Beef Rendang (Spicy Beef Stew With Coconut)



2 tbsp Oil

1 cinnamon stick

3 cloves garlic, lightly smash

3 star anise

3 cardamom pods (optional)

1 kg beef fingers / beef short ribs / beef shin / Gravy beef – cut into bite size

1 lemongrass, lightly smash it

4 tbsp BABA’S meat curry powder


1 tsp salt

1 tsp light soy sauce

1 tsp sugar / palm sugar to taste

2 kafir lime leaves

200ml fresh coconut milk or Kara Coconut Cream

50g toasted desiccated coconut

In another clean non stick pan, put in the desiccated coconut, using low heat and fry till the coconut golden brown. Set aside

Heat oil in a non stick wok, put in A and fry till aromatics

Add the beef and fry till color changed

Add the lemongrass, curry powder, seasoning and enough water (about 900ml) to cover the meat and bring to a boil

When boiled, reduced heat, cover and simmer until the meat is cooked (about 1 hour), give a little stir every now and then

Add kafir lime leaves coconut milk, 50ml water and toasted desiccated coconut and mix well and brings to a boil

Reduce heat and simmer until meat is tender and red oil appears and gravy is reduced

Serve with hot rice.


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