Malaysian Beef Rendang Curry

PREP TIME

20 minutes

COOK TIME

90 minutes

SERVES

4-6 people

Ingredients

84g The Spice People’s Curry Malaysian Rendang spice mix
3kg beef casserole meat, diced
15 The Spice People’s Curry Leaves
3 tsp The Spice People’s kaffir lime powder
3 onion, diced
6 cloves garlic, minced
6 tsp ketcap manis (sweet soy sauce)
6 tbsp white wine vinegar
3 tsp brown sugar
6 tsp fresh ginger grated or 1tsp The Spice People’s ginger ground
3 cup water
1 1/2 cup coconut cream/milk – optional

The love this recipe

Malaysian beef rending is a spiced meat curry enriched with kaffir lime, curry leaves, and ketcap manis (sweet soy sauce).

The ketcap manis helps to caramelise the flavours and gives a sweet aftertaste which is balanced by the zestiness of the kaffir lime. The dish forms part of the exciting Malaysian street food and is characterised by a drier texture, which helps as the curry is served wrapped in leaf parcels by street vendors. We have added coconut milk to the original curry to give it a more silky smooth texture and a milder heat rating.

Directions

Heat oil or ghee in a saucepan. Add garlic, onion, ginger and sauté 5 min. Mix vinegar with Malaysian rending spice mix and add to onions together with kaffir lime and curry leaves Sauté a further 5 min.
note: You can use fresh curry leaves and kaffir lime leaves, or if not available you can substitute 2 bay leaves.
Add diced beef, brown well on high heat to caramelize the flavours. Add ketcap manis and enough of the water to create a thick sauce texture. Simmer 1 .5 hours.
Add coconut milk or cream for a milder sweeter curry. Serve with rice and Asian greens.
Remove kaffir lime leaves before serving.