Rendang Daging Sarawak (sarawakian Beef Rendang)
Rendang Daging Sarawak, or Sarawakian Beef Rendang, is a traditional dish from the Malaysian state of Sarawak. This rich and flavorful beef stew is slow-cooked with a blend of aromatic spices, resulting in a tender and fragrant dish that is perfect for special occasions or family gatherings.
Ingredients
- 1 kg beef, cut into cubes
- 4 shallots, finely chopped
- 5 cloves garlic, minced
- 3 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 400ml coconut milk
- 1 tbsp tamarind paste
- 2 tbsp palm sugar
- Salt to taste
Instructions
- In a large pot, combine the beef, shallots, garlic, lemongrass, and kaffir lime leaves.
- Pour in the coconut milk and add the tamarind paste, palm sugar, and salt.
- Cook over low heat for 3 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- Remove the lemongrass stalks and kaffir lime leaves before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 3 hours
- Total time:
- 3 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 10g
- Fat
- 25g
Supplies
Large pot Stirring spoon
Tools
Knife Cutting board
Serving suggestions
Rendang Daging Sarawak is traditionally served with steamed rice or lemang (glutinous rice cooked in bamboo). It pairs well with a side of pickles or sambal for an extra kick of flavor.
Tips & tricks
For the best results, allow the beef to marinate in the spice mixture for at least 1 hour before cooking to enhance the flavors.
Cost
$20