While originally an Indonesian dish, most Australians are familiar with a Malaysian style Rending, which has a drier sauce. Usually this dish takes hours (or even days) to prepare and has a lot more oil and sugar. This recipe captures the essence and taste of an authentic Rending while using less of these ingredients.
ALToA: Beef Rendang
Prep time
Cook time
Total time
Author: skinnymixer's
Recipe type: Curry
Cuisine: Asian
Serves: 6
Ingredients
- brown onion
- fresh garlic
- fresh ginger
- bird's eye chillies
- dessicated coconut
- fresh lemongrass
- cloves
- green cardamom pods
- tamarind paste
- coconut sugar
- coriander powder
- cumin powder
- turmeric powder
- coconut cream
- kaffir lime leaves
- gravy beef
- toasted coconut to serve
Instructions
- This recipe is exclusively in 'A Little Taste of Asia'. Buy Now.
Notes
In the book there is also a Chicken variation.
Nutrition Information
Calories: 464 Fat: 33.2g Saturated fat: 16.4g Carbohydrates: 8.4g Sugar: 6.4g Sodium: 712mg Protein: 31.8g
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It’s rendang, not rending!
This is our favourite Skinnymixers recipe (which is a big call!). While the cooking takes a while, the recipe is so simple and delicious!
Made this in the slow cooker (see the slow cooker hints for alterations). So good and my house smelt amazing all day.
Absolutely delicious!!! I used chuck steak and it was so tender.
This is my new favourite, after the last skinnymixers dish I cooked. Each time they are better and better. I love the ease and basic ingredients. The cut of meat is cheap but was lovely and tender at the end. Will become a regular here.
Oh yum! simple delicious, and the meat was surprisingly tender. This will be a fave in our house!
Made this last night. It was so delicious and easy to make (but you will need some time- well worth it though). And like all curries, it was beautiful the next day. Highly recommend.
Is the beef really tender? I always thought gravy beef needs to cook a long time to be tender. I dont cook gravy beef all that often so i’m really curious. i just bought the book today so checking so i can cook tomorrow
For me it was.
Absolutely delicious flavours. My favourite curry made in the tm yet!
Hi,
Can anyone tell me that if you substitute chicken for this, how long do you cook it for? In the recipe it says to cook for 1hr (with the beef) then add the chicken after that step with the butterfly
Hi Julianne,
Yep, so at step three you would add all remaining ingredients (excluding beef) and then after step four add butterfly and cubed chicken breast.
You still need to cook the paste and other ingredients for that amount of time, but the chicken only needs 10 mins or so depending on your cube size.
Does that make sense?
I’m guessing you may have already had a go by now!
Amazing!!!! High up there with my favourite meals ever
Incredible recipe, my family and I love it! My children’s father is of Malay/Indo background and when I first cooked Nik’s version of rendang and gave it to my kids, their response was “it is just like nenek’s” (their malay grandmother). This is so authentic, I can’t believe I can now make this on my own from scratch and to taste like their grandmother’s cooking. Thanks Nik x
When I was younger we use to have family dinners at this little restaurant for all birthdays and celebrations. My fave dish was the Rendang. It was amazing and until now I have ever been able to replicate it! I would eat it cucumber & pineapple chunks, raita and poppadums. Every time I make this dish it takes me back! Another winning dish from Nik @ Skinnymixers!
This is my families favourite SM Curry…. it is amazeballs! Simple, tasty and child friendly (leave out chilli)
I also steam some veggies in the Varoma last 20 mins of cooking,
Thanks Nik for bring flavour back into my kitchen xxxxxx