Beef Rendang
This dish from Mindanao takes inspiration from the culinary traditions of neighboring Malaysia. The beef is slow-cooked until tender and is covered in a rich sauce of aromatic spices and creamy coconut. The complexity and depth of flavors is astounding!

Ingredients
Beef Rendang Spice Paste
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Chili, dried 5.0 g
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Garlic, medium diced 25.0 g
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Red Onions , medium diced 50.0 g
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Ginger, medium diced 15.0 g
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Desiccated Coconut, toasted 10.0 g
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Fresh Cilantro, plucked leaves 10.0 g
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Turmeric Powder 3.0 g
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Lemon grass, chopped and pounded (white portion) 20.0 g
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Green Chilies, medium diced (seeded) 5.0 g
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Vegetable Oil 60.0 g
Marination
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Beef Flank 1500.0 g
Preparation
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Oil 10.0 ml
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Marinated Beef 1500.0 g
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Beef Rendang Spice Paste 140.0 g
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Coconut Cream, canned 400.0 ml
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Coconut Milk, canned 1200.0 ml
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Water 1.0 l
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Sugar 60.0 g
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Dayap Leaves, 3 pieces 3.0 pc
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Lemon grass 15.0 g
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Dark Soya Sauce 30.0 ml
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Cilantro, plucked leaves 5.0 g
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Potatoes, large diced 150.0 g
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Carrots, large diced 150.0 g
Assembly
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Shallots, fried 3.0 g
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Bok Choy, 3 pieces (blanched leaves with stem) 3.0 pc
Preparation
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Beef Rendang Spice Paste
10 minutes- Place dried chili, garlic, Knorr Shrimp Powder, red onion, ginger, desiccated coconut, cilantro, turmeric powder, lemon grass, green chili and vegetable oil in food processor or blender.
- Mix well until you create a paste.
- Set aside in the chiller.
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Marination
30 minutes- In a large mixing bowl, marinate beef flank with Knorr Liquid Seasoning for 30 mins.
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Preparation
180 minutes- In a braising pan, add oil and sear the beef on both sides.
- Add the spice paste and continue cooking for a few minutes.
- Add coconut milk and cream. Mix and scrape the bottom pan well.
- Bring to a boil then add water and let it simmer.
- Add Knorr Beef Broth Paste, coconut cream, coconut milk, sugar, dayap leaves, lemon grass, dark soya and cilantro into the braising pan.
- After 2 hours, add the carrots and potatoes.
- Continue simmering until the beef is tender and the vegetables are cooked. Add water as needed.
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Assembly
5 minutes- Carefully plate beef rendang into a bowl.
- Garnish with fresh wansoy, fried shallots and blanched bokchoy.