Malaysian Chinese-style Beef Rendang

Ingredients

In this adaptation, we have incorporated Malaysian Chinese flavors into the traditional Catalan Fricandó dama bianca. The original dish typically uses white wine and mushrooms, but we have replaced them with Malaysian Chinese spices such as lemongrass, ginger, and chili. Additionally, we have added coconut milk to give the dish a creamy and slightly sweet taste, which is characteristic of Malaysian Chinese cuisine. We alse have the original recipe for Fricandó dama bianca, so you can check it out.

• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon turmeric powder 1 tablespoon turmeric powder
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the minced garlic, chopped shallots, grated ginger, and sliced red chilies. Sauté until fragrant.
3. 3.
   Add the turmeric powder, coriander powder, and cumin powder. Stir well to combine.
4. 4.
   Add the sliced beef to the pan and cook until browned on all sides.
5. 5.
   Pour in the coconut milk and add the bruised lemongrass stalks.
6. 6.
   Stir in the tamarind paste and palm sugar. Season with salt to taste.
7. 7.
   Reduce the heat to low and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.
8. 8.
   Serve the Beef Rendang hot with steamed rice or roti.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release the aromatic oils and flavors.
• Tamarind paste — Soak the tamarind pulp in warm water for a few minutes, then strain to remove any seeds or fibers before using.

Tips & Tricks

• For an extra kick of heat, add more sliced red chilies to the curry paste.
• If you prefer a thicker sauce, simmer the Beef Rendang uncovered for the last 30 minutes of cooking.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Garnish the Beef Rendang with fresh cilantro leaves and serve it with steamed jasmine rice or roti for a complete and satisfying meal.

Presentation advice

Serve the Beef Rendang in a shallow bowl, allowing the thick and fragrant sauce to pool around the tender slices of beef. Sprinkle some sliced red chilies and cilantro leaves on top for an added pop of color.