A Simple Beef Rendang Recipe That's Just Under 420 Calories
Spicy, rich and creamy, beef rendang is a local favourite dish that no one can hate. It originates from the Minangkabau ethnic group of Indonesia. The dish came to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the Malay peninsula during the era of the Melaka Sultanate. And the secret to a delicious beef rendang is to nail the paste with kerisik or toasted coconut.
You also need to cook on low heat to slowly stew and simmer the meat and reduce the rendang sauce. We know there are many variations of beef rendang, and everyone has their own unique recipe for it but below we have a beef rendang recipe that’s not just delicious but also healthy. This recipe is only 416 calories per serving and is quite easy to make too. So, put your apron on and let’s make some authentic healthy beef rendang, shall we?
- 1 1/2 lbs. (0.6 kg) boneless beef short ribs, cut into cubes
- 5 tablespoons cooking oil
- 1 stick cinnamon, about 2-inch length
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 1 lemongrass, cut into 4-inch length and pounded
- 1 cup thick coconut milk, coconut cream
- 1 cup water
- 2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
- 6 kaffir lime leaves, very finely sliced
- 6 tablespoons kerisik, toasted coconut
- 1 tablespoon sugar or palm sugar to taste
- Salt to taste
- 5 shallots
- 1 inch galangal
- 3 lemongrass (white part only)
- 5 cloves garlic
- 1 inch ginger
- 10-12 dried chilies, soaked in warm water and seeded
- Chop the spice paste ingredients and then blend it in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic.
- Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
- Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.