Products > Product Range > Curry Blends > Beef Rendang Curry Masala - Hot - 250g
Beef Rendang Curry Masala - Hot - 250g

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Mudgeeraba Spices & Curry Blends

Item #11002

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Beef Rendang
Coriander Seed, Paprika, Chilli Powder, Turmeric
History Rendang is a dish originated from Minangkabau (a West Sumatra Island in Indonesia) produced from mostly beef, but can also be made with chicken, duck or buffalo.   The primary recipe, is milk squeezed from coconut then cooked and stewed with the meat for up to 2 hrs to allow the meat and coconut to reduce and dry up to encrust the tender beef pieces, producing an intensely flavored dry curry which can last up to 4 months, whilst the more wetter one 2 months. 
Other than the intense delicious flavours, Rendang itself is also a philosophy.These are derived from the 4 main cooking components of the curry which symbolize the four philosophies contained in the Minang Kabau society.
1. The first philosophy is derived from Dagiang (meat). The meat used in the manufacture of rendang, is traditionally beef. This symbolises the traditional tribal leaders in West Sumatra, the "Ninik Mamak".
2. The second philosophy is derived from Karambia (coconut). Coconut is a symbol of the intellect, and the intellectuals.
3. The third philosophy is derived from Lado (chili), this symbolises the scholars, and the spicy and assertive way in which the teaching of religion takes place.
4. The last philosophy is cooking (spices) that symbolizes the whole of society Minang.
So when your cooking a rendang variety, it is more the symbolism of an ancient culture and society from which it was born.
At the present time, the rendang cuisine has been progressively expanding to include variations such as jackfruit (rendang Cubadak), rendang egg, potato rendang and rendang  lung! So try adding a bit of this traditional Sumatran flavor into your curry reportoire.
Accompany with any of our sambols.
Ingredients 2 stalks lemon grass, 4 kaffir lime leaves, 3 slices galangal, 1 tsp salt, 1 tsp sugar, 2 grated cloves garlic, 2 1/2 cm grated ginger, 200g finely chopped onion, 4 cups coconut cream, 1kg beef cut into cubes, 2 tbsp Beef Rendang Curry Masala.
Method In a blender add the lemon grass, kaffir lime leaves, galangal, salt and sugar and grind to a paste. Add a little water if necessary to grind to a paste. In a saucepan add the coconut milk and bring to the boil. Add the lemon grass mixture and mix well. Add the Beef Rendang Curry Masala, garlic, ginger and onion and stir. Bring to the boil again and add the beef and cook until the beef is tender. Cook uncovered until the liquid had reduced and the coconut cream has boiled down. Serve with glutinous rice. This curry can also be cooked with lamb or chicken if desired.


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