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Nutrition Facts
Serving Size 1 (378g) Recipe makes 4 servings The following items or measurements are not included below: 1 inch fresh ginger shrimp paste 2 star anise
Calories 521
Calories from Fat 234		(45%)
Amount Per Serving		%DV
	Total Fat 26.1g	40%
	Saturated Fat 13.0g	65%
	Monounsaturated Fat 6.1g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 131mg		43%
Sodium 2059mg		85%
Potassium 1168mg		33%
Total Carbohydrate 17.0g		5%
	Dietary Fiber 3.5g	13%
	Sugars 10.6g
Protein 54.8g		109%
detailed view... how is this calculated?

Beef Rendang

Recipe #201644 | 1¼ hours | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Brian H
Dec 23, 2006

Famous dish from East Asia.

SERVES 4 (change servings and units)

Ingredients

200 ml coconut milk
2 tablespoons oil
1 onion, quartered
1 inch cubs fresh ginger, grated
2 red chilies, finely chopped
1 teaspoon tamarind paste
1 tablespoon brown sugar
2 tablespoons soy sauce
4 tablespoons fish sauce
1/2 teaspoon turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1 teaspoon shrimp paste
2 star anise
2 lbs beef, cubed

Directions

1
Put all of the ingredients, EXCEPT FOR THE BEEF, into a blender and whizz for 1 minute to make the sauce.
2
Put the sauce in a pan and bring to the boil, add the meat, lower heat and simmer till meat is tender.

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Featured Reviews for This Recipe

From: Mia in Germany

On Aug 2, 2009

Made this for Unrated Asian Recipes Tag Game. It smelled incredible while cooking, and according to the comments it got during dinner, I should rate this with ten stars! First I wanted to try a recipe with ready made curry paste, but am I glad I chose this recipe instead! A definite keeper. I followed the recipe to the letter, and that's absolutely perfect. Sorry for the poor photo, the battery of my camera died before I could take a proper picture, so I used a friend's cell phone to photograph the leftovers after dinner... Seems like the phone was overwhelmed by the fantastic smell - it fainted after the first attempt, too! Thanks for posting this wonderful recipe, Brian!

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