Malaysian Coconut Beef Rendang

Malaysian Coconut Beef Rendang


61 people made this

A delicious rendang (sometimes mistakenly called a curry) from Indonesia. Beef is slow cooked in coconut milk. Serve with white rice.

Trevor Hobson

Serves: 6 

  • 2 cups shredded (or dessicated) coconut
  • 100g shallots, roughly chopped
  • 3 cloves garlic, roughly chopped
  • 15 dried red chillies, roughly chopped
  • 5 slices fresh ginger root, roughly chopped
  • 5 lemongrass stalks, whites only, roughly chopped
  • 2 teaspoons coriander seeds
  • 2 teaspoons fennel seeds
  • 2 teaspoons cumin seeds
  • 1 pinch grated nutmeg
  • 1 tablespoon vegetable oil
  • 625g beef stew meat, cut into 2.5cm cubes
  • 1 1/2 tablespoons white sugar
  • 5 whole cloves
  • 1 cinnamon stick
  • 1 2/3 cups (420ml) coconut milk
  • 220ml water
  • salt to taste

Preparation:30min  ›  Cook:1hour30min  ›  Ready in:2hours 

  1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
  2. Using a blender or a food processor, blend the shallots, garlic, chillies, ginger and lemon grass to a thick paste.
  3. Grind the coriander, fennel, cumin and nutmeg together in a mortar and pestle or coffee grinder.
  4. Using the wok, fry the shallot paste in a little oil for a few minutes, until fragrant. Add the ground spices and cook for 3 to 4 minutes, stirring continuously. Add beef and cook over a medium heat for a further 3 to 4 minutes, stirring, until meat is browned all over.
  5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk and water. Bring to a boil, reduce heat and simmer until most of the liquid has evaporated and the meat is tender, about 1 hour. Season to taste with salt.

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