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Malaysian Curry : Beef Rendang

Ingredients A

  • 500g grated coconut
  • 600g beef, cut into pieces
  • 2 stalks lemon grass, crushed
  • Sugar to taste
  • Salt to taste

Ingredients B (Paste)

  • 4-5 tablespoons chili paste
  • 10 shallot
  • 4 cloves garlic
  • 4 slices ginger, peeled and sliced
  • 4 slices turmeric, peeled and sliced
  • 2 slices galangal, peeled and sliced
  • 1 tablespoon coriander powder
  • ½ teaspoon cumin powder


  • Some salt and pepper

Method for Cooking Beef Rendang :

  1. Squeeze grated coconut with 500ml of water to extract coconut milk.
  2. Marinate beef with salt and pepper for 30 minutes.
  3. To make Paste : Place Ingredients B into a blender and blend until a paste is formed.
  4. Heat wok with some oil, pour in ground paste and stir-fry for 2-3 minutes using medium heat. Add coconut milk and stir well. switch to low heat and stir continuously until to a boil.
  5. Add beef and stir well. simmer for 10 minutes using low heat.
  6. Add lemon grass, sugar and salt. Mixed well. simmer for 1-1.5 hours and stir occasionally until the beef is tender and the gravy is thickened. Remove from heat and discard the lemon grass. Serve.

Malaysian Curry

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Last Updated: 24/07/2011