Recipe Ingredient
- 1.5kg topside beef, cubed
- 500ml water
- 700ml thick coconut milk
- 3 stalks lemongrass, bruised
- 1 turmeric leaf, shredded
- 3 or 4 kaffir lime leaves
- 8 shallots, sliced
- 6 cloves garlic, sliced
- 1 piece dried tamarind skin
- Ground spice ingredients (A):
- 2cm fresh turmeric
- 30 dried chillies, soaked
- 5 fresh red chillies
- 10 bird´s eye chillies
- 2-3 slices lengkuas
- 2-3 slices ginger
- Ingredients (B):
- 2 tbsp meat curry powder
- 1 tsp turmeric powder
- 1 tsp pepper
- Seasoning (C):
- Salt and sugar to taste
- A little thick soy sauce (for colouring)
Instructions
- Season beef with (A) and (B) for 20-25 minutes. Combine marinated beef, lemongrass, turmeric leaf, shallots, garlic and water in a pot.
- Bring to a boil then reduce the heat and simmer for 40-45 minutes. Stir once in a while. Add coconut milk, tamarind skin, kaffir lime leaves and continue to simmer over very low heat for another 40-45 minutes until the gravy is thick and dry. Adjust seasoning (C) to taste.
Dear Mrs./Ms. Amy Beh,
I was wondering what you meant with “topside” beef, as I am trying to make your traditional rendang.
It would also be wonderful if you could tell me what’s in the meat curry powder. I am living in N-Eastern Thailand, where this powder might not be available.
Thank you in advance, terimah kasih.
Hi John, ‘topside’ refers to the meat near the rump, link for reference – https://lambandbeef.com/cuts/beef/topside. As for curry powder alternatives, you may try a blend of cumin, coriander, turmeric and ginger. Do feel free to experiment with different spices as well, to bring out the flavour of the curry. Happy Cooking!