Malaysian & Singaporean Recipes

Spicy Steve's Malaysian & Singaporean Recipes

Daging Rendang

(Beef Rendang)
A Malaysian Classic. There are many different recipes for good Rendang but to me they should be creamy, rich and thick. This is my wife's recipe and it always tastes better the next day after the meat has absorbed all the flavours and becomes more tender. The ground paste in Malaysian curries is often referred to as the 'rempah'.

1 lb stewing beef cut into cubes
5 Tbsp grated coconut, roasted in dry pan over slow fire and cooled. Then pounded to a paste.
2 Tbsp vegetable oil for cooking
2 cups coconut milk
4 screwpine (pandanus) leaves

Ground Ingredients (Paste):
12 shallots
6 cloves garlic
2 inches galangal
1½ inches fresh ginger
10 dried red chillies, soaked in hot water for 20 minutes to soften.
2 fresh red chillies, seeded
2 lemon grass stalks
2 lime leaves, finely sliced
1 tsp salt
1 tsp sugar

1. Heat oil in wok. Gently fry ground ingredients (paste) for about 5 minutes without burning.

2. Add beef and stir fry until it changes color.

3. Add coconut milk and screwpine leaves. Bring to a slow boil.

4. Add grated coconut.

5. Simmer gently until meat is really tender and gravy has dried up (Approximate cooking time is 1 hour).

6. If the sauce threatens to dry out before meat is tender, add a little hot water (some purists would choose oil).

7. Serve on plain or coconut rice.