Wednesday, October 20, 2010

Rendang Daging (Beef Rendang)

Since raya haji is coming up I thought its appropriate to post this. I've had this for awhile just didn't get the time to edit the video and write it out. And of course malas tu pun ada jugak. ;-) But I finally did it. It's a bit sloppy but i think you'll get the gist of it. Its pretty similar to the goreng limpa berempah just different meat and lots more coconut milk.  

The Ingredients
• 1 kg of beef (daging lembu) sliced thinly (watch the video on how to cut the beef). Mix with salt. We've also added a bit of cows lung (paru) and spleen (limpa).
• 10 to 13 shallots (bawang kecil).
• 4 to 5 garlic (bawang putih).
• 2 inches of ginger (halia).
• 6 to 8 small chilies (cili padi).
• 2 sticks of lemon grass (serai).
• 2 tablespoons of dried chili paste (cili boh).
• 2 inches of galangal (lengkuas).
• 2 kg of  thick coconut milk (santan pekat)
• Salt
• 3 tablespoon of kerisik (grated, toasted and grounded coconut) prepared earlier.

The Method
• Blend the shallots, garlic, ginger, small chillies, lemon grass, dried chili paste and galangal till its fine.
• Marinade the beef (salt added to the beef at this point) with all the blended ingredients. Leave for at least 5 minutes, more if you're not in a hurry.
• Heat up your wok with oil. Once oil is hot, put in the beef and the marinade into wok.
• Add a bit of water and leave to boil. This is to tenderise the beef. Keep stirring so that the beef don't get burnt.
• Leave to boil while stirring it for 10 to 15 minutes. The liquid will get dry and the beef tender.
• When the gravy gets dry, add the thick coconut milk and mix well. Leave to boil while keep stirring.
• The coconut milk will get thicker. When that happens add kerisik into the rendang and mix well. Leave for it to dry. At this point, the aroma is just yummy.
• When its dry enough, turn the flame off. If you prefer it very dry, keep a low flame on and let it dry. We like it with a bit of gravy.
• When it cools down, its ready to be served. You can eat it with lemang. Even the thought makes me salivate. Yum!!

Here is the video. This was done in a bit of a rush... well when i say rush, it really means I didn't really spend too much time on it. Yikes! So here goes...

So... masak lah dengan kasih sayang. Memang lagi sedap. Enjoy!


  1. Kalau santan dalam tin camne nak kira 1kg daging 2kg santan?
    Patutlah mine tak sama dgn mum nye, I put kerisik dulu dah kering baru santan.
    Btw, chef nye kuku lawar berinai...
    pastu boleh pakai lah lipstick skit, he he he??

  2. Mum says to use 2 tins of santan but dilute one tin with water for the tenderising process.

  3. Will definitely try the rendang. Daun kunyit and daun limau purut tak pakai kah. BTW ever heard of rendang maman? Pernah makan tapi tak reti buat. It originates from Negeri.