MALAYSIAN BEEF RENDANG
This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.
Provided by Trevor Hobson
Categories World Cuisine Recipes Asian Malaysian
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
- Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
- Grind the coriander, fennel, cumin and nutmeg.
- Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
- Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.
Nutrition Facts : Calories 653.8 calories, Carbohydrate 24.9 g, Cholesterol 63.3 mg, Fat 54.5 g, Fiber 7.6 g, Protein 22.3 g, SaturatedFat 37.4 g, Sodium 82.9 mg, Sugar 6.4 g
RENDANG GAGING (BEEF STEW)
This is a Malaysian version of beef stew, which can be served with rice or bread. This recipe is also suitable for the slow cooker.
Provided by shakiraayden
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h32m
Yield 8
Number Of Ingredients 13
Steps:
- Place shallots, lemongrass, garlic, ginger, galangal, and chile peppers in a food processor; process spices into a coarse paste.
- Heat vegetable oil in a large pot over medium heat. Add spice paste; cook and stir until sizzling and fragrant, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add beef; stir to coat with spices, about 3 minutes. Pour in coconut milk. Cover and simmer stew until beef is tender, about 30 minutes.
- Stir vinegar, sugar, and salt into the pot. Continue to cook, covered, until sauce reduces and thickens, about 30 minutes more.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 12.4 g, Cholesterol 62.6 mg, Fat 26.8 g, Fiber 1.2 g, Protein 20.4 g, SaturatedFat 12.3 g, Sodium 73.6 mg, Sugar 2.2 g
MALAY BEEF RENDANG
The most simple recipe to make rendang, but it still taste delicious. You can use the same ingredients and directions to make chicken rendang (enough for 1 whole chicken). Try it & You wont't regret
Provided by ida ku zaifah
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Mix beef, pounded ingredients, curry powder, turmeric powder, lemon grass, chilli paste, water, cinnamon stick, star anise, in a deep cooking pan.
- Cover and cook for 30 min or till beef tender.
- Add tamarind juice, coconut milk, kaffir lime leaves, coconut paste, salt and paper to taste and cook for 15 min or till sauce thick.
- Serve hot over white rice, white bread or glutinous rice.
Nutrition Facts : Calories 1237.2, Fat 127, SaturatedFat 56.4, Cholesterol 165, Sodium 55.1, Carbohydrate 9.4, Fiber 2.5, Sugar 2.7, Protein 15.9
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BEEF RENDANG
From thewoksoflife.com
5/5 (8)Total Time 3 hrs 45 minsCategory BeefCalories 512 per serving
- In a blender or food processor, add the powdered cloves, nutmeg, turmeric, shallot/onion, garlic, ginger, galangal, and chilies and blend until smooth. Heat a large heavy bottomed pot over medium heat and add the oil along with the mixture you just pureed. Cook for about 3 minutes, until fragrant.
- Add the beef to the pot and cook for 3 minutes, stirring constantly. Then add the lemongrass, cinnamon sticks, star anise, coconut milk, beef broth, and salt, to taste. Bring to a boil. Once boiling, turn the heat to low and simmer for 90 minutes, stirring frequently to prevent burning.
- Add the lime leaves, lime juice, brown sugar, and coconut flakes (if using) and stir. Simmer for another 2 hours, until the sauce is thick and dark, and the meat is very tender. Taste for seasoning and adjust seasoning with salt and sugar to taste. Remove the lemon grass, lime leaves, and whole spices, and serve!
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Ratings 3Calories 473 per servingCategory Main Course
- To a blender, add in red onion, ginger, galangal, garlic cloves, lemongrass, candle nuts and water. Blend to a fine paste and set aside.
- In a pot, heat some olive oil and brown the meat (seasoned with some salt). This is to seal the flavour. Transfer to a bowl and set aside.
- Add a bit more oil to the pot. Add in cinnamon stick, cardamom, star anise, cloves and cook until they release their fragrances. Add in previously blended paste, curry powder, chili powder and turmeric powder. Mix everything together. Add in water, give it a good stir and cook on low heat for 15-20 minutes until it thickens. Stir now and then.
- Add in browned meat together with its juice. Stir and coat the meat well with the sauce. Add in water, salt and give it a good mix. Bring to a simmer and cook with lid on for 1 hour and 20 minutes or until the meat is very tender and the sauce thickens. Stir now and then.
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