Popular in Malaysia and Singapore, Rendang is traditionally prepared by the Malay community during festive occasions. Rendang is sometimes described as being like a curry, but actually it is different from curry.

Rendang can be made from beef ,chicken, mutton, water buffalo meat, duck or vegetables like jackfruit or cassava slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, leaving the meat coated in the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender.

Spices may include ginger, galangal, turmeric leaf, lemon grass and chillies.

There are two kinds of Rendang: dried and wet. And you can easily differentiate them by the liquid that contents in the dish. And Rendang is often served with rice.

Ingredients:

1 kg beef or mutton – cut to 0.5cm thick
3 coconuts, grated (set 2 cups aside for frying until golden brown, and blended or pound them finely)
1 teaspoonful cumin seed powder
1 teaspoonful black pepper powder
1 teaspoonful anise seed powder
40 pieces dry chillies, to first soak in warm water and then blended with 1 cup water until fine
300 gm Bombay onions , 100 gm young galangal root (blend with 1 cup of water until smooth)
2 pieces dried tamarind slices
2 sprigs turmeric leaves
2 sprigs lemongrass
2 sprig kaffir lime leaves
2 tablespoonful brown sugar
2 teaspoonful salt

Method to cook:

Cut meat into small cubes or squares of about 0.5 cm thick.
Squeeze remaining grated coconut with 8 cups of water to obtain the coconut milk.
Boil coconut milk, blended ingredients and powdered spices. Add in meat, lemongrass, tamarind slices, turmeric leaves and kaffir lime leaves.
Cook until the meat is tender. Add the pounded coconut, brown sugar and salt.
Stir dish until gravy thickens. Add salt and sugar to taste.
Serves best with rice when it’s warm.