Beef Rendang

Beef Rendang, a popular dish hailing from Indonesia, has made its way to the culinary scene in Singapore, captivating local food enthusiasts with its rich flavors and tender meat. This slow-cooked delicacy is a must-try for meat lovers looking to indulge their taste buds in a burst of aromatic spices and succulent beef.

In Singapore, Beef Rendang can be found in various hawker centers, streets, and Malay food stalls. The dish showcases a tantalizing medley of ingredients such as coconut milk, lemongrass, galangal, turmeric, garlic, and shallots, all slow-cooked to perfection. The result is a thick and hearty curry with perfectly tender, melt-in-your-mouth beef.

Beef Rendang has intense and bold flavors that develop over the long cooking process. The spices infuse into the meat, creating a harmony of flavors that is both savory and slightly sweet. It pairs wonderfully with steamed rice or even a side of roti prata. It is the explosive flavors that Beef Rendang brings in each piece of meat that has helped it appear on the list of the most popular Singaporean street foods.

Try making Beef rendang at home with the recipe below:

• Step 1: Blend lemongrass, chillies, onions, garlic, ginger, and galangal in a food processor until a fine paste is formed, adjust consistency with a spatula.
• Step 2: In a sizable flameproof casserole, heat the sunflower oil and gently fry the paste for three to four minutes, stirring all the time. Cook the turmeric, coriander, and cumin for two minutes after adding them.
• Step 3: Toss the steak in the paste and spices after adding it to the pan. Cook, stirring constantly, until the meat is very lightly colored all over, about 5 minutes.
• Step 4: Transfer the 400ml/14fl oz of cold water and the coconut milk into the casserole. Simmer after adding the sugar, tamarind paste or lime juice, cinnamon stick, lime leaves, soy sauce, and salt.
• Step 5: Simmer meat and sauce for 2½-3 hours, stirring frequently. Add salt and black pepper to taste.
• Step 6: Transfer the curry into warm serving dishes, garnish with toasted coconut if desired, and remove the lime leaves and cinnamon stick.