I’ve always dreaded making rendang because of all the work that goes into preparing the spices for this dish. Until I discovered this short cut.
This is easy to prepare and really yummy with rice.
For best flavours, prepare this the night before and chill. Reheat just before serving. The flavours would have amalgamated and would be intense by the time it’s served.
1 kg beef cubes (for stewing)
2 large onions
1.5 tablespoons plain flour
1 tablespoon minced garlic
1 tablespoon minced ginger
3 tablespoons cooking oil
1 packet A1 curry paste (or your favourite brand)
1 tablespoon ground turmeric
2 tablespoons ground cumin
2 tablespoons dried lemongrass
1 tablespoon oyster sauce
2 tablespoons dark soy sauce
4 tablespoons Shaoxing Huatiao wine
1 tablespoon sugar
1 tablespoon balsamic vinegar
2 cans (800ml) coconut milk
Clean and dry 1 kg of beef cubes. I like to buy those that are already pre-cut and packed, and ready to cook.
Sprinkle 1.5 tablespoons of plain flour on the beef and mix thoroughly.
The beef should be very dry and evenly coated with flour by now.
Cut 2 large onions into chunks that are of the same size as the beef cubes.
Add 3 tablespoons of cooking oil to a deep pot.
Divide the beef into 2 batches. Brown the beef one batch at a time. Do not brown all at once. If the pot is overcrowded, the beef would release too much moisture and it would stew instead of brown.
Once the beef cubes are browned, remove them from the pot and set aside. Repeat for the 2nd batch of beef.
Some people make their own spice paste for beef rendang. I’ve discovered that I can use A1 curry paste to get pretty good results.
Add the curry paste to the now dry and hot pot. Stir fry for a minute till the spices are fragrant.
Add the onions and mix well.
Add 1 tablespoon each of minced garlic and minced ginger.
Generously drizzle about 4 tablespoons of Shaoxing Huatiao wine to deglaze the pot. The curry paste-onion mixture will sizzle.
Add 1 tablespoon of ground turmeric.
Add 2 tablespoons of ground cumin.
Add 2 tablespoons of dried lemongrass.
Mix well to combine.
Then add the beef (liquids and all) back into the pot and stir well.
Add 1 tablespoon of oyster sauce.
Add 2 tablespoons of dark soy sauce.
Add 1 tablespoon of sugar.
Add 1 tablespoon of balsamic vinegar.
Add 2 cans (800ml) of coconut milk.
Stir well to combine. Turn heat to medium and cover pot loosely or with a wire mesh.
Simmer for 1 hour 15 mins till beef is tender and the sauce thickens and practically dries up. I like my rendang with a little sauce so I don’t cook it till it’s dry.
When it’s done, serve immediately or leave overnight in the fridge and reheat to serve the next day.
The printable version of this recipe is here –
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