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Monday, October 5, 2009

Malay Wedding Menu - Beef Rendang


Beef Rendang has a unique flavour, and by varying the amounts of sugar and chilies a whole range of effects can be produced.

Serve Beef Rendang over rice. Beef Rendang or Malay Spiced Coconut Beef - Hot, dry spiced dish of tenderly simmered meat offers the typical Singapore/Malaysian taste of coconut, balanced with robust, tangy spices.

Rendang is a must-have on special occasions such as weddings, ideally served with nasi kunyit [turmeric rice]. During Ramadan & Eid, the Malay New Year, Rendang is sure to take center stage on bountiful tables of feast in homes everywhere.

During this festive season, a special rice cake called Lemang is made to eat with Rendang. Lemang is made from glutinous rice and santan [coconut milk], carefully packed into bamboo poles lined with banana leaves and cooked in the traditionally way over low open fires.

Recipe for Beef Rendang
Beef Rendang Ingredients:
  • 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 whole 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
Method:
  1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
  2. Using a blender, 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.
Related Recipe - Rendang Padang
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Do you like this recipe?

5 comments :

Anonymous said...

tx! it taste great!!!

catering in manila said...

Love the food! You’re amazing. This menu is fantastic, It sure will help everyone who’s looking for a perfect menu like this. Thank you for sharing this recipe.

zonia

Singapore Local Favourites said...

Thank you for the kind words Zonia, I am always glad to share.

Oliz said...

I think this is a very good rendang. i will try the other rendang version of yours soon - rendang padang.

WanofWans said...

Thanks for sharing, you're fantastic !!

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