Authentic Malaysian Beef Rendang Recipe

Authentic Malaysian Beef Rendang Recipe – A Flavorful Delight

Beef Rendang is one of Malaysia's most famous and beloved dishes. This rich and aromatic slow-cooked beef curry is made with a blend of fragrant spices, coconut milk, and toasted coconut, creating a deep and complex flavor. While modern versions often use premade spice mixes, nothing beats the taste of an authentic homemade Rendang.

This traditional recipe captures the true essence of Malaysian cuisine, passed down through generations. If you’re looking for a dish that’s bursting with flavor and has a melt-in-your-mouth texture, this Beef Rendang is a must-try!

Why You’ll Love This Recipe

Authentic Malaysian Taste – A truly traditional version, made from scratch.

Rich & Flavorful – Slow-cooked to perfection, allowing the spices to infuse deeply.

Perfect for Special Occasions – A dish that impresses family and guests alike.

Beef Rendang Recipe

Servings: 2 People

Prep Time: 30 Minutes

Cooking Time: 1 Hour

Ingredients

Main Ingredients

650g Beef (cut into chunks)

400ml Coconut milk

50ml Water

1 Cinnamon stick

3 Star anise

3 Cloves

2 Lime leaves

2 Dried garcinia slices (optional)

50g Palm sugar

Salt (to taste)

Toasted Coconut (Kerisik)

3 tbsp Desiccated coconut

Spice Paste (Renpah Paste)

15 Dried chilies (soaked and deseeded)

5 Fresh chilies

1 Large Lemongrass stalk (white part only)

8g Turmeric

8g Galangal

8g Ginger

6 Garlic cloves

3 Candlenuts (or substitute with macadamia nuts)

1 Cup Red onion (chopped)

Ground Spices

1 tsp Fennel seeds

1 tsp Cumin seeds

1 tsp Coriander seeds

1 tsp Black pepper

Instructions

Step 1: Prepare the Spice Paste (Renpah Paste)

1. Blend all the spice paste ingredients into a smooth paste using a food processor. Add a little water if needed to help with blending.

Step 2: Toast the Coconut (Kerisik)

1. Heat a dry pan over medium heat and add the desiccated coconut.

2. Stir continuously until golden brown and aromatic.

3. Set aside to cool.

Step 3: Cook the Beef Rendang

1. Heat oil in a large pan over medium heat.

2. Add the blended spice paste and cook for about 5–10 minutes until fragrant and the oil separates.

3. Add cinnamon, star anise, cloves, and lime leaves. Stir well.

4. Add the beef chunks and cook until they are browned on all sides.

5. Pour in the coconut milk and water. Stir to combine.

6. Add dried garcinia (if using), palm sugar, and salt. Mix well.

7. Reduce the heat to low and let it simmer for about 1 hour, stirring occasionally, until the beef becomes tender and the sauce thickens.

8. Add the toasted coconut (kerisik) and stir well to enhance the richness of the dish.

9. Continue simmering until the sauce is thick and coats the beef beautifully.

Step 4: Serve & Enjoy

Serve the Beef Rendang hot with steamed rice.

Garnish with additional lime leaves for extra aroma.

Tips for the Best Beef Rendang

Use a good cut of beef: Beef with some fat, like chuck or short ribs, works best for tender and flavorful Rendang.

Slow-cooking is key: The longer it simmers, the richer and more intense the flavor.

Don’t skip the toasted coconut (kerisik): It adds depth and enhances the dish’s signature taste.

Adjust the spice level: Add or reduce chilies according to your preference.

Final Thoughts

Beef Rendang is a dish that requires patience, but the result is well worth the effort. Its rich, deep flavors make it one of the best Malaysian dishes to try at home. Once you take a bite, you’ll understand why it’s loved worldwide!

Give this recipe a try and experience the authentic taste of Malaysian Beef Rendang in your own kitchen. Happy cooking!

Beef Rendang Recipe with Ingredient Alternatives for the USA

Beef Rendang is a rich and aromatic Malaysian dish that’s well-loved for its deep flavors and tender beef. If you’re in the USA and having trouble finding some traditional ingredients, don’t worry! Below, we’ve listed alternatives that work just as well without compromising the authentic taste.

Beef Rendang Recipe

Servings: 2 People

Prep Time: 30 Minutes

Cooking Time: 1 Hour

Ingredients & USA Alternatives

Main Ingredients

650g Beef (cut into chunks) – Use beef chuck, short ribs, or brisket for best results.

400ml Coconut milk – Use canned coconut milk (full fat, unsweetened).

50ml Water

1 Cinnamon stick

3 Star anise

3 Cloves

2 Lime leaves – Use 1 tsp lime zest or 2 dried kaffir lime leaves (found in Asian stores or online).

2 Dried garcinia slices (Asam Gelugur) – Substitute with 1 tbsp tamarind paste or lemon juice.

50g Palm sugar – Use brown sugar or coconut sugar.

Salt (to taste)

Toasted Coconut (Kerisik)

3 tbsp Desiccated coconut – Can be found in baking aisles or substitute with unsweetened shredded coconut.

Spice Paste (Renpah Paste)

15 Dried chilies (soaked & deseeded) – Use Mexican guajillo chilies or Thai dried chilies.

5 Fresh chilies – Use Fresno chilies or red jalapeños.

1 Large Lemongrass stalk (white part only) – Use lemongrass paste (found in tubes in grocery stores).

8g Turmeric – Use ½ tsp ground turmeric if fresh is unavailable.

8g Galangal – Use extra ginger (8g) or frozen galangal (found in Asian stores).

8g Ginger

6 Garlic cloves

3 Candlenuts – Use macadamia nuts or cashews.

1 Cup Red onion (chopped) – Use shallots for a more authentic taste.

Ground Spices

1 tsp Fennel seeds

1 tsp Cumin seeds

1 tsp Coriander seeds

1 tsp Black pepper

Instructions

Step 1: Prepare the Spice Paste

1. Blend all the spice paste ingredients into a smooth paste using a food processor. Add a little water if needed.

Step 2: Toast the Coconut (Kerisik)

1. Heat a dry pan over medium heat and add the desiccated coconut.

2. Stir continuously until golden brown and aromatic. Set aside to cool.

Step 3: Cook the Beef Rendang

1. Heat oil in a large pan over medium heat.

2. Add the blended spice paste and cook for about 5–10 minutes until fragrant and the oil separates.

3. Add cinnamon, star anise, cloves, and lime leaves. Stir well.

4. Add the beef chunks and cook until they are browned on all sides.

5. Pour in the coconut milk and water. Stir to combine.

6. Add dried garcinia (or tamarind paste), palm sugar (or brown sugar), and salt. Mix well.

7. Reduce the heat to low and let it simmer for about 1 hour, stirring occasionally, until the beef becomes tender and the sauce thickens.

8. Add the toasted coconut (kerisik) and stir well to enhance the richness of the dish.

9. Continue simmering until the sauce is thick and coats the beef beautifully.

Step 4: Serve & Enjoy

Serve hot with steamed jasmine rice or coconut rice.

Garnish with additional lime leaves for extra aroma.

Final Thoughts

Finding authentic Malaysian ingredients in the USA can be challenging, but these substitutes make it easy to recreate this delicious dish without sacrificing its rich flavors. Give it a try and enjoy a taste of Malaysia in your own kitchen!