This recipe is from sister Marrwa, who is an Egyptian sister mashaAllah. She put together all the ingredients herself. I have to say this is one of the best rendang’s I’ve tasted and not to mention, very easy to cook too!
This is NOT traditional rendang, but it is similar, very delicious and doesnt require many unfamiliar ingredients.
1 kg beef chopped into chunks
One Large Onion chopped
2 large garlic cloves (crushed)
3-4 tablespoon Shaan’s Malaysian Biryani Mix)
1 cup desicated coconut
2-3 tablespoon chopped corriander root
4 tablespoons ketcup manis
5 tablespoons lemon juice
5 tablespoons oil
2-4 cups water (4 cups and approx 2.5 hrs cooking time gives very broken down meat)
Saute onions in oil until translucent.. add meat and fry off until cooked on the outside. DONT brown the onions.
Add garlic + curry powder and stir fry until fragrant.
On the side, add coconut to a dry pan and cook on low heat (stirring regularly) until coconut is deep golden colour (be careful not burn!)
Pound the coconut to a fine powder and add to the meat.
Add 1 cup water + corriander + ketcup manis +lemon juice + salt, cover and allow to cook on medium- low heat.
Add more water regularly until meat is tender (start falling apart). This may require 2-3 or more cups of water.
Cooking time is 1.5 hrs + depending on how soft you want the meat.. but it is still very tasty if you dont cook it for that long (just different kind of flavour/texture)
Once desired tenderness is achieved, allow to cook until sauce is thick as a paste and fry off (stirring regularly for a few mintues) until the oil separates from the paste.(this intensifies flavour and texture)
*Don’t overdo on the salt as the spice mix is already salted. Put salt to taste