Beef Rendang Singaporean Style

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Singaporean style Beef Rendang is a variation on a dry curry dish that originated among the Minangkabau people of West Sumatra. From there it spread throughout Indonesia, Malaysia, and into Singapore.

Singaporean Beef Rendang - Public Domain

Rich and intensely flavorful, this Singaporean beef rendang is popular all over Singapore. It is also a favorite dish on the menu for Muslims in the country, who traditionally eat it during “Eid al-Fitr“, when they break their annual thirty day Ramadan fast and celebrate with a feast.

Singaporean Beef Rendang Recipe-

Ingredients:
For the Spice Paste-
Directions:
  1. Rough chop all the ingredients for the spice paste, and then blend them in a food processor or electric blender until smooth.
  2. Heat the oil in a cooking pot over medium high heat, add the cinnamon, cloves, star anise, spice paste, and cardamom, and stir-fry them until nice and aromatic.
  3. Add in the beef cubes and the pounded lemongrass and cook, stirring, for 1 minute.
  4. Now add in the tamarind juice, water and coconut milk, and simmer on medium heat, stirring often. Keep cooking until the meat is nearly, but not quite, cooked all the way through.
  5. Next, add and stir in the toasted coconut, palm sugar and kaffir lime leaves, and cook, stirring well, to blend thoroughly with the meat.
  6. Turn the heat down to low; place the cover on the pot, and gently cook at a simmer for about 1-1/2 hours, or until the meat is falling apart tender and the gravy has mostly condensed away.
  7. Season with salt to taste. Check to see how sweet the mixture is – if desired, add in some more palm sugar.
  8. Serve your Singaporean Beef Rendang right away, while nice and hot, with an accompaniment of freshly steamed rice. Leftovers will keep in the fridge and taste great reheated the next day.

Note: For more great recipes from Singapore, click here.


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6 thoughts on “Beef Rendang Singaporean Style

  1. Kind of sounds like an Asian style “pulled beef” sort of thingy. I like all the ingredients, especially the slightly sweet part of this meat dish. Definitely going to try it!

    • Margo, I got that initial impression and comparison when I first looked at this recipe, too. It definitely is much different in taste, however. And trust me, in a very good way!

  2. This sounds like an exceptionally good dish. The spice paste in particular is of interest to me, with all those “ethnic” (to me, anyway, lol) spices and ingredients, and the use of coconut milk and palm sugar – spicy and slightly sweet, fall apart in your mouth tender beef? I’m DOWN FOR THAT!!!

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