Malaysian Beef Rendang - Norah's Cooking Diary

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork is often less expensive.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is more budget-friendly.

galangal

🥗Healthier: ginger

💰Cheaper: fresh turmeric

Ginger is more widely available and offers a similar flavor profile.

chili paste

🥗Healthier: fresh chilies

💰Cheaper: sriracha

Fresh chilies provide a natural heat, while sriracha is often more affordable.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped shallots, garlic, ginger, and galangal; sauté until fragrant, about 3-4 minutes.

Stir in turmeric, coriander, and cumin; cook for 1-2 minutes until spices are toasted.

Add beef to the pot, browning on all sides for 5-7 minutes.

Pour in coconut milk and add lemongrass, lime leaves, and chili paste; stir to combine.

Bring the mixture to a boil, then reduce heat to low and cover.

Simmer for 2-3 hours, stirring occasionally, until beef is tender and sauce thickens.

Uncover and cook for an additional 30 minutes to reduce the sauce further, if desired.

Season with sugar and salt to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens