Rendang Daging, a Malaysian culinary treasure, is a rich, slow-cooked beef curry hailing from the Minangkabau region of West Sumatra, widely embraced in Malaysia. This iconic dish features tender beef simmered in a fragrant coconut milk-based sauce, infused with a complex blend of spices, lemongrass, and galangal. Known for its deep, caramelized flavors and dry, aromatic texture, Rendang Daging is a festive favorite, perfect for celebrations or a comforting family meal. This detailed recipe guides you through crafting this Malaysian masterpiece at home.
Ingredients
For the Spice Paste
- 10 dried red chilies, soaked in hot water for 20 minutes, deseeded
- 5 fresh red chilies, deseeded
- 8 shallots, peeled
- 4 cloves garlic
- 1-inch piece fresh ginger, peeled
- 1-inch piece galangal, peeled
- 2 stalks lemongrass (white part only), finely sliced
- 1 tsp turmeric powder (or 1-inch fresh turmeric)
- 1 tbsp coriander seeds, toasted and ground
For the Rendang
- 2 lbs (900g) beef chuck or brisket, cut into 2-inch cubes
- 2 cups (500ml) coconut milk (preferably full-fat)
- 1 cup (250ml) water
- 2 tbsp kerisik (toasted grated coconut, finely ground)
- 2 turmeric leaves, finely sliced (optional, substitute with 1 bay leaf)
- 2 kaffir lime leaves, torn
- 1 stalk lemongrass, bruised
- 1-inch piece cinnamon stick
- 3 star anise
- 4 cloves
- 1 tbsp tamarind paste, mixed with 2 tbsp water
- 1 tbsp palm sugar (or brown sugar)
- 1 tsp salt (adjust to taste)
- 2 tbsp vegetable oil
For Garnish
- Fresh cilantro, chopped
- Fried shallots (optional)
Equipment Needed
- Blender or food processor (for spice paste)
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Mortar and pestle (optional, for grinding spices)
- Cutting board and sharp knife
- Measuring cups and spoons
Step-by-Step Instructions
Step 1: Prepare the Spice Paste
Drain the soaked dried chilies and place them in a blender with fresh chilies, shallots, garlic, ginger, galangal, lemongrass, turmeric, and ground coriander seeds. Add 2-3 tablespoons of water to help blend into a smooth paste. The paste should be fragrant and vibrant, forming the flavor backbone of the rendang. Set aside.
Step 2: Toast the Kerisik
(If Making Your Own)If you can’t find pre-made kerisik, toast 1/2 cup of grated fresh coconut in a dry skillet over medium heat. Stir constantly for 5-7 minutes until golden brown. Transfer to a mortar and pestle or blender and grind into a fine, oily paste. Set aside. This adds a nutty depth to the rendang.
Step 3: Brown the Beef
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, searing for 2-3 minutes per side until browned. This locks in flavor and enhances the dish’s richness. Remove the beef and set aside, keeping the oil in the pot.
Step 4: Cook the Spice Paste
In the same pot, add the spice paste and cook over medium heat for 5-7 minutes, stirring frequently, until the oil separates and the paste darkens slightly. This step intensifies the aromatics. Add the cinnamon stick, star anise, cloves, bruised lemongrass, kaffir lime leaves, and turmeric leaves (if using) to the paste. Stir for 1 minute to release their flavors.
Step 5: Simmer the Rendang
Return the browned beef to the pot, stirring to coat it with the spice paste. Pour in the coconut milk and water, then add the tamarind paste, palm sugar, and salt. Stir well and bring to a gentle boil. Reduce the heat to low, cover partially, and simmer for 2.5-3 hours, stirring occasionally to prevent sticking. The sauce will reduce, and the beef will become tender.
Step 6: Thicken and Caramelize
As the liquid reduces, the rendang will darken and thicken. Add the kerisik and stir well. Continue cooking uncovered for 30-45 minutes, stirring frequently, until the sauce is almost dry, coating the beef in a thick, glossy paste. The beef should be tender and infused with deep, caramelized flavors. Taste and adjust seasoning with salt or sugar if needed.
Step 7: Serve and Garnish
Remove the whole spices (cinnamon, star anise, cloves, lemongrass) if desired. Transfer the rendang to a serving dish and garnish with fresh cilantro and fried shallots for extra crunch. Serve hot with steamed rice, roti, or nasi lemak to soak up the rich sauce.Tips for Success
- Beef Choice: Chuck or brisket works best for slow cooking, but short ribs can add extra richness. Avoid lean cuts like sirloin, which dry out.
- Low and Slow: Patience is key. Low heat ensures the beef tenderizes and the flavors meld without burning the coconut milk.
- Spice Adjustments: Reduce chilies for a milder rendang or add more for extra heat. Fresh turmeric enhances authenticity if available.
- Make Ahead: Rendang tastes better the next day as flavors deepen. Store in the fridge for up to 3 days or freeze for a month.
Nutrition Information (Per Serving, Approx. 1 Cup)
- Calories: 450 kcal
- Protein: 28g
- Fat: 35g (20g saturated)
- Carbohydrates: 10g
- Fiber: 2g
- Sodium: 650mg
- Key Nutrients: High in protein from beef, healthy fats from coconut milk, and antioxidants from spices like turmeric and ginger.
Note: Nutritional values are estimates and vary based on exact ingredients and portion sizes.Prep and Cook Time
- Prep Time: 30 minutes
- Cook Time: 3.5-4 hours
- Total Time: ~4-4.5 hours
- Servings: 6
Why You’ll Love This Recipe
Rendang Daging is a labor of love that rewards you with melt-in-your-mouth beef and a symphony of bold, aromatic flavors. Its slow-cooked depth makes it a showstopper for gatherings, yet it’s comforting enough for a cozy family dinner. The dish’s versatility—pairing beautifully with rice, flatbreads, or even as a standalone treat—makes it a must-try for anyone exploring Malaysian cuisine. Plus, it’s a fantastic make-ahead dish that only gets better with time.Celebrate Malaysia’s Culinary HeritageCrafting Rendang Daging at home is a journey into Malaysia’s rich food culture, where spices and patience create something truly magical. This recipe captures the soul of the dish, balancing fiery, tangy, and creamy notes with tender beef. Whether you’re cooking for a festive occasion or craving a taste of Malaysia, this rendang will transport you to the heart of Southeast Asia. So, grab your spices, embrace the slow simmer, and savor the unforgettable flavors of this Malaysian classic!
