Another well known traditional dish from Malaysia, beef rendang curry. Tender meat in flavorful aromatic curry sauce, a true comfort food for those who know it.
Malaysian Beef Rendang Curry
- ½ red onion , roughly chopped
- ½ inch galangal , roughly chopped
- ½ inch ginger , roughly chopped
- 3 garlic cloves
- 3 candle nuts
- 5 lemongrass stalks
- ½ cup water (125 ml)
Beef & The Spices
- 1.6 lb beef chunks (750 g)
- 1 cinnamon stick
- 4 cloves
- 3 cardamom
- 1 star anise
- 3 tablespoon curry powder , I use mild curry powder
- 1 teaspoon chilli powder ,add more for extra heat
- 1 teaspoon turmeric powder
- 1 cup water (250 ml)
- 2 ½ cups water (625 ml)
- 1 ½ teaspoon salt
- 4 teaspoon brown sugar
- 3 tablespoon squeezed tamarind juice , or use lemon/lime juice accordingly
- 1 tablespoon roasted coconut paste (kerisik)
- 5 kefir lime leaves
- 7 oz coconut milk (200 ml)
- 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.
- Add in brown sugar, tamarind juice, roasted coconut paste, kefir lime leaves, coconut milk and mix well. Using medium heat, cook for another 15 minutes until the sauce thickens and the oil separates from the sauce. It's ready to serve.
- Add the 2 ½ cup water accordingly. You can start with 1 cup and keep adding as you cook the beef and check for its tenderness.
- Slow cooking the meat in the aromatic herbs is what's giving this dish a very deep flavourful taste.