Malaysian beef rendang

Malaysian beef rendang


60 people made this

About this recipe: This dish has a unique flavour, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.

Trevor Hobson

Serves: 6 

  • 180g desiccated coconut
  • 175g shallots
  • 3 cloves garlic
  • 15 dried red chillies
  • 5 slices fresh root ginger
  • 5 lemon grass sticks, chopped
  • 2 teaspoons coriander seeds
  • 2 teaspoons fennel seeds
  • 2 teaspoons cumin seeds
  • 1 pinch nutmeg
  • 1 tablespoon vegetable oil
  • 575g diced beef stewing steak
  • 1 1/2 tablespoons caster sugar
  • 5 whole cloves
  • 1 cinnamon stick
  • 1 (400ml) tin coconut milk
  • 200ml water
  • salt to taste

Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

  1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
  2. Using a blender or a food processor, blend the shallots, garlic, chillies, ginger and lemon grass to a thick paste.
  3. Grind the coriander, fennel, cumin and nutmeg.
  4. Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
  5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk and water. Bring to the boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

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Reviews (3)


I made this in a slow cooker by reducing the amount of dessicated coconut to 50g, and only adding 100 ml of water, cooked it for about 8 hours . Very pleased with the outcome. - 07 Nov 2012


Ok so I've made this twice in one week because I burned the first batch slightly in the pressure cooker. But it still tasted good. So I made it again. This time I added 4/5 garlic, 6 lemongrass stalks, 250grams of shallots and I shook at the seeds out the dry chillies. I also reduced the amount of desiccated coconut because my partner didn't like the texture. So I browned it then crushed it all, just like I did with the other ingredients and added them all together. I also got a small tin of coconut milk, so there was about 550ml instead of 400ml!!! I followed the cooking instructions as said and cooked it all in a non stick pot after I had browned the meat in a frying pan. I think if you do this it will be the bomb!!! It certainly was for us!!! - 01 Jun 2016


I was really looking forward to making this dish but after spending a fortune on all the ingredients I was so disappointed. The main taste was coconut, a bit to much in my opinion. No one ate this in the end and it ended up in the bin. Won't be making this again. - 23 Jan 2012

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