A delicious rendang (sometimes mistakenly called a curry) from Indonesia. Beef is slow cooked in coconut milk. Serve with white rice.
Flavour is terrific but coconut is very gritty. Should I cook for longer or is this the way it should be. - 30 Apr 2018
I am originally from Brunei, which is close to Malaysia. The recipe is missing tumeric powder; it is a special occasion dish, which tastes better by the 2nd or 3rd day. Also, blanched almonds with the shredded coconuts helps with buildling the sauce. A tip on making Beef Rendang is to use a mortar and pestle to grind the spices, if you could find one. It takes longer to use mortar & pestle, but you can taste the difference when you use a food processor. Also, palm sugar is preferred to white sugar. Otherwise, the recipe is quite authentic. - 06 Feb 2011 (Review from Allrecipes USA and Canada)
This a great Rendang recipe. Very very easy to use. Don't skimp on the lemon grass as that is where the zing comes from. I omitted the nutmeg as I did not have any. Another trick is to make it in a pot and close the lid to let the meat tenderise for about 30 mins and then start evaporating the liquid. Perfection! - 10 Nov 2004 (Review from Allrecipes USA and Canada)