang regularly shows up among the list of world's most delicious food, and if you have ever sink your teeth into the savory, spicy, and slowly braised rendang, you are sure to nod your. TRADITIONAL MALAYSIAN CHICKEN RENDANG: Rendang is a dry type of curry, simmered for a long time, which allows the meat to It complements Asian cuisine and a MUST have in this rendang dish. Also known as citronella, it has a long, pale green stalk and a bulbous end. This Chicken Rendang recipe is a traditional Malaysian recipe, with all the steps curated based on the traditional method. Even desiccated coconut are stir-fried from fresh desiccated coconut instead of using a pre-stir-fried desiccated coconut.

Rendang meat recipe for nasi lemak #mycookbook. Thanks to MasterChef UK judges, we have a new version of our beloved Asian cuisine Rendang! Our home cook Wyatt Tan was inspired and has successfully created his own recipe for Crispy Chicken Rendang! Get the recipe for Nasi Lemak with Crispy Ayam Rendang: https.

They are all absolutely delicious and best with rice, or Malaysian coconut milk rice (nasi lemak). Nasi lemak is a great recipe for gatherings especially when you are planning to introduce Malaysian food to foreign guests. Serve rice with side dishes such as boiled or fried egg, fried peanuts, fried anchovies, sambal, cucumber slices and chicken rendang. You can have Rendang meat recipe for nasi lemak #mycookbook using 21 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Rendang meat recipe for nasi lemak #mycookbook

1. You need of For rendang :.
2. You need 1/4 of shredded coconut.
3. It’s 1 tbsp of tamarind paste.
4. You need of Rendang paste :.
5. Prepare 3 of shallot.
6. Prepare 1 1/2 inch of galangal.
7. You need 1 1/2 inch of ginger.
8. Prepare 2 of lemongrass (white part).
9. You need 6 of garlics.
10. You need 10 of chilli pepper (dried).
11. You need of Braising ingredients :.
12. You need 1/4 cups of vegetable oil.
13. Prepare 4 of cardamom pods (smashed).
14. Prepare 4 of cloves.
15. You need 2 of star anise pods.
16. It’s 1 of cinammon stick.
17. It’s 400 g of coconut milk.
18. You need 4 of kafir lime leaves.
19. Prepare 2 tbsp of palm sugar.
20. It’s 2 tsp of salt.
21. You need 900 g of beef chunk (or can use chicken meat).

Nasi Lemak is the national dish of my country of birth. It was also my Mum's favourite party spread. And the rather sacrilegious luncheon meat! Nasi Lemak with pork just sounds wrong.

Rendang meat recipe for nasi lemak #mycookbook instructions

1. If you use meat beef to make the meat soft enough.First prepare steamer. Wash the meat and take one of papaya leaf (wash clean)..
2. Wrap the meat using papaya leaf..
3. Steam them in medium high heat for 30 mins..
4. Then remove the papaya leaf and steam the meat for another 15 to 20 mins over medium low heat..
5. Make the rendang : Add the shredded coconut to a small pan and heat over medium-low heat.Cook,stirring occasionally, until golden brown. Transfer to a small bowl and set aside..
6. Combine the tamarind paste with 1/4 cup of hot water in a small bowl.Let soak until very tender.When you’re ready to use the paste,press and stir the paste to mix it with the water and squeeze out the tamarind pods.Discard the pods before using..
7. Blend together all the rendang paste ingredients..
8. Add the oil to a pot and heat over medium heat.Add the rendang paste and turn to medium-low heat.Cook and stir until the moisture is reduced and the paste begins to caramelize about 8 mins.
9. Add the cardamom pod,cloves,and star anise pods.Cook and stir for 1 minute to release the fragrance..
10. Add the beef and lemongrass stalks. Turn to medium heat. Cook and stir for 1 minute, until the beef is evenly coated.
11. Add the coconut milk and soaked tamarind water (do not add the leftover tamarind chunks).Bring to a simmer. Reduce to low or very low heat,whichever is enough to maintain the very low simmer. Add the toasted shredded coconut, kaffir lime leaves, brown sugar, and salt. Stir a few times to mix well..
12. Cook, stirring occasionally, until the beef turns very tender. The process can take anywhere from 1 to 1 and half hour. When the braising liquid starts to turn golden brown, check on the pot more often, every 15 minutes or so, and stir and scrape the bottom to prevent burning. At the end of cooking, the rendang will turn golden brown and the oil will separate..
13. Taste the rendang gravy and the beef. Adjust the seasoning by adding salt, if needed..

Recipes for curry chicken, spiced fried chicken (rempah chicken) and beef rendang have already been blogged. Nasi lemak, rendang, satay and other Malaysian cuisine can often be unhealthy. These recipes are healthier takes on the Malaysian favourites. When travellers visit our beautiful country, their agenda usually includes binging on our famous nasi lemak, satay, and several other delectable Malaysian. Nasi lemak – Malaysian coconut milk rice, served with sambal, fried crispy anchovies, toasted peanuts and cucumber.

Peanut and sweet potato rendang curry. This simple peanut and sweet potato curry was a big hit in our house and I hope it will become one of your favourite midweek meals also. PS: If you make my vegan peanut curry with sweet potato, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. You can order your Pikt box at.

Hearty, filling, potato curry, made by braising baby potatoes in a coconut curry broth with pineapple and toasted peanuts. It starts off the way a lot of my curries do – with fragrant curry paste sauteed with aromatics before slowly building the flavors into a stew – but there's. Sweet potatoes add substance and acts almost as sponges to soak up all the delicious flavours. You can cook Peanut and sweet potato rendang curry using 15 ingredients and 8 steps. Here is how you cook that.

Ingredients of Peanut and sweet potato rendang curry

1. Prepare 2 tbsp of oil.
2. You need 1 of medium onion diced.
3. You need 2 of garlic cloves diced.
4. Prepare 1 of thumb sized piece of ginger diced.
5. Prepare 1/2 tsp of ground turmeric.
6. It’s 2 tbsp of rendang curry paste.
7. It’s 1 can of tinned tomatoes.
8. You need 480 mls of water.
9. You need 2 tbsp of peanut butter.
10. Prepare 1/2 of coconut milk.
11. It’s 1/2 tsp of salt.
12. You need of Juice of half a lime.
13. It’s 1 of large sweet potato.
14. You need 100 g of fresh spinach.
15. It’s 1 can of chickpeas.

I believe this type of curry traditionally uses collard greens (aka spring greens), but I didn't have any on hand I hope you'll love this Chickpea Sweet Potato Peanut Curry! It's for surely gotta be sweet potato curry, for surely for sure. There just cannot be anything else. For example, just off the top of my head: Creamy Thai Sweet Potato Curry that can be made in about Add half of the peanut/cilantro mixture; reserve the rest for topping.

Peanut and sweet potato rendang curry step by step

1. Using a heavy pan, heat the oil and add the onion, frying until almost translucent..
2. Add the garlic and ginger frying for a few minutes stirring regularly..
3. Mix in the turmeric and rendang curry paste, frying again for a few minutes. Then stir in the canned tomatoes..
4. Next add 480mls of water and allow the sauce to come to a simmer and keep on a low heat until the tomatoes start to fall apart..
5. Next mix in the peanut butter and coconut milk. Season with salt and add the lime juice. Give it a good stir..
6. Then add the cubed sweet potato and chickpeas and cover the pot. The potato will cook in around 15 minutes but the sauce tastes better the longer you leave it..
7. Add the spinach a few minutes before you are ready to serve up giving it a good stir and ensuring its tender..
8. You can serve on rice with fresh coriander and chopped peanuts.

Add a quick splash of fish sauce. Keyword vegan sweet potato curry, chickpea curry, coconut curry. I was trying to emulate a Thai massaman curry but without having the ingedients. Beef rendang (the original rendang) is a curry with meltingly tender beef that's been slow cooked in a rich, aromatic and highly spiced coconut gravy. The carrots, sweet potato and squash can go in with the potatoes.

Rendang. Rendang is an Minangkabau spicy meat dish and Malay dish originating from West Sumatra, Indonesia. Rendang has spread across West Sumatra to the cuisines of neighbouring Southeast. Gordon Ramsay Turns Rendang Into an Omelette in Indonesia

Beef Rendang – the best and authentic beef rendang recipe online! Spicy and rich Malaysian/Indonesian beef stew made with beef, spices and coconut milk. Introducing the best rendang- rendang minang from Sumatra. You can cook Rendang using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Rendang

1. You need of beef.
2. It’s of garlic.
3. It’s of red onions or 8 shallots.
4. You need of coriander seeds.
5. Prepare of white pepper.
6. You need of ginger.
7. You need of lemon grass.
8. Prepare of laurier leaves.
9. It’s of candle nuts.
10. It’s of curry powder.
11. It’s of cumin.
12. You need of palm sugar.
13. Prepare of coconut milk.
14. It’s of Salt.
15. It’s of Olive oil.
16. Prepare of Dry chili powder (optional).

Beef rendang is one of the original According to Minangkabau (hence the name Minang rendang) tradition, their authentic beef rendang. Chicken Rendang, or Rendang Ayam is a lip-smacking Indonesian dry curry that's loaded with tender chicken simmered with a spice paste and coconut milk until there's almost no sauce left. Rendang sapi (beef rendang) is probably the most well known Padang dish, and The key to successful rendang is not to skimp on the herbs and spices, and be prepared for a long stewing. Rendang is named as the most delicious food in the world.

Rendang instructions

1. Slice the beef into thin, small chunks..
2. Grind the spices in a food processor: garlic, onions, coriander seeds, white pepper, ginger, candle nuts, cumin, and a little bit of olive oil..
3. In a soup pan, bring oil into heat and throw the ground spices in. Add lemon grass and laurier leaves. Cook until the aroma strikes out, for about one minute..
4. Throw the meat chunks in. Stir while adding coconut milk..
5. Season with salt, palm sugar, and curry powder. Add dry chili powder if you're a spicy food fan..
6. Let cook for about 2,5 hours until the meat is tender, the coconut milk is absorbed, and your neighbours smell something delicious..
7. Serve it with white rice and emping (melindjo nut cracker). Use cucumber for garnish..

The word Rendang was originated from Minangnese language, randang which means a slow and long time cooking process in low heat. Rendang is one of the most flavorful curries in the world. If you're a curry fan, it's a must-try. Rendang has its roots in Indonesian/Malaysian cuisine but is also popular in Thailand, Singapore. Vegan Rendang recipe, a vegan version of the iconic Beef Rendang, a richly flavoured coconut curry from Indonesia, Singapore and Malaysia.

Malaysia Rendang beef.

You can have Malaysia Rendang beef using 17 ingredients and 4 steps. Here is how you cook it.

Ingredients of Malaysia Rendang beef

1. You need 1 kg of Beef (small slices).
2. Prepare 2 stalk of cinnamon.
3. Prepare 5 pcs of star arnise.
4. Prepare 300 gm of coconuts crumbs.
5. It’s 10 pcs of lemon leaves.
6. It’s 5 stalk of lemon grass.
7. Prepare 250 gm of chili paste.
8. Prepare 200 gm of red onion puré.
9. Prepare 100 gm of garlic puré.
10. It’s 4 pcs of galangal (smashed).
11. It’s 150 gm of madras curry powder.
12. Prepare 25 gm of cardamon.
13. It’s 25 gm of spicecumin.
14. It’s 15 gm of turmeric.
15. You need 150 gm of brown sugar.
16. Prepare 2 tablespoon of salt.
17. Prepare 300 ml of water.

Malaysia Rendang beef step by step

1. Mixed all the ingredients in bowl except water and meat..
2. Heat up the pot and add 4 table spoon of cooking oil, pour in the ingredients and stir it well. Cook until we smell the aroma. (around 10min).
3. Add in the beef slices and stir well, cook it around 15mins then add in the water in high heat..
4. Let it boil in medium heat around 1 hour until the water is reduced then is ready to served..

Slow Cooker Beef Rendang. Beef Rendang is a Malaysian curry and is an extravagantly rich dish that is easy to prepare but takes time and patience to slow cook. Rich and spicy comfort food that fills the house with mouthwatering smells (and gives you spice-dreams if you cook it. This dish definitely is authentically ASIAN!

Succulent, slow-cooked beef rendang develops deep, complex spice flavours as it simmers away. Add remaining ingredients to cooker; stir to combine. Serve rendang topped with micro herbs and green. You can cook Slow Cooker Beef Rendang using 16 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Slow Cooker Beef Rendang

1. You need 1.5 Kg of Chuck Steak.
2. You need 1 of Stem Lemon Grass.
3. You need 1 of Med Onion, chopped.
4. It’s 3 Cloves of Garlic, chopped.
5. Prepare 1 Tbsp of Ginger, chopped.
6. You need 1 Tbsp of Vegetable Oil.
7. Prepare 1 of Med Onion, thinly sliced.
8. It’s of Chili peppers.
9. Prepare 3 tsp of Ground Coriander.
10. It’s 1 tsp of Ground Cumin.
11. It’s 1 of Cinnamon Stick or 1/4 tsp Ground Cinnamon.
12. You need 8 of Fresh Curry Leaves, torn.
13. It’s 2 tsp of Brown Sugar.
14. You need 425 ml of can Coconut Milk.
15. You need 1 Tbsp of Lemon Juice.
16. Prepare to taste of Salt.

Beautifully fragrant and mildly spiced so it's not too hot for the kiddies. Beef Rendang – the best and authentic beef rendang recipe online! Spicy and rich Malaysian/Indonesian beef stew made with beef You have to cut the beef into small pieces to ensure that after the slow cooking, each chunk of beef is tender with the aromatic rendang curry paste. In her recipe first book, Miss South is on a mission to reinvent one of her favourite kitchen appliances, her beloved slow-cooker.

Slow Cooker Beef Rendang step by step

1. Cut Beef into 3cm pieces.
2. In food processor combine Lemon Grass, chilies, Onion, Garlic, and Ginger until smooth..
3. Heat oil in a pan and add sliced onions and ground spices. Cook stirring until Onion is soft..
4. Add lemon grass mixture to the spices and and continue to cook, stirring until fragrant..
5. Stir in beef, Cinnamon, Curry Leaves, and sugar..
6. Put everything in crock pot and add the coconut milk. Simmer covered for 4 hours and then for an additional 4 hours uncovered..
7. Serve with basmati rice and your choice of side dishes. I like it with garlic naan..

Put the beef in the slow cooker. Puree until smooth, then pour over the beef. Rendang is a caramelized meat curry dish from West Sumatra, Indonesia. It needs hours of slow cooking until the coconut milk is caramelized and turns You may cook beef rendang using a slow cooker. Simply put all the blended ingredients, meat, coconut milk and water into the slow cooker.

Beef In Spicy Coconut Milk (Beef Rendang).

You can have Beef In Spicy Coconut Milk (Beef Rendang) using 14 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Beef In Spicy Coconut Milk (Beef Rendang)

1. It’s 1 1/2 Liter of coconut milk (I use 500 gram instant kara).
2. It’s 1 teaspoon of turmeric leaf, torn and knotted.
3. You need 6 of kaffir lime leaves.
4. You need 2 stalk of lemon grass, bruised.
5. Prepare 1-2 of spicies asam gelugur (gracinia atnoviridis).
6. Prepare 10 pieces of red chilies, finely sliced.
7. You need 1 kg of beef, fat and sinew removed cut into 3 cm cubes.
8. You need of Spice (ground).
9. It’s of Spice (ground).
10. You need 3 teaspoon of chopped galangel.
11. Prepare 1 teaspoon of chopped turmeric.
12. It’s 1 teaspoon of chopped ginger.
13. You need 250 gram of red chilies.
14. Prepare 5 of shallots.

Beef In Spicy Coconut Milk (Beef Rendang) step by step

1. Simmer coconut with turmeric leaf, kaffir lime leaves, lemon grass and asam gelugur, slice chilies and ground spicies until the milk thickeness and become oily..
2. Reduce heat, add beef and cook until tender..
3. Stir occasionally until the spices dry and turn brown..
4. Serve with yellow rice or white rice, and some pickle.

Awesome Beef Rendang.

You can have Awesome Beef Rendang using 17 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Awesome Beef Rendang

1. You need 3 tsp of Oil.
2. You need 7 Cloves of garlic.
3. It’s 2 of small Onions, peeled and chopped.
4. Prepare 1 kg of Steak. I like using rump.
5. It’s 3 of Large fresh red chillies.
6. You need 1/2 tsp of Chilli powder.
7. You need 1 of Heaped tbsp turmeric.
8. It’s of Thumb sized piece of fresh ginger, peeled and grated.
9. You need 420 mls of Coconut Cream.
10. Prepare 350 mls of Beef Stock.
11. You need 2 tsp of Cumin.
12. Prepare 2 tbsp of Soy Sauce.
13. You need 2 of Kaffir lime leaves.
14. It’s 3 of Heaped tsp brown sugar.
15. Prepare 3 tsp of Minced lemongrass paste.
16. You need 3 tbsp of Lime juice.
17. Prepare of Salt and Pepper to season.

Awesome Beef Rendang step by step

1. Trim the beef of any large bits of fat and then slice into 1/2 thick strips..
2. Put the oil in a heavy-bottomed fry pan on a mid heat..
3. Put in the onion, garlic, chillies, ginger, chilli powder and turmeric and cook it down for about 5 minutes.
4. Put in a food processor (or if you don't have one, a large pestle and mortar – even a large heavy bowl at a stretch) and add 60ml of the coconut cream. Let it sit and cool before blitzing or mashing to a paste..
5. Put the paste back into the hot fry pan and put the beef in it along with the remaining coconut cream and the rest of the ingredients. Stir it until all combined well..
6. Simmer for around 50-60 minutes on a LOW heat, stirring every 10 minutes or so. DO NOT COVER AS YOU WANT THE LIQUID TO EVAPORATE ALMOST COMPLETELY. It should still be tender and juicy at the end but Rendang is not a wet curry. Keep an eye on it as it gets towards the end of cooking as the Sweetness in some of the ingredients will cause it to stick and burn quickly..
7. When cooked, stir it around and then place over cooked rice and I like some Pak Choy with it. When dished, season with salt and pepper and squeeze over the lime juice.
8. Enjoy!!! 😊.