📝 About This Recipe
Widely regarded as the 'King of Curries,' Malaysian Beef Rendang is a labor of love that transforms humble aromatics into a complex, dry-style masterpiece. This dairy-free classic relies on the alchemy of coconut milk and 'kerisik'—toasted coconut paste—to create a rich, nutty texture that clings to every fiber of tender beef. It is an explosion of lemongrass, galangal, and kaffir lime, offering a deep, umami-rich experience that only improves with time.
🥗 Ingredients
The Spice Paste (Rempah)
- 10-12 pieces Shallots (peeled and roughly chopped)
- 5 cloves Garlic
- 2 inch piece Fresh Ginger (sliced)
- 3 inch piece Galangal (Lengkuas) (peeled and sliced)
- 3 stalks Lemongrass (white parts only, sliced)
- 15-20 pieces Dried Red Chilies (soaked in hot water until soft)
- 1 inch piece Fresh Turmeric (or 1 tsp turmeric powder)
The Braising Liquid and Meat
- 2 lbs Beef Chuck or Brisket (cut into 1.5-inch cubes)
- 2 cups Coconut Milk (full fat, canned or fresh)
- 2 stalks Lemongrass (bruised and knotted)
- 6 leaves Kaffir Lime Leaves (torn slightly to release oils)
- 2 slices Asam Gelugur (Tamarind Peel) (or 1 tbsp tamarind paste)
- 2 tablespoons Palm Sugar (Gula Melaka) (grated)
- 1.5 teaspoons Salt (to taste)
The Secret Ingredient (Kerisik)
- 1/2 cup Grated Unsweetened Coconut (fresh or desiccated)
👨🍳 Instructions
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1
Start by making the Kerisik: In a dry pan over medium-low heat, toast the grated coconut, stirring constantly until it turns a deep, dark golden brown. Be careful not to burn it.
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2
While still warm, pound the toasted coconut in a mortar and pestle or grind in a small processor until it releases its natural oils and becomes a thick, oily paste. Set aside.
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3
Prepare the Rempah (Spice Paste): Place all the spice paste ingredients into a blender. Add a splash of water or oil to help it blend into a very smooth, fine paste.
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4
Heat 3 tablespoons of oil in a large, heavy-bottomed pot or wok over medium heat. Add the spice paste and sauté for 10-15 minutes until the water evaporates and the oil separates (pecah minyak).
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5
Add the bruised lemongrass stalks and kaffir lime leaves to the pot, stirring for another 2 minutes until fragrant.
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6
Add the beef cubes to the pot. Stir well to coat every piece of meat with the aromatic spice paste, searing the beef for about 5 minutes.
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7
Pour in the coconut milk and add the tamarind peel/paste and palm sugar. Stir to combine and bring the mixture to a gentle boil.
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8
Reduce the heat to low. Cover the pot partially and let it simmer for about 2 hours, stirring every 15-20 minutes to prevent the bottom from scorching.
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9
Once the beef is tender and the liquid has reduced by half, stir in the prepared Kerisik and salt.
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10
Remove the lid entirely. Continue to cook on low heat, stirring more frequently now. The sauce will darken and thicken significantly.
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11
The final stage is 'frying' the beef in its own rendered fat and coconut oil. Continue cooking until the liquid has almost completely evaporated and the spices cling tightly to the meat.
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12
The Rendang is ready when the beef is fork-tender and the oil has separated from the thick, dark brown spice coating. Taste and adjust salt or sugar if necessary.
💡 Chef's Tips
Patience is your best friend; never rush the reduction or the beef will be tough. Don't skip the Kerisik—it provides the signature nutty grit and deep color that defines Malaysian Rendang. If you can't find galangal, do not substitute with extra ginger; look for frozen or dried galangal as it has a distinct pine-like citrus flavor. This dish tastes even better the next day as the spices continue to penetrate the meat fibers. Always use full-fat coconut milk; low-fat versions will not provide enough oil for the crucial final frying stage.
🍽️ Serving Suggestions
Serve with hot, fluffy Jasmine rice or traditional Nasi Lemak (coconut rice). Pair with 'Acar Awak' (pickled vegetables) to provide a bright, acidic crunch against the rich meat. Serve alongside 'Lemang' (glutinous rice cooked in bamboo) for a truly authentic festive experience. Garnish with very thinly julienned kaffir lime leaves or turmeric leaves for a fresh herbal aroma. A cold glass of iced calamansi lime juice or a light lager cuts through the richness beautifully.