Beef Rendang (Rendang Daging), as featured by the Singapore Malay Heritage Center

Beef Rendang or rendang daging, in Malay/Indonesian, is a curry fit for a King. It is synonymous with celebrations and festive occasions in Malaysia, Singapore, Indonesia and Brunei. It’s a curry with meltingly tender beef that’s been slow cooked in a rich, aromatic and highly spiced coconut gravy that will keep you coming back for more. And more.

Oliver and his bowl of porridge will have nothing on you! Is it any wonder then, that along with the Singapore Chilli Crab, it consistently makes it into CNN’s top 50 foods to eat, even making it to number one from time to time.

Originally from Indonesia, going as far back as the 15th century, beef rendang started out life very humbly; it was a method to cook down and preserve tough buffalo meat, the privilege of the rich in the villages of West Sumatra, Indonesia, where it is said to have originated. The buffalo meat rendang daging would be packed in banana leaves and taken on the frequent long, arduous journeys that many workers would embark on, in their quest for new jobs in nearby cities and villages. It would keep up to 4 weeks, apparently.

Beef Rendang

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. Traditionally, no Malay wedding is complete without beef rendang, or rendang daging as we would call it in Malay, just as no Hari Raya (Eid) table is quite right without this most regal of dishes. Mine certainly isn’t. At Christmas, we can’t do without a homemade Christmas pudding, at Eid, we can’t do without beef rendang!

What makes beef rendang so special? In my opinion, it’s the combination of spices and aromatics and the low and slow cooking. Galangal, ginger, lemongrass – these 3 aromatics alone are enough to spike any recipe. But add to that, we have coconut milk as well as the toasty and caramel-like kerisik. Folks, this is foodie heaven, I’m tellin ya! Kerisik is dry toasted desiccated coconut. Click here to read more about it as well as a link to my YouTube video showing you how to make it.

The result is a creamy, yet full-bodied, potent, and highly perfumed dish that will enslave you from your very first mouthful. Nay, from your very first sniff!

And before we go further, here is a picture of my boys from a few years back, in their rock star hair days. They are wearing a mixed ensemble, the hat is called songkok in Malay. The outfits themselves are of South Asian (Indian/Pakistani) origin, called salwar kameez. Given that we are a mix of cultures, and live in the UK, we can get away with mixing it up!

My boys a few years ago wearing songkok and salwar kameez

So many of my childhood recipes had their beginnings in my granny’s kitchen. However, this beef rendang recipe (resepi rendang daging) belongs firmly with my mother. She was a nurse until she retired, and was also a well known recording artist in her late teens and 20s. I looked high and low for an old photo of my mum singing, but no luck, of course they are all at the back of everything up in the loft! As soon as I dig one out, I’ll add it here.

Anyway, I have distinct memories of cooking this with her when it was just the two of us in our apartment (our family was always all over the place!). The method of cooking this beef rendang is something she learnt from her aunt in Ipoh, Perak (Malaysia), where the popular royal Rendang Tok is said to have originated.

Basically, in our recipe, there’s no initial sautéeing involved, we just place everything into a saucepan or a Dutch oven, and let it cook away on low heat for a good 2 1/2 to 3 hours. At 3 hours, you will have meat that’s practically falling apart, which is the hallmark of a good beef rendang.

You can also stop cooking earlier, as long as the meat is cooked, for a wetter curry. That is another thing about beef rendang – to each his own is carried to another level with this curry, while still respecting the boundaries.

Ingredients for Cooking Beef Rendang

Some dishes just call for difficult to find ingredients that you cannot substitute for and hope to recreate the same dish. And this is one of them.

Galangal (lengkuas in Malay) – click to read more. The curry won’t work without it, I’m afraid. Please do not listen to any silly advice about increasing the ginger to compensate. Ginger is citrusy and spicy, while galangal is floral and sweet. Seriously different aromas.

Kerisik – as mentioned above, this is just diy dry roasted/toasted desiccated coconut.

Turmeric Leaves (daun kunyit in Malay) – click to read more. Turmeric leaves have a grassy and citrusy constitution that is the defining aroma of an authentic Singaporean and Malaysian beef rendang. Outside of Asia, they are probably not easy  to come by but the good news is, if you have access to fresh turmeric, then you can grow them yourself! As long as the weather is warm. In the winter, when I don’t have any turmeric leaves around (they don’t dry or freeze well), I resort to kaffir lime leaves, which I always have plenty of, as my plant is a bit of a monster. Kaffir lime leaves are not a substitute for turmeric leaves but they are an acceptable alternative.

Chillies (chili pepper): this is traditionally a spicy curry. But you can cut those dried red chillies right down for a milder version. I always make 2 separate lots, one a fairly spicy version, the other, a very mild one, for the younger kids.

Speaking of ingredients, beef rendang offers some latitude in the spices that you can use to cook it. Some cooks will make it more curry-ish, adding cumin and cinnamon to the mix. Some leave all these spices out, no coriander and turmeric either, as in my recipe here. Some will add tamarind (asam), for just that bit of sour and some will add gula melaka, or palm sugar for an extra hint of caramel, along with the kerisik. I must confess, that I chop and change sometimes too!

Ground ingredients in the recipe: you do need a chopper or blender for this to work best. I’ve listed the ingredients, starting with the most fibrous, so add them in order, giving the earlier ingredients a better opportunity to be ground to a finer stage.

Coconut Milk – never cover your pot and always cook on a low heat when cooking with coconut milk. Otherwise, your milk will split, even the canned variety with stabilisers can be temperamental sometimes.

Can you use other Meat for Beef Rendang? Absolutely, just substitute it, pound for pound.

Lemang Recipe without Bamboo

Lemang is the perfect recipe for to go with our Beef Rendang!

Lemang, made without bamboo

How to Serve Beef Rendang

Given that it is a very rich curry, whatever accompaniments you have will lean towards, erm, lean. Nasi minyak (image above), which is the Malay equivalent of pilau rice, is a very traditional accompaniment to beef rendang. Recipe and video in the next couple of days, so watch this space!

Plain steamed rice or flatbreads, are also another great way to serve this beef rendang. Another starch that is popular with rendang daging is Roti Jala, a lacy pancake that is simplicity itself and that I’ve been meaning to blog for a long, long time. My sister in law even got me the contraption to make it the last time they visited from Singapore, about 3 years ago! So, again, watch this space.

And remember the pachri nenas from a few weeks back? The pineapple salsa? That will go so well with this.

Pachri Nenas, Malay Pineapple Salsa

That’s it folks, a long awaited post is finally up. And as Eid falls either on this Sunday or Monday, we are getting extremely busy with the baking. On the day itself, we shall be having this beef rendang, nasi minyak, acar (vegetable pickle), lemang (glutinous rice in banana leaves) and sayur lodeh (light coconut vegetable curry). So many recipes yet to blog!

For sweets, this is what we will have:

It’s going to be a party! We do have friends coming over as usual, so it’s not all for us, don’t you worry!

So, what have you got planned this weekend? Whatever it is, I hope it’s a good one!

Lin xx

♥ Do you like this recipe? Please give it a 5-star rating below! And when you make it, share it on any social medium and tag me @azlinbloor. Terima kasih! ♥

Beef Rendang Recipe (Resepi Rendang Daging)

Rate this recipe

1 2 3 4 5

69 ratings

Prep Time:

25 minutes

Cook Time:

3 hours

Total Time:

3 hours, 25 minutes

Beef Rendang (rendang daging), the way my mum made it. A curry with meltingly tender beef, slow cooked in a rich, aromatic and highly spiced coconut gravy.

Author: Azlin Bloor

Yield: Serves 6

Category: Main Course with Rice

Cuisine: Singaporean, Malaysian, Indonesian

Print

Ingredients

Ingredients A
• 1kg (2.2lb) good, generous cuts of braising or stewing beef
• 400ml (1 3/5 cup) coconut milk
• 250ml (1 cup) water
• 1 stalk lemongrass (serai), bruised
• 2 large turmeric leaves (daun kunyit)
• OR 6 kaffir lime leaves (daun limau purut)

Ingredients B (to be ground)
• 3 stalks lemongrass (serai)
• 2.5cm (1") galangal (lengkuas)
• 5cm (2") ginger (halia)
• 5 medium cloves garlic (bawang putih)
• 20 - 30 dried red chillies (cili kering)
• 2 large onions, quartered (bawang besar)
• 4 Tbsp kerisik
• 1/2 tsp ground turmeric (serbuk kunyit)
• 1 Tbsp ground coriander (serbuk ketumbar)

Instructions

1. Cut the dried red chillies in 2-3 pieces, depending on their lengths, and soak them in a bowl of hot water for 20 minutes. In the meantime, get all the other ingredients ready.
2. Roll your turmeric leaves up and either using a knife or a pair of scissors, cut them up into thin shreds. If using lime leaves, just tear the leaves up.
3. Drain and rinse the chillies, and losing the seeds, if you like. Place them aside.
4. Start chopping your ingredients in the order that they are listed in the above list. Start with lemongrass, chop for 10 seconds, then galangal, chop for another 10 seconds, then ginger, then garlic, and so on. Everytime the chopped ingredients start to feel a bit dry, add a quarter of an onion for moisture. No need for water. Continue chopping/blending until you have a fairly fine mix.
5. Now get a large saucepan or a dutch oven and place everying in, start with the beef, then the ground ingredients, the coconut milk, the salt, the lemongrass and finally the thinly shredded turmeric leaves or your torn lime leaves.
6. Put it on a low heat and let it come to a gentle simmer. Stir to mix everything up, and leave, uncovered, to cook for a minimum of 2 and a half hours to 3, until the beef is meltingly tender and you have a dry-ish curry.
7. You shouldn't really need to stir the rendang until the last 30 minutes or so, where you'll have to do it a handful of times, as it starts to dry up and may start to catch on the base.
8. Serve as suggested above. The beef rendang will keep, covered, for a week in the fridge.

Nutrition information

6

4.36

https://www.linsfood.com/beef-rendang-daging/

Copyright LinsFood.com