Tanjong Jara Resort, Malaysia Recipe: Beef Redang
Beef Redang is a classic Malaysian dish of slow-cooked beef in a rich lemongrass and coconut sauce. This dish is a speciality at Tanjong Jara Resort in Malaysia. Try this recipe out for yourself at home, it's well worth the effort.
- 250 ml coconut milk from 2 old coconuts
- 1 turmeric leaf, torn and knotted
- 5 Kaffir lime leaves
- 1 stalk lemongrass, bruised
- 1–2 pieces asam gelugor fruits (if unavailable, use juice from 2 limes)
- 120 g red chillies, finely sliced
- 1 kg beef, fat and sinew removed, cut
- into 3 cm cubes
- selection of ground spices
- 45 g galangal, chopped
- 12 g fresh turmeric, chopped
- 12 g ginger, chopped
- 200 g red chillies, chopped
- 4 shallots, diced
- pinch salt
Mix and pound all the spices together until they are thoroughly combined.
Simmer the coconut milk with the turmeric leaf, Kaffir lime leaves, lemongrass, asam gelugur or lime juice, sliced chillies and ground spices until the milk thickens and becomes oily (approximately 3 minutes).
Reduce the heat, add the beef and cook for about 10 minutes until tender.
Stir occasionally until the spices dry and turn brown.
Optional: Combine rendang with 300 grams small potatoes.
Soak potatoes in water for 15 minutes then scrub with a soft brush to clean the skins. Boil until fully cooked.
Add to the gravy together with beef. Serve with steamed rice.
If you haven't tried Beef Redang before, we couldn't recommend this dish highly enough. However, if you want to taste the culinary delights of Malaysia then speak to one of our experts on 020 7843 3531 or firstname.lastname@example.org.