Clas­sic beef ren­dang

The Star Malaysia - Star2 - - Salam Aidilfitri - By AMY BEH


– 1kg beef fil­let

– 1/2 tsp pep­per

– 350g shal­lots, ground

– 150ml thick co­conut milk

– 350ml thin co­conut milk

– 3 stalks lemon­grass, crushed

– 3 kaf­fir lime leaves, finely shred­ded

– 8 cashewnuts, finely ground

– 200ml cook­ing oil

Ground spice in­gre­di­ents:

– 35g dried chill­ies, soaked and seeded

– 6 red chill­ies, seeded

– 5 cloves gar­lic

– 3cm gin­ger

– 1 tsp turmeric pow­der

– 2 tbsp meat curry pow­der, mixed with a bit of wa­ter into a paste


– 1 tsp sugar or to taste

– 2 tsp salt or to taste


1) Cut beef fil­let across the grain into 4cm thick slices. Mar­i­nate with pep­per. Heat oil in a heavy-based sauce­pot. Fry ground shal­lots un­til soft and fra­grant.

2) Add ground spice in­gre­di­ents, lemon­grass and cashewnuts. Fry un­til fra­grant and oil sep­a­rates. Add a lit­tle thin co­conut milk in be­tween to pre­vent spice mix­ture from stick­ing to the base of the saucepan.

3) Put in mar­i­nated beef and fry well to com­bine. Pour in thin co­conut milk and stir well. Cook over low heat and stir­ring fre­quently un­til gravy is thick. Add thick co­conut milk and shred­ded kaf­fir lime leaves. Con­tinue to sim­mer un­til gravy thick­ens and meat is ten­der. Ad­just with sea­son­ing to taste. Source:

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