Beef Rendang/Dry Beef Curry Recipes

When we talk about beef rendang, we associated it with Hari Raya (the first day after the end of Ramadan fasting month) it is the main celebration of the Malay communities in Malaysia. Rendang pairs well with Lemang (glutinous rice packed in bamboo tube and smoked slowly on low fire) The Beef Rendang recipe I prepared is pretty special as I managed to grown some turmeric and I used some of the leaves to cook this dish. As with all good rendang, it can be kept up to a week in the refrigerator and if frozen, can last up to a month. This is a rich, wholesome dish is great for family gatherings and for those who are on a diet, better stays away (if you can!).

Ingredients:

2 pounds stewing beef
3 fresh turmeric leaves – sliced thinly (optional)
3 tbsp of kerisik (coconut paste)
3 kaffir lime leaves (limau purut)
2 cup of coconut milk + some water
Salt and sugar to taste

To blend into paste:

10 shallots or 1 big onion
2" of lengkuas (galangal)
2" of ginger
2 stalk of lemongrass
4 cloves of garlic
10 dried chilies (soaked until soft)
10 fresh red chilies
2” fresh turmeric or 2 tbsp of turmeric powder

For Kerisik (coconut paste)

1 cup of fresh grated coconut

1. In a non-stick pan, dry fry the grated coconut until golden brown.
2. Removed and blend it into paste while it is still hot until it is fine and paste like.

This is the turmeric plant.


1) Heat about 3 tbsp of oil in a wok and gently fry the blended paste for 2 minutes or until slightly dry and fragrant.
2) Add in the beef and continue to stir-fry until the beef changes color. Add in coconut milk and enough water to cover the beef. Bring it to boil. Roughly tear up the kaffir lime leaves and add it into the beef. Reduce heat to simmer.
3) Cover and simmer and stir occasionally and cook until meat is tender. If the dish dries up too fast, do add a little more hot water or coconut milk to it.
4) Add in sugar, salt to taste. Add in the turmeric leaves and kerisik (coconut paste)and cook till the sauce dry up. Serve with warm rice.

Note: I added some potatoes to this dish too. All you have to do is peel and cut it into chunks, pan fried them until lightly brown (this will prevent the potatoes from getting mushy when you cook them) and add it into the rendang when the meat is nearly done.