My Hari Raya Dinner consisting of a bowl of Kuah Kacang (Satay or Peanut Sauce), some Beef Rendang, Ketupat, and Chicken Satay 😀
Good afternoon, dear friends 😀
Here is a pictorial recipe for the Beef Rendang that I had cooked for my family’s Hari Raya 2008 feasting – I am hoping that the pictures below will be able to guide you slowly and make it easier for you to cook your very own homemade, delicious rendang for your loved ones to taste. 😉
We can also use this recipe for cooking Chicken Rendang, which is what I planned to do this coming Hari Raya Haji festival in December. Heheh, in case you are wondering, I am not a Muslim but with this coming festival, there will be ketupat casings on sale at the markets as the Muslims would be cooking their Ketupat & Beef Rendang and I will be able to improve on my ketupat recipe. 😆
This recipe is an adaptation from Makcik Sham’s Beef Rendang recipe which I had posted last year HERE .
Ingredients & Method-
1) 2 kg topside beef – cut into 1-inch cubes and marinated with 2 tbsps salt (optional -add a tbsp of papain tenderiser to cut down cooking time). Set this aside and go to the next step.
2) Blend with 1 cup water the ingredients in Pictures 1 & 2 below –
5 stalks Lemon Grass (use the bottom 1-inch), 20 fresh red chilis (add soaked dried chilis for more spicyness), 1 whole bulb garlic (skin removed, here I used smoked garlic), 1 large knob (about 1-1/2 inches) of fresh ginger, 1 large knob of galangal or lengkuas, 3-inch knob of fresh kunyit or turmeric…and 25 to 30 peeled shallots…..(below)..
3) Other ingredients to get ready (not blended) …
…another 4 stalks of Lemon Grass, smashed at the roots to release aromatic oils
…1 to 1-1/2 cups of KERISIK or toasted and pounded shredded or dessicated coconut. This imparts a very aromatic, smoked fragrance which is a very typical feature of Malay rendangs/dry curries 💡
1 Turmeric Leaf or Daun Kunyit, cleaned and cut into 2-inch strips
2 tbsps each of Cumin and Fennel Powder (can use Coriander Powder, also) – Serbuk Jintan Putih, Jintan Manis & Ketumbar
Thick Coconut Milk from 2 coconuts, or 500ml of coconut milk of the packaged or canned types
1 cup water
Salt & Pepper to taste
1 cup cooking oil (not olive oil)
4) Start cooking by pouring in the blended ingredients into a wok over high heat. Cook for about 3 to 5 minutes until most of the liquid has dried up.
5) Add in the cup of cooking oil – you will now be frying the blended ingredients to make it more aromatic – this takes about 10 minutes.
6) Add in the smashed Lemon Grass, Cumin & Fennel Powders, Turmeric Leaf strips, coconut nut milk and water and bring ingredients to a boil.
7) Add in the beef cubes. Once the curry has come to a boil, reduce heat to medium to stew the beef.
8 ) The beef curry will slowly dry up as the cooking process go…remember to stir often to prevent burning at the bottom (at the beginning the rendang will look like the picture below) –
9) After 20 minutes of simmering, add in the KERISIK as in above…and continue to simmer and stir the rendang….
…as you can see from the picture above, the curry liquid is drying up somewhat (sorry for the yellow tinge to the picture, I had used a flash when I shouldn’t have)
….the rendang is getting more dry….continue to cook and stir your rendang…
…and more dry…it is almost done…
10) Add in the salt and pepper now. We don’t want to add the salt earlier because that will cause the meat to be dry. Season to taste and please note that the taste should be more salty than normal because the beef rendang is going with some plain white rice, or ketupat, or bread. 😉
11) Some of you may prefer to have more gravy in your rendang and not have it so dry like the picture below, and therefore, you can stop the cooking now and dish out rendang.
Voila! You have cooked your very own homemade Beef Rendang!
The rendang tastes better over time…try tasting some now and then some on the next day to see for yourself. Keep the rendang refrigerated and warm up enough for serving at meals. Rendangs can keep well up to a week refrigerated.
I have seen beef rendang for sale and it is so expensive – good beef rendang costs about US$3 for 1 cup (about 200 gms, I think) but the cost of ingredients here is about US$18 here in KL but it could serve my family of 6 over 3 days and we had the rendang at every meal! 😆
Hope you do give this recipe a try and I look forward to your comments on how your rendangs turn out! 😀