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@Home Chef's Australia Winner Larraine from Mandurah's Rendang Daging (Beef Rendang)


1.5kg chuck, blade or round steak

2 medium onions, roughly chopped

6 cloves garlic

6 fresh red chillies, seeded

2 cups thick coconut milk

1 1/2 tsp salt

1 tsp ground turneric

3 tsp chilli powder (optional)

2 tsp ground coriander

6 curry leaves

1 stem fresh lemon grass or 3 strips thinly peeled lemon rind

1/2 cup tamarind liquid

2 tsp sugar


Cut beef into strips about 2.5cm wide and 5cm long.

Put onion, garlic, ginger and chillies in blender container with half cup of coconut milk. Cover and blend until smooth. Pour into a large saucepan and wash out blender with remaining coconut milk. Add to saucepan with all remaining ingredients except tamarind liquid and sugar. Mix well, add meat and bring quickly to the boil.

Reduce heat to moderate, add tamarind liquid and cook uncovered until gravy is thick, stirring occasionally. Turn heat to low and continue cooking until gravy is almost dry, stirring frequently to ensure mixture does not stick to pan. At end of cooking time (approx 2 1/2 hrs), when oil separates from the gravy, add sugar and stir constantly. Allow meat to fry in oily gravy until it is dark brown.

Serve with white rice, one or two vegetable dishes, sambal and prawn crisps.

Last modified on Saturday, 07 December 2013 20:31

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