MALAY BEEF
RENDANG CURRY
The most popular version
4
10 Min
90 min
Slow Cook
Stove Top
WHAT YOU NEED
How to Make
Sauté onion, 5 min. Add spice, sauté 1 min.
Add beef and sauté until browned, 5 min.
Mix vinegar, sugar and kecap manis with coconut milk and add to dish. Cover and simmer 60 min.
HOW TO SERVE
Serve with steamed rice, cucumber and peanut salad*.
HINTS & TIPS
SIDES & CONDIMENTS
Cucumber and peanut salad:
100 g cucumber sliced
1 tsp light soy sauce
1 tsp lemon juice
1 tsp sugar
2 tbsp crushed peanuts
fresh chilli sliced – optional
Mix all ingredients together in a bowl.
SWAPS & ALTERNATIVES*
VEGGIE COMBO
Omit salad and serve with steamed broccoli.
Reduce meat: 250 g beef + 200 g cooked chickpeas.
ALTERNATIVE
Replace beef with lamb or goat.
Kecap manis = sweet soy sauce
LIKE THIS RECIPE? SHARE IT ON…
THE CHOICE
IS YOURS!
WE DESIGNED MORE RECIPES FOR YOU. SELECT YOUR FAVORITE VERSION OF THIS ICONIC DISH!
Origins
According to ancient archives, the origins of this world-renowned dish can be traced back to the Minangkabau community of Padang in West Sumatra and were created, according to ancient archives, as early as 1000-1200AD when Indian traders would bring spices across the Bay of Bengal. The Minang people then began migrating to the Malaysian Peninsula to trade, bringing this spice-rich curry with them.
Join the Spice People for 10% off* your first order!
Be the first to hear about our exclusive promotions, new product releases, recipes and more.
