Malaysian Beef Rendang

Recipe by Trevor Hobson 

"This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice."

Ingredients 

Original recipe makes 6 servings

• 3/8 pound shallots
• 3 cloves garlic
• 15 dried red chile peppers
• 5 slices fresh ginger root
• 5 lemon grass, chopped
• 2 teaspoons coriander seeds
• 2 teaspoons fennel seeds
• 2 teaspoons cumin seeds
• 1 pinch grated nutmeg

• 1 tablespoon vegetable oil
• 1 1/4 pounds beef stew meat, cut into 1 inch cubes
• 1 1/2 tablespoons white sugar
• 2 cups shredded coconut
• 5 whole cloves
• 1 cinnamon stick
• 1 2/3 cups coconut milk
• 7/8 cup water
• salt to taste

Directions

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, chilies, ginger, and lemon grass to a thick paste.
3. Grind the coriander, fennel, cumin and nutmeg.
4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

• PREP30 mins
• COOK1 hr30 mins
• READY IN2 hrs

Nutrition

• Calories
• 654 kcal
• 33%

• Carbohydrates
• 24.9 g
• 8%

• Cholesterol
• 63 mg
• 21%

• Fat
• 54.5 g
• 84%

• Fiber
• 7.6 g
• 30%

• Protein
• 22.3 g
• 45%

• Sodium
• 148 mg
• 6%

* Percent Daily Values are based on a 2,000 calorie diet.