Monday, November 7, 2011

Beef Rendang


1 kg chuck steak - cut into cubes
1 cup shallots
1/2 cup garlic
1/4 cup candlenuts
2 slices ginger
2 slices galangal
2 stalks lemon grass
1 pc cinnamon stick
3 pcs cloves
3 star anise
3 tbsp chilli powder
sugar/palm sugar to taste
salt to taste
1 tsp tamarind paste (optional)
1 tbsp soy sauce
cooking oil
1/2 cup dessicated coconut
200ml  coconut cream
1 cup water
kaffir lime leaves (about 3 - 4)

  • Pound the shallots, garlic, candlenuts, ginger, galangal and lemon grass into a fine paste.
  • Fry dessicated coconut in a pan without oil over a low flame until light brown.  Remove and pound until fine.
  • Heat oil in a saucepan over medium flame and fry the pounded ingredients, cinnamon stick, cloves , star anise and chilli powder until fragrant.
  • Add meat and fry for about 1 minute. Season with sugar, salt, soy sauce, tamarind paste and dessicated coconut.  Add in water and kaffir lime leaves and simmer until meat is almost tender. Stir occasionally.
  • Lastly, add in coconut cream and cook until meat is tender and gravy has almost dried up.
  • Serve hot with rice. 


  1. Hi, May I know which type of beef do you used to cook the beef rendang? Thanks in advance.

    1. Hi I usually use chuck steak to cook rendang. Or you can use gravy Beef too.


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