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.

Ketupat With Beef Rendang

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

  1. Prepare the ketupat by wrapping the glutinous rice in coconut leaves and boiling them until cooked.
  2. 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.
  3. In a food processor, blend the shallots, garlic, red chilies, galangal, and ginger into a paste.
  4. 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.
  5. 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.
  6. 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