Beef rendang with jasmine rice

A Malaysian favourite!

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Beef Rendang With Jasmine Rice

Slow cooked beef in coconut milk and spices, this dry curry can be paired with sticky rice or jasmine rice.

AuthorHungry PandaCategoryDifficultyAdvanced

Yields6 Servings
Prep Time40 minsCook Time1 hr 20 minsTotal Time2 hrs

Ingredients for the paste
 15 dry chillies
 6 baby shallots
 30 g ginger
 30 g galangal (if you can’t find any, add 20g more ginger)
 3 sticks lemongrass (use the less fibrous section at the base)
For the beef
 1 kg beef shin or skirt, cut into cubes, roughly 4cm
 60 g dessicated coconut
 1 stick lemongrass, cut into half and bashed
 400 mg (1 tin) coconut milk
 250 ml water
 2 makrut (kaffir lime leaves)
 5 tbsp oil
For the seasoning
 1 ½ tbsp chicken stock powder
 2 tbsp tamarind paste
 1 tsp sugar
 ¼ tsp salt
For the rice
 3 rice measuring cups jasmine rice and a good rice cooker 🙂

HOW TO MAKE
1

Make the paste by soaking the chillies in boiling water for 15 minutes then remove the seeds.

2

Peel and chop all the paste ingredients into smaller pieces and blend until smooth.

3

Heat oil in a wok or a heavy based pan. Fry the paste for about 5 minutes until the aroma begins to
escape.

4

Add the beef and the bashed lemongrass. Mix well and when the beef start to lose its pink colour add in the coconut milk and water.

5

Bring to a boil and lower the heat to simmer with the lid uncovered. Check occasionally to avoid sticking.

6

Toast the desiccated coconut until golden brown in a pan (5–7 minutes). Set aside to cool. After 1.5 hour, add the makrut leaves and the seasoning to the rendang.

7

At this point it’s a good time to put your rice into your rice cooker. If using 2 cups of jasmine white rice then fill to the level 2 line on your bowl. Press WHITE RICE, REGULAR or LONG GRAIN and press START.

8

Simmer the rendang for another 45 minutes and the oil will separate from the mix.

9

The rendang is now ready for serving with your rice.

Ingredients

Ingredients for the paste
 15 dry chillies
 6 baby shallots
 30 g ginger
 30 g galangal (if you can’t find any, add 20g more ginger)
 3 sticks lemongrass (use the less fibrous section at the base)
For the beef
 1 kg beef shin or skirt, cut into cubes, roughly 4cm
 60 g dessicated coconut
 1 stick lemongrass, cut into half and bashed
 400 mg (1 tin) coconut milk
 250 ml water
 2 makrut (kaffir lime leaves)
 5 tbsp oil
For the seasoning
 1 ½ tbsp chicken stock powder
 2 tbsp tamarind paste
 1 tsp sugar
 ¼ tsp salt
For the rice
 3 rice measuring cups jasmine rice and a good rice cooker 🙂

Directions

HOW TO MAKE
1

Make the paste by soaking the chillies in boiling water for 15 minutes then remove the seeds.

2

Peel and chop all the paste ingredients into smaller pieces and blend until smooth.

3

Heat oil in a wok or a heavy based pan. Fry the paste for about 5 minutes until the aroma begins to
escape.

4

Add the beef and the bashed lemongrass. Mix well and when the beef start to lose its pink colour add in the coconut milk and water.

5

Bring to a boil and lower the heat to simmer with the lid uncovered. Check occasionally to avoid sticking.

6

Toast the desiccated coconut until golden brown in a pan (5–7 minutes). Set aside to cool. After 1.5 hour, add the makrut leaves and the seasoning to the rendang.

7

At this point it’s a good time to put your rice into your rice cooker. If using 2 cups of jasmine white rice then fill to the level 2 line on your bowl. Press WHITE RICE, REGULAR or LONG GRAIN and press START.

8

Simmer the rendang for another 45 minutes and the oil will separate from the mix.

9

The rendang is now ready for serving with your rice.

Notes

Beef Rendang With Jasmine Rice
IngredientsDirections

If you feel like a change to plain rice then try turmeric rice or sticky rice. The longer you leave this dish the more intense the aromas and flavour!