Beef Rendang (The BEST Recipe!) - Rasa Malaysia (2024)

FAQs

What is rasa rendang? ›

Indomie Fried Rendang Noodles (Mi Goreng Rasa Rendang) is a delicious noodle dish that combines the flavors of tender with a rich and savory rendang sauce. The noodles are stir-fried with a blend of aromatic spices, creating a mouth-watering flavor that is sure to satisfy.

Chuck steak (also known as braising steak) – comes from the forequarter of the cow. This consists of parts of the neck, shoulder blade, and upper arm. It's a tough but very flavorful cut of meat that needs long slow cooking. This makes it perfect for beef rendang.

Rendang is a popular dish made with meat stewed in coconut milk and spices. Believed to originate in West Sumatra, Indonesia, by the Minangkabau people, the dish is commonly found in Indonesia, Malaysia and Singapore.

The curry is aromatic, the spices come together beautifully. The extra effort you take to make the caramelized coconut makes all the difference to the sweetness and texture of the dish. The rendang is sweet initially, followed by a complex spice profile and it finished with a medium lingering heat that is addictive.

In Indian aesthetics, a rasa (Sanskrit: रस) literally means "juice, essence or taste". It is a concept in Indian arts denoting the aesthetic flavour of any visual, literary or musical work that evokes an emotion or feeling in the reader or audience, but cannot be described.

Comment: Although this dish is moderately high in energy and fat, it should not be eaten regularly as it is high in saturated fat, cholesterol and sodium. It is also low in fibre.

If rendang is chewy and tough, then you don't cook it properly (it's either due to not long enough cooking or not slicing the beef against the grain). What makes rendang special is the epic spice explosion that you can taste in a single bite of rendang meat.

(Option: Reducing the sauce) If the Rendang looks too watery, remove the meat/ protein with a slotted spoon and set aside. Then turn on to high heat and reduce the sauce for 10 - 15 mins. Reincorporate the meat. The rendang is best served with rice or any grain of your choice.

Season with salt to taste before serving. Beef rendang is typically dryer but I served mine more saucy to because of personal preference. It can be eaten with white rice, sticky rice or roti.

Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered as the national dish.

Is rendang wet or dry? ›

Wet rendang or kalio

Much of rendang served abroad is actually more akin to kalio or wet version of rendang. If stored at room temperature, kalio lasts less than a week. Kalio usually has a light golden brown colour, paler than dry rendang.

/renˈdæŋ/ South-East Asian English [rəndaŋ] [uncountable] (South-East Asian English) ​(in Indonesian and Malay cooking) a dish of meat, usually beef, cooked slowly in coconut milk with spices. There's nothing tastier than rendang cooked very slowly over 24 hours or so.

Rendang can take on a bitter taste if you burned the whole spices or the spice paste. Be sure to let it brown, but not burn to avoid a bitter taste.

Freshly cooked beef rendang can also be eaten over several days — in fact, the chef recommends letting the rendang rest overnight for even deeper flavours.

Beef - You can use any slow cooking cut of beef for this recipe but chuck is best. As with all slow cooked beef recipes, the fattier beef, the juicier the meat will be when cooked. Gravy beef and beef cheeks are also good. Brisket will work but has less fat throughout so not as juicy.

Cooked alongside the chicken are other ingredients like lemongrass, turmeric, chili, garlic, coconut milk, and onions. Kahanga Rendang. This is a dish comprised of shellfish meat stir-fried with seasonings of lemongrass, golden coconut meat, lemongrass, and onions.

Rasa kayi is a traditional Indian mixed vegetable curry originating from South India, and it's especially popular in Karnataka. The dish is usually made with a combination of onions, hot peppers, carrots, potatoes, cauliflower, green beans, coconut milk, turmeric, coriander, chili powder, oil, and salt.

There are many types of rendang. Beef rendang is the best-known variety of rendang and can be found easily. The other kinds of rendang are made with chicken, fish, egg, squid, and shrimp. Beef rendang has its own varieties such as rendang paru, rendang limpa, and rendang babat.

Originally from Indonesia though now more well known as a Malaysia curry, the sauce is made with aromatic spices like cinnamon, cardamom and star anise as well as fresh aromatics including lemongrass, garlic, ginger and galangal. Unlike many curries, Beef Rendang is a dry curry which means there is not loads of sauce.