Malaysian Beef Rendang Curry

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malaysian beef rendang

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  caramalise 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 is 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

    Curry Leaves

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    Curry Leaves

    Product description

    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.

    SKU: B0040
    $3.45
  • curry malaysian rendang

    Curry Malaysian Rendang – Med

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    Curry Malaysian Rendang – Med

    Product description

    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.

    SKU: B00392
    $3.45
  • Kaffir Lime

    Kaffir Lime Powder

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    Kaffir Lime Powder

    Product description

    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.

     

    SKU: B0058
    $3.45

Method

  1. Heat oil or ghee in a sauce pan . 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

  2. Add diced beef, brown well on a high heat to caramelise the flavours. Add ketcap manis  and enough of the water to create a thick sauce texture. Simmer 1 .5 hours

  3. Add coconut milk or cream  for a milder sweeter curry. Serve with rice and Asian greens.
    Remove kaffir lime leaves before serving.

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