Beef Rendang (The BEST Recipe!) - Rasa Malaysia (2024)

FAQs

What is rasa rendang? ›

Indomie Fried Rendang Noodles (Mi Goreng Rasa Rendang) is a delicious noodle dish that combines the flavors of tender with a rich and savory rendang sauce. The noodles are stir-fried with a blend of aromatic spices, creating a mouth-watering flavor that is sure to satisfy.

Best cut of beef to use:

Chuck steak (also known as braising steak) – comes from the forequarter of the cow. This consists of parts of the neck, shoulder blade, and upper arm. It's a tough but very flavorful cut of meat that needs long slow cooking. This makes it perfect for beef rendang.

It originated from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesian cuisine to the cuisines of neighbouring Southeast Asian countries such as Malaysia, Singapore, Brunei and the Philippines.

Hours of bubbling turns the protein soft and spoon-tender, taking on all the intense tropical aromatics of the coconut, chiles, and spice. And along the way, the coconut milk deepens into a nutty, buttery sweetness. Rendang slows the world down.

In Indian aesthetics, a rasa (Sanskrit: रस) literally means "juice, essence or taste". It is a concept in Indian arts denoting the aesthetic flavour of any visual, literary or musical work that evokes an emotion or feeling in the reader or audience, but cannot be described.

Meanwhile, one person explained the differences between the two dishes. They wrote, "In Malaysia, curry must have these common mixed powdered spices: dried chilli, fennel seeds, coriander seeds, tumeric, etc. Common known rendang in Malaysia does not have fennel seeds and coriander seeds in the recipe."

If rendang is chewy and tough, then you don't cook it properly (it's either due to not long enough cooking or not slicing the beef against the grain). What makes rendang special is the epic spice explosion that you can taste in a single bite of rendang meat.

(Option: Reducing the sauce) If the Rendang looks too watery, remove the meat/ protein with a slotted spoon and set aside. Then turn on to high heat and reduce the sauce for 10 - 15 mins. Reincorporate the meat. The rendang is best served with rice or any grain of your choice.

Wet rendang is essentially a rendang that has not been cooked for as long as a dry rendang, meaning there is some gravy left clinging to the slow-cooked meat.

Beef rendang is a really rich South-East Asian curry made with coconut milk and tender beef. Serve with jasmine rice and steamed greens.

Why is beef rendang so good? ›

Rendang is made with beef that is slow-cooked in a spice paste and coconut milk for at least 3 hours which creates a flavorful taste. This dish is very famous in every part of the country even in outside of the country. And you know what? The flavor gets better over the time.

Nasi lemak is a dish originating in Malay cuisine that consists of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered as the national dish.

Rendang can take on a bitter taste if you burned the whole spices or the spice paste. Be sure to let it brown, but not burn to avoid a bitter taste.

Unlike many curries, Beef Rendang is a dry curry which means there is not loads of sauce. However, the meat is so ridiculously tender and has a thick coating of sauce on each piece, so when the meat literally falls apart at a touch, it mixes through rice, flavouring it like saucy curries.

In a traditional rendang, the meat is slow cooked in a coconut-based curry sauce, and should be tender and moist, not crispy.

Rasa kayi is a traditional Indian mixed vegetable curry originating from South India, and it's especially popular in Karnataka. The dish is usually made with a combination of onions, hot peppers, carrots, potatoes, cauliflower, green beans, coconut milk, turmeric, coriander, chili powder, oil, and salt.

According to the history, rendang is a food made with beef simmered in spices and coconut milk. There are Dutch archives about Minangkabau that state regular contacts between India and West Sumatra in the early second millennium.

Rendang is a popular dish made with meat stewed in coconut milk and spices. Believed to originate in West Sumatra, Indonesia, by the Minangkabau people, the dish is commonly found in Indonesia, Malaysia and Singapore.

Rendang does not tastes like the red curries from Thailand or India. Instead, it is thick and has a texture almost like soft butter. The mixture of spices blend in harmoniously giving it a touch of heat that comes through subtly when eaten.