Name: Malaysian Beef Rendang Recipe
Cuisine: Malaysia
Ingredients: Chuck Beef: 1 Kg; Coconut: 1½ Cups Grated; Cinnamon: 2 Sticks; Cardamom Seeds: 1; Cloves: 5; Cardamom Seeds: 10; Cumin Seeds: 1 Tsp.; Palm Sugar: 25g; Low Fat Milk; Coconut Milk: 100 ml; Kaffir Lime Leaves, finely: 100 ml; Water: 200 ml; Kaffir Lime Leaves, finely: 5; Oil: 200 ml; Shallots: 15; Galangal: 30g; Cloves Garlic: 30g; Lemongrass Stalks: 15g; Cloves Garlic: 6; Lemongrass Stalks: 2; Dried chili paste: 4 Tbsps.

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Ingredients

	Yields 4 Servings
	1 Kg Chuck Beef cut into 4 cm cubes
	1½ Cups Grated Coconut
	2 Sticks Cinnamon
	1 Cardamom Seeds
	5 Cloves
	10 Cardamom Seeds
	1 Tsp. Cumin Seeds
	25g Palm Sugar (adjust to taste)
	Low Fat Milk
	100 ml Coconut Milk
	100 ml Kaffir Lime Leaves, finely
	200 ml Water
	5 Kaffir Lime Leaves, finely chopped
	200 ml Oil
	Rempah Spice Paste
	15 Shallots
	30g Galangal (blue ginger)
	30g Cloves Garlic
	15g Lemongrass Stalks
	6 Cloves Garlic
	2 Lemongrass Stalks white portion only
	4 Tbsps. Dried chili paste

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Features:

Cuisine:

Malaysia

Medium

Ingredients

Yields 4 Servings
1 Kg Chuck Beef
cut into 4 cm cubes
1½ Cups Grated Coconut
2 Sticks Cinnamon
1 Cardamom Seeds
5 Cloves
10 Cardamom Seeds
1 Tsp. Cumin Seeds
25g Palm Sugar
(adjust to taste)
Low Fat Milk
100 ml Coconut Milk
100 ml Kaffir Lime Leaves, finely
200 ml Water
5 Kaffir Lime Leaves, finely
chopped
200 ml Oil
Rempah Spice Paste
15 Shallots
30g Galangal
(blue ginger)
30g Cloves Garlic
15g Lemongrass Stalks
6 Cloves Garlic
2 Lemongrass Stalks
white portion only
4 Tbsps. Dried chili paste

Directions

Author- theMEATMENchannel

(Visited 127 times, 1 visits today)

Steps

1 Done	Add 5 shallots, 30 grams of galangal or blue ginger, 30 grams of ginger, 15 grams of turmeric, 6 garlic cloves and 2 pieces lemongrass, all roughly chopped, to a food processor. Blend them all into a fine paste. Keep the bowl aside after adding a paste to it.
2 Done	Next, toast 1 ½ cups of grated coconut in a pan until brown. Transfer it to a separate dish and keep aside. Now, take a deep pot and add 200 milliliters of oil. Heat the oil on a medium flame and then add the blended paste.
3 Done	Later, add 4 tablespoons of dried chili paste and mix everything together. Stir-fry the spices until fragrant and mixed. To this, now add 2 cinnamon sticks, 1-star anise, 5 pieces of cloves, 10 pieces of cardamom and 1 teaspoon of cumin seeds. Also, add the toasted coconut to the mixture and mix well.
4 Done	Now, add the chuck beef cubes and combine them with the spices. Later, add 25 grams of palm sugar and salt to taste. Next, pour in 100 milliliters of coconut milk, 100 milliliters of low-fat milk followed by 200 milliliters of water.
5 Done	Stir well, cover it with a lid and bring it to a simmer for 2 hours on low heat. While it is being cooked, remove the lid and add finely-chopped kaffir lime leaves. Mix it well and then turn off the heat. The spicy Malaysian beef rending is ready to serve.