Beef Rendang


600 g beef, sliced into strips

2 Kaffir lime leaves

8 fresh curry leaves

1 knob tumeric, grated

1 knob ginger, sliced

1 steam lemongrass, lightly crushed

1 piece galangal (root size of a walnut), lightly crushed

4 tbls ground coriander

1 tbls cumin seed

2 tbls sugar


1 coconut, grated (2 tablespoons reserved)

5 cups water, combined with grated coconut, squeezed to make thin coconut milk (don’t add all water if using pressure cooker)


Spice paste

10 dried red chilli peppers, soaked, seeds discarded

8 shallots, peeled & chopped

1 tblsn ginger, grated

2 Tablespoons grated coconut, toasted


First make the spice paste. Grind the dried chillies, shallots, ginger & toasted grated coconut (the 2 tablespoons are taken from the whole coconut)

In a deep pan, mix the beef with the paste. Could let this sit overnight for the flavour to intensify.

Add all the other ingredients, pour on the coconut milk, & stir everything well. Bring to the boil, then reduce the heat & allow to simmer in an uncovered pan until the beef is tender, stirring from time to time. When most of the liquid has evaporated & the coconut begins to settle, remove the pan from the heat. Stir more frequently toward the end of the cooking time to avoid the food from sticking to the pan & burning. The mixture should be thick & fairly dry & this can take up to an hour.

Serve with rice