Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Beef Rendang
The king of Malaysian curries — beef slow-cooked in coconut milk and spices until completely dry and intensely flavoured.
Ingredients
Instructions
Combine beef, coconut milk, coconut cream, lemongrass, kaffir lime, galangal and spice paste in a wide pot.
Bring to boil, reduce to a steady simmer uncovered.
Stir occasionally as liquid reduces — this takes 1.5-2 hours.
When liquid is nearly gone add tamarind and palm sugar.
Continue cooking on low heat, stirring constantly — coconut oil will separate.
Fry beef in its own coconut oil until deep brown.
Add ground coconut, stir until completely dry and dark. Serve with steamed rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
