{"id":5491,"date":"2018-06-03T13:24:42","date_gmt":"2018-06-03T13:24:42","guid":{"rendered":"http:\/\/www.aupaysdespiments.com\/?p=5491"},"modified":"2026-09-14T04:23:16","modified_gmt":"2026-09-14T02:23:16","slug":"boeuf-rendang","status":"publish","type":"post","link":"https:\/\/www.aupaysdespiments.com\/en\/boeuf-rendang\/","title":{"rendered":"Beef Rendang"},"content":{"rendered":"

At last, here it is: the beef rendang recipe! <\/strong>The time has finally come!
Before moving to Thailand, I spent almost a year in Malaysia, tucked away on an island. As is often the case on tourist islands, the food was not particularly exciting, apart from grilled fish, roti canai\u2014which I still dream about\u2014M&M\u2019s Peanut shakes and\u2026 beef rendang<\/strong>.
So, what exactly is it? Quite simply, the best beef curry<\/strong> of your life. Nothing more, nothing less.<\/p>\n\n\n\n

Beef rendang is a rich, intensely aromatic curry<\/strong>, slowly simmered in coconut milk with galangal, lemongrass, tamarind and a generous blend of spices. One of its distinctive features is the addition of toasted grated coconut to the sauce. Extremely popular in both Malaysia and Indonesia, rendang comes in countless variations: some are drier, some spicier and others simmered for much longer, depending on the region and the cook.<\/p>\n\n\n\n

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A souvenir photo from Malaysia, ten years ago, when my colleague decided to prove to me
that it was possible to pick fresh coconuts\u2014barefoot, with a machete between his teeth!
The little section of yellow wall in the photo was my bedroom, just above the dive centre:
a sea view every day and work at the bottom of the stairs\u2026 not too bad, right?<\/em><\/p>\n<\/div>\n\n\n\n

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\"Vue<\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n

What You Need to Know About This Beef Rendang Recipe<\/h2>\n\n\n\n

To be completely honest, the Rendang dishes<\/strong> I ate in Malaysia did not come close to this one, for two very simple reasons:
- The beef was veeeeeery tough, which is quite common in Asia.
- The local restaurants almost certainly did not have time to pamper this curry and let it simmer slowly. They were most likely making a quicker version.
And yet, even with tough beef and less pronounced flavours, I absolutely loved them!<\/p>