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Authentic Malaysian Beef Rendang Recipe: A Flavorful Slow-Cooked Delight Beef Rendang is one of Malaysia's most iconic dishes, a rich, aromatic, and tender beef stew slow-cooked in a blend of spices and coconut milk. This comforting dish is bursting with deep, complex flavors and is perfect for any occasion. If you're looking to impress your family or guests with something truly special, this Authentic Malaysian Beef Rendang is the perfect choice. Ingredients: For the Spice Paste: 4-5 dried red chilies (soaked in warm water) 3 fresh red chilies (adjust for desired heat level) 1 large onion, chopped 5 cloves garlic 3-4 cm piece of ginger, chopped 3-4 cm piece of galangal, chopped (optional but recommended for authenticity) 2 stalks lemongrass, bruised 2 tablespoons ground turmeric 1 tablespoon ground coriander 1 teaspoon cumin powder 1 teaspoon fennel seeds 1 tablespoon shrimp paste (optional, but it adds depth to the flavor) For the Ste...

Syawal Delights: Nasi Impit and Kuah Kacang (Rice Cakes with Peanut Sauce) Nasi Impit (Rice Cakes) Ingredients: 2 cups of rice (preferably glutinous rice) 3 cups of water A pinch of salt Banana leaves (optional, for wrapping) Instructions: Rinse the Rice: Rinse the glutinous rice under cold water until the water runs clear. This removes excess starch for better texture. Cook the Rice: Soak the rice in water for 3-4 hours. Drain and transfer to a rice cooker or steamer. Add water (3 cups) and a pinch of salt, then cook for 30-40 minutes or until fully cooked and soft. Shape the Rice: Once the rice is cooked, transfer it to a container or mold. Press it down firmly to compact the rice. Let it cool completely for a few hours or overnight in the fridge. Cut into Pieces: Once cooled, cut the rice into small square or rectangular pieces. If you like, you can wrap the rice in banana leaves before steaming for added fragrance and p...

Main Dish: Rendang Ayam Tua Negeri Sembilan A classic dish that is a must-have during Syawal. The old chicken, cooked with a rich blend of spices, gives this rendang a fragrant and savory flavor. The thick coconut milk and perfectly balanced spice level make this rendang a favorite at the dining table. Ingredients: 1 whole old chicken (cut into pieces) 5 shallots 3 garlic cloves 1-inch ginger 2 stalks lemongrass (bruised) 5-6 red chilies 2-3 bird’s eye chilies (adjust to your spice level) 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 teaspoon black peppercorns 1 pandan leaf (sliced finely) 2 kaffir lime leaves 1 cup thick coconut milk 2 cups water 2 tablespoons toasted grated coconut (kerisik) Salt and sugar to taste Instructions: Prepare the Spices : Blend the shallots, garlic, ginger, red chilies, and bird’s eye chilies until smooth. Meanwhile, dry-fry the coriander, cumin, and black peppercorns until aromatic....