Learn to Make Beef Rendang With FLAIR

Beef rendang is an Asian signature dish in Indonesia, Malaysia and Singapore. This dish has full flavour from the variety of herbs and spices in it and nowadays it is widely enjoyed by many around the world. It is best served with yellow turmeric rice and coconut rice.

Ingredients A 

50g Garlic

150g Shallot

100g Red chili

10g Dried chili (Boil for 20min. Keep aside)

40g Galangal

40g Ginger

50g Lemongrass

Ingredients B

1 piece Cinnamon stick 

1 piece Anise Star

5 pieces Green Cardamom 

2g Coriander Powder

5g Black pepper powder

2 pieces Bay leaves

Seasoning

20g Salt 

18g Palm sugar

5g Chicken powder

10g Shrimp paste

Other ingredients

1kg Beef shank (Blanch in boiling water to clean. Cut into big size cubes)

500ml Coconut Cream

100g Dried grated coconut (Stir fried in small fire without oil until golden brown)

300g Cooking Oil

Instructions

1. Roughly cut ingredients A then sauté in a hot pan until fragrant. Blend the mixture to smooth with a little oil.

2. Heat oil in a pot, sauté ingredients B until fragrant then add the well-blended ingredients A into the pot. Cook well on a small fire for about 1 hour until fragrant (you will see the oil separate and the colour become darker)

3. Add the beef cubes into the pot. Stir well for a while then pour the coconut cream inside. Bring to boil, close the lid and simmer on a very small fire for about 2 hours. Stir occasionally to avoid burning.

4. Add in the seasoning, check the beef tenderness and simmer for another 1-2 hours.

5. When the meat is cooked to the desired tenderness and the gravy is reduced by half, add in the grated coconut and mix well. Adjust the seasoning as needed.

Chef Simone Yapp began his craft in Kuala Lumpur, and after 20 years working in luxury hotels across Asia from Dubai to Shanghai, he joined FLAIR Rooftop Restaurant & Bar in 2019.