Quick Beef Rendang
Servings Prep Time
8 20minutes
Cook Time
Servings Prep Time
8 20minutes
Cook Time
  • 1kg beef flankcut into 1-inch cubes
  • 1stalk turmeric leafcut into 5 cm wide
  • 110g coconut paste/butteralso known as Kerisik
  • 250ml coconut milk
  • 1 tbsp sugar
  • 1tsp saltto taste
  • chopped corianderfor garnish
Spice paste
  • 1tbsp fresh corianderchopped
  • 1tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 3stalks lemongrasscut into smaller pieces
  • 1inch gingersliced roughly
  • 1inch tumericsliced roughly
  • 1inch galangaljulienned
  • 9 pieces shallotssliced roughly
  • 1 onioncut into wedges
  • 5cloves garlic
  • 10 stalks dried chilliessoaked in water and cut into halves
  • 400ml waterfor blending
Prepare the spice paste
  1. In a saucepan, add in all the spices, except water. Dry roast it for 3 mins on low-medium heat till aromatic.
  2. Transfer the ingredients to a blender. Add in water and blend it to a thick paste.
Cook and serve the dish
  1. Pour the spice paste to a saucepan.
  2. Add in beef and turmeric leaf, mix it well and bring it to a boil.
  3. Once beef is half cooked, add in coconut paste and coconut milk.
  4. Cover with the lid and allow it to simmer in the Quicker Cooker for 30 mins on low-medium heat.
  5. Remove the lid, give it a stir to prevent the beef from getting burnt. Simmer it for another 10 mins till the gravy thickens. It’s ready when the beef is soft and tender. If it’s too hard to bite, add in 100ml water and continue to simmer to your desired doneness.
  6. Season with salt and sugar. Mix it evenly and ready to serve.