How to Cook Beef Rendang from My Malaysian Home State (Negeri Sembilan)

This is my stepmom’s recipe which is influenced by the beef rendang style of my home state of Negeri Sembilan, but with her own “Chinese” twist to it through the use of soya sauce.

Beef Rendang Recipe

INGREDIENTS:

• 500g beef, sliced
• 3 onions, peeled and quartered
• 6 dried chillies, boiled with water until soft
• 6 cloves garlic, peeled
• 1 stick lemongrass (bottom 5 inches)
• 4-5 Tbsp curry powder
• 1 Tbsp Knorr chicken powder
• 1 Tbsp soya sauce
• 5 Tbsp cooking oil
• 3 Tbsp sugar
• 2 cups coconut cream
• 1 cup water

METHOD:

1. Coat beef with curry powder.
2. Puree chillies in blender with about ¼ cup water.
3. Add lemongrass, onion, garlic and blend into a paste.
4. Transfer into wok or deep pan and saute for a minute or two to reduce the moisture in the paste.
5. Add oil and fry another 3-4 minutes, then add  beef slices.
6. Mix well, then add seasoning. Fry until oil starts to separate.
7. Add small amounts of coconut cream and water, and keep stirring.
8. Cover the wok intermittently if using tougher cuts of meat, but turn the heat down when doing so, and continue to stir occasionally to prevent burning/sticking.
9. Cook until meat is tender and most of the liquid is absorbed.