- 500g beef, cut into chunks
- 4 tablespoons oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 2 stalks lemongrass, bruised
- 4 dried red chilies, soaked and deseeded
- 4 fresh red chilies, deseeded
- 1 thumb-sized ginger, sliced
- 1 thumb-sized galangal, sliced
- 4 kaffir lime leaves
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 400ml coconut milk
- Salt, to taste
Heat the oil in a large pot over medium heat. Add the chopped onions and minced garlic, and sauté until fragrant and golden brown.
In a blender, combine the soaked dried red chilies, fresh red chilies, ginger, and galangal. Blend until it forms a smooth paste.
Add the chili paste to the pot and cook for a few minutes until the oil separates from the mixture.
Add the beef chunks to the pot and stir well to coat them with the spice mixture. Cook for about 5 minutes until the beef is browned on all sides.
Stir in the turmeric powder, coriander powder, and cumin powder, ensuring the beef is evenly coated with the spices.
Pour in the coconut milk and add the bruised lemongrass, kaffir lime leaves, and salt to taste. Stir well to combine.
Reduce the heat to low, cover the pot, and let it simmer for about 2 hours until the beef is tender and the flavors have melded together. Stir occasionally to prevent sticking.
If the sauce becomes too thick during cooking, you can add a little water to adjust the consistency.
Once the beef is tender and the sauce has thickened, remove the pot from the heat.
Serve the rendang sauce hot with steamed rice or traditional Malaysian accompaniments like ketupat (compressed rice cakes) or lemang (glutinous rice cooked in bamboo).
Malaysian rendang sauce is a rich and flavorful meat-based sauce originating from Malaysia. It is made with a combination of spices, herbs, and coconut milk, resulting in a thick and aromatic sauce. The slow cooking process allows the beef to become tender and absorb all the delicious flavors of the sauce. Rendang sauce is a staple in Malaysian cuisine and is often served during festive occasions or special gatherings.
Facts about the sauce:
- Rendang sauce is traditionally made with beef, but it can also be prepared with other meats such as chicken or lamb.
- The sauce is known for its complex blend of spices, including turmeric, coriander, and cumin, which gives it a unique and aromatic taste.
- Rendang is often considered a dry curry due to the reduction of the sauce during the cooking process, resulting in a thick and concentrated flavor.
- The dish is often cooked for several hours, allowing the flavors to develop and intensify, making it even more delicious the next day.
- Rendang sauce is a popular dish in many Southeast Asian countries, including Malaysia, Indonesia, and Singapore, each with their own variations and regional specialties.