Rendang Beef

To say it s extravagantly delicious is an understatement.

Rendang beef. Intensely flavourful and rich this traditional malay beef rendang is a classic favourite during eid when muslims in singapore break their fast with a feast. Otherwise the recipe is quite authentic. Pour the coconut milk into the skillet bring to a boil reduce the heat and simmer for about 15 minutes. Also palm sugar is preferred to white sugar.

6 garlic cloves chopped. It has spread across indonesia to the cuisines of neighbouring southeast asian countries. A tip on making beef rendang is to use a mortar and pestle to grind the spices if you could find one. 12 large red chilis chopped.

It can even last up to six months if frozen. Originally from indonesia though now more well known as a malaysia curry the sauce is made with aromatic spices like cinnamon cardamom and. Beef rendang is a malaysian curry and is considered by many to be the king of all curries. Remove the pieces of beef to a bowl and let the coconut milk continue to simmer until thickened about 30 minutes.

Dried rendang can be stored at room temperature for three to four weeks. There are very few curries in this world with such amazingly complex flavours. 900 grams beef tenderloin cut into 5 cm pieces. What is beef rendang.

Rendang is an indonesian spicy meat dish originating from the minangkabau region in west sumatra indonesia. It takes longer to use mortar pestle but you can taste the difference when you use a food processor. Rendang is a piece of meat most commonly beef rendang daging that has been slow cooked and braised in a coconut milk and spice mixture well until the liquids evaporate and the meat turns. Beef rendang is carefully stirred simmered and cooked for three to four hours until the coconut milk has totally evaporated and the meat has absorbed the flavor of the herbs and spices.

2 tsp chopped ginger.