Ketupat With Beef Rendang
Ketupat with Beef Rendang is a classic Malay dish that combines the fragrant flavors of coconut rice cakes (ketupat) with the rich and spicy beef rendang. This dish is a staple during festive occasions and is loved for its aromatic and hearty taste.
Ingredients
- 2 cups glutinous rice
- 4 cups coconut milk
- 1 kg beef, cut into cubes
- 1 cup grated coconut
- 1 lemongrass stalk, bruised
- 4 kaffir lime leaves
- 5 shallots, sliced
- 4 cloves garlic, minced
- 5 red chilies, sliced
- 1-inch galangal, sliced
- 1-inch ginger, sliced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon tamarind paste
- Salt to taste
Instructions
- Prepare the ketupat by wrapping the glutinous rice in coconut leaves and boiling them until cooked.
- In a separate pot, combine the beef, lemongrass, kaffir lime leaves, and grated coconut with water. Cook until the beef is tender and the liquid has reduced.
- In a food processor, blend the shallots, garlic, red chilies, galangal, and ginger into a paste.
- Heat some oil in a pan and sauté the spice paste until fragrant. Add the turmeric, coriander, and cumin powder, and cook for a few minutes.
- Add the cooked beef to the spice mixture and stir well. Pour in the coconut milk and tamarind paste. Simmer until the beef is coated in a thick, fragrant sauce.
- Serve the beef rendang with the ketupat and enjoy!
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 450 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 20g
Supplies
Pot Pan Food processor
Tools
Coconut leaves for wrapping ketupat
Serving suggestions
Serving suggestion: Enjoy the Ketupat with Beef Rendang alongside a refreshing cucumber and pineapple salad.
Tips & tricks
Tip: For a deeper flavor, you can marinate the beef in the rendang spices overnight before cooking.
Cost
$20