Rendang Daging is a stewed beef dish typically made during Ramadan or during the Eid festive season. It’s usually eaten alongside some lemang and nasi impit. It’s become a must now to have rendang at every Hari Raya open house, because it’s become such a tradition for us! You can opt to switch out the beef for chicken or a meat of your choice, and it will be just as good! Try out this yummy recipe for yourself and let us know what you think.
Click here for the Best Lemang in town!
- Prep Time: 10 Minutes
- Cook Time: 2 Hours
- Total Time: 2 Hours
- Yield: 6-8
- Category: Comfort
- Method: Intermidiate
- Cuisine: Malay
2 kg beef, sliced thinly (Or any meat of your choice)
4 Cups of Thick Coconut Milk
250g of Grated Coconut to make Kerisik
3 Turmeric leaves, slice finely
3 Kaffir lime leaves, slice finely
Salt to taste
30 Dried chilies, soaked in hot water and discard seeds
4 Cloves of Garlic
5 cm Ginger
4 Stalks of Lemongrass
2cm Turmeric Root
Salt and sugar to taste
1) To make the kerisik, toast the grated coconut in a dry pan over low heat. Stir constantly until the coconut becomes golden brown and set aside.
2) Blend the spice ingredients until fine. Put the beef, spice blend, and coconut milk in a pot and stir over medium heat and bring to a boil.
3) Reduce heat and cook until the gravy thickens. Add kerisik, tumeric leaves, kaffir lime leaves, salt and sugar to taste. Cook until the meat becomes tender and the gravy is thick, for about 2-3 hours over low heat. Make sure to stir it every once in awhile to avoid the bottom getting burned.
4) Once done, slice up some kunyit leaves very thinly and mix it in together with the rendang.
5) Serve with a side of lemang or nasi impit.
The trick to making sure your beef gets super soft and tender is to cook the rendang over low heat for a long time.
Keywords: Rendang Daging