Table for TwoBeef Rendang
Beef slow-cooked in coconut milk and spices until the sauce caramelizes into a rich, dark coating.
⏱ 120 min📶 Hard👫 Serves 2☪ Muslim-friendly
Ingredients (for 2)
- Beef chuck, cubed, 600 g
- Coconut milk, 400 ml
- Shallots, 6
- Garlic, 4 cloves
- Ginger & galangal, 3 cm each
- Dried chilies, 8 (soaked)
- Lemongrass, 2 stalks
- Kaffir lime leaves, 4
- Toasted grated coconut (kerisik), 3 tbsp
- Tamarind & palm sugar, 1 tbsp each
Steps
- Blend shallots, garlic, ginger, galangal and chilies into a smooth paste.
- Fry the paste until fragrant, add bruised lemongrass and lime leaves, then the beef.
- Pour in coconut milk and simmer uncovered for about 1.5 hours, stirring more often as it thickens.
- Stir in kerisik, tamarind and palm sugar and keep cooking until the sauce clings darkly to the beef.
Cook it together: A slow Sunday project — take turns stirring, and taste together as the sauce darkens.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
Or roll a random country and let the dice pick tonight's dinner.
