Malaysian Beef Rendang

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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
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.










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