Beef Rendang

I’m not going to lie, this curry takes time but is well worth the investment. This was my second curry from scratch and I am very proud of my first foray into Malaysian curries.

Rendang is a dry curry, the rich spiced coconut sauce caramelising and getting darker as it cooks so be careful to stir it more often towards the end of the cooking time so that the sauce doesn’t burn.

Just don’t think about licking sauce from the lime leaves once you’ve removed them from the pot……after 3 hours of simmering, the sauce is hot and I may now have a scar from the burn on my chin inflicted by lava like sauce dripping from the leaf.

Beef Rendang

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