Beef Rendang is arguably the most popular beef dish in Indonesia, Malaysia, and Singapore. It is a stew (not a soup) that is made by simmering beef cutlets in a variety of spices from Indonesia and coconut milk. The result is tender beef chunks with mouth-watering sauce that you eat with steamed rice, morsel by morsel. Some people make a large batch and re-simmer the stew everyday, making the beef chunks more tender and the spices more infused into the meat.
If you are too busy to prepare beef rendang from scratch, we recommend the following instant spice packs from:
--- If you are brave enough to make it from scratch, try below.
1 tbsp. vegetable oil
2 Cloves garlic
1 tsp. Tumeric
1/2 tsp. Ginger
3 Lemon grass leaves
1 lb Top round or lean beef, Sliced thinly
1 tsp. Salt
1 1/2 cup Coconut milk
1 Indian bay leaf
1. Heat oil in pan and add garlic, turmeric, ginger and lemon grass. Saute lightly.
2. Then add meat and crushed chillies. Saute 3 minutes, stirring frequently. Add salt and chillies and mix well.
3. Pour coconut milk over meat and add salam leaf. Cover and cook over low heat until almost dry.
4. Serve with rice or ketupat.