by

Beef Rendang: Delicious Malaysian Dish

Beef Rendang:  Delicious Malaysian Dish

This is a Malaysian beef curry with lemon grass and coconut flavor. It's so delicious that you will become addicted. Eat it with nasi lemak (coconut rice).

Ingredients: 2-3 servings

Rendang:
Beef cubes (for stew)
500 g
Sake and sugar
1 tablespoon each
Coconut milk
1 can (400 g)
★ Lemongrass
1 stalk
★ Grated ginger
1 tablespoon
★ Garlic
3 cloves
★ Cashew nuts
50 g
★ Red Chili Pepper (seeded)
1-2
Oil
2 tablespoons
Salt and pepper
to taste
Curry powder
2-4 tablespoons
Nasi lemak:
Uncooked white rice
2 rice cooker cups (360ml)
Coconut milk
400 ml
Salt
1 teaspoon
For the topping:
Batapī - Shelled skinless peanuts prepared in butter
as desired
Chirimen jako or chirimen jako with sansho
as desired

Steps

1. Rinse the rice, drain and let it sit for more than 1 hour. Combine the rice, coconut milk and salt and cook as usual.
2. Sprinkle the sake and sugar onto the beef and let it sit for about 30 minutes. Meanwhile, cut the lemon grass into 5 mm small pieces. Slice the garlic thinly as well.
3. In a food processor, combine the ★ ingredients and add the coconut milk 1 tablespoon at a time until it has a pasty consistency.
4. Put the oil in a pressure cooker, and cook the beef until golden brown. Add the ★ ingredients and the remaining coconut milk and add some water up to the lowest water level setting.
5. Cook it in at high pressure for 30 minutes. Leave it to cool down naturally and remove the lid. Add the curry powder and simmer again to evaporate the liquid, stirring constantly. Adjust the taste with salt and pepper.
6. Make the rice into a dome shape with a rice bowl, top the rice with chirimen jako or jako with sansho, serve the curry on the side, sprinkle some peanuts on top and it is done. It will look pretty if you sprinkle on some cilantro.
7. If you are using a regular pot, simmer it for 1 or 2 hours if possible (make sure to add water from time to time if the liquid evaporates).

Story Behind this Recipe

This dish is so delicious that when I lived in Malaysia, I was addicted to it.
I recreated it easily using a pressure cooker.