Malay Beef Rendang
Recipe: #30614
October 10, 2018
Categories: Curries, Stewing Beef, Rice, White Rice, Malaysian Spices, Spicy, more
"From one of our national supermarkets free monthly magazine June 2018."
Ingredients
Nutritional
- Serving Size: 1 (559.4 g)
- Calories 1411.4
- Total Fat - 92.6 g
- Saturated Fat - 23.4 g
- Cholesterol - 230 mg
- Sodium - 276 mg
- Total Carbohydrate - 90.4 g
- Dietary Fiber - 10.8 g
- Sugars - 55.1 g
- Protein - 63.1 g
- Calcium - 385.9 mg
- Iron - 7.9 mg
- Vitamin C - 31.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a medium saucepan, and add rendang paste, spices and lime leaves and cook, stirring, over medium heat for 3 minutes or until fragrant.
Step 2
Add beef and stir to coat and then add coconut milk, tamarind puree and 1 teaspoon salt and stir well to combine.
Step 3
Bring to the boil, then reduce heat and simmer, stirring occasionally for 1 1/2 hours or until beef is tender and gravy is thick.
Step 4
Serve with steamed rice and kochumber salad.
Step 5
TIP - kochumber salad is a mixture of chopped tomato, cucmber, red onion and coriander mixed with lime juice or white vinegar and a little salt.
Tips
No special items needed.