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.
Spices used in this recipe
Curry leaves (also known as kadi patta) are the predominant flavour and aroma in Madras curry, as well as other popular Indian and Sri Lankan dishes. They have a delicate spicy citrus flavour and are incredibly aromatic.$3.45
Curry Malaysian Rendang – Med
Rendang first originated in Indonesia, but now is a popular dish in other nearby South East Asian countries such as Malaysia, Singapore and the Philippines. The mild flavour of this curry make it suitable for all the family. The versatile nature of this spice blend lends itself to using with many other meat and vegetarian dishes.$3.45
Kaffir Lime Powder
Kaffir lime leaves are similar to bay leaves, but with a shiny green colour and a strong lime flavour and pungent aroma. They are a key ingredient in Thai and other Asian cuisines.$3.45
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.