Beef Rendang


Adapted from Rasa Malaysia

(We doubled the Portion)


  • 1 1/2 pounds Beef Short Ribs, Cubed (I kept the bones as well)
  • 6 slices of beef ribs, (lengthways with the bone), cut into 3 pieces each
  • 10 tbsp cooking oil (or just a lot)
  • 4 cinnamon stick (2 inch long)
  • 6 star anise
  • 6-8 green cardamon Pods
  • 2 lemongrass, pounded
  • 2 cup coconut milk
  • 2 cup water
  • 4 1/2 tsp tamarind paste
  • 12 kaffir lime leaves, thinly sliced
  • 12 tbsp dessicated coconut, toasted
  • 3 tbsp palm sugar
  • Thai Fish sauce/Chinese Fish Sauce/ Red Fish Boat

Spice Paste:

  • 10 shallots, peeled and cut in half
  • 2 inch galangal
  • 2 inch ginger
  • 6 dried chilli, soaked in warm water
  • 3 small green chillis
  • 10 cloves garlic
  • 6 lemongrass, white part only

How to Make:

  1. Add all the ingredients for the spice paste into the food processor. Blitz until finely chopped, adding a little water to help the spices blend and mix.
  2. Heat a large wok with oil. Add in the spice paste, cardamon pods, star anise, cinnamon sticks and stir fry until aromatic.
  3. Add in the beef and the lemongrass for 1 minute.
  4. Next pour in the coconut milk, water and tamarind.
  5. Allow to simmer on medium heat until the meat is almost cooked. (5 minutes)
  6. Add in the dessicated coconut, sugar and kaffir lime leaves. Cover and allow to cook for 1 1/2 hours, until most of the liquid has evaporated/reduced.
  7. Season with fish sauce. Serve immediately.


Zoe  &  Mia

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