Bought roti canai as I craved for Beef rendang. This is my family favourite meal. We love beef rendang with gravy to spread all over the roti canai.

Google: “Roti Canai is a popular Southeast Asian flatbread, especially in Malaysia and Singapore. It’s known for its flaky, buttery texture and is often enjoyed with curries or as a street food dish. The name “Roti Canai” literally means “flat bread” in Malaysian, with “Roti” referring to bread and “Canai” meaning to flatten or thin dough. The key to Roti Canai’s distinct texture is the method of stretching the dough, which creates numerous thin layers that become flaky when cooked. Roti Canai is often served with various curries, dhal, or even with sugar and milk as a sweet treat. ” 

Oh! some might not know what rendang is, some known from background heritage, or they have made it before many times. So, here’s what I know about rendang, trust its description will make you mouth-watering and will cook it. Bear in mind there are lots of rendang recipes too for you to choose if you like.

Traditionally beef is the choice since beef withstands the prolonged cooking time and relatively cheap cuts are used. What is beef rendang? Which part best to use? Many uses chuck, gravy, flank skirt or short rib. It’s your choice.

Beef rendang is a spicy and fragrant beef dish that is slow-cooked “kind like stew type” over a long period of time. The resulting dish will be a deep brown colour with hardly any gravy left, hence the beef will still be succulent and tender.

I can only tell you it’s “a rich and tender coconut beef stew which is a thick spicy (extra if you can take hotter) and explosively flavoursome,” that’s I dare say for sure to win you over if you eat it and let it swirl around your mouth and taste bud. Yummmmmmmmmmmm!!

For everyday homecooks like me, I recommend you serve them once the beef rendang is done AND save some leftover as it only gets better overnight because it will absorb more of the flavour.

Beef rendang Ingredients

900 g boneless beef short ribs cut into bite size
6 kaffir lime leaves, cut into very finely slices (given by friend)
7 Tbs Olive oil
3-5 cloves
3-5 star anise
3-5 cardamom pods
1 cinnamon stick
1 lemongrass, cut into 4-inch length and pounded
1-2 c water
1 big can coconut milk, thick
1/4 c coconut water (opt) see Note
3-4 Tsp tamarind paste (bought)
1-3 Tbs palm sugar or to taste
Salt to taste

Spice Paste

7 cloves garlic
6 shallots
2 lemongrass, white part only
1-2 Tsp galangal powder (you can use fresh 1 inch)
1 thumb size ginger (you can use powder 1 Tbs)
10-12 dried chilies, soaked in warm water and seeded

Method

Chop the spice paste ingredients and then blend it with a bit chilli water 3 Tbs in a food processor until fine. Heat the oil in Bessemer pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.

Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, palm sugar, stirring to blend well with the meat.

Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has reduced a bit. Add salt to taste. If not sweet enough, add more sugar to taste. Serve immediately with roti canai.

Note: I on the other hand prefer to have some gravy. So, I add a bit more water and coconut water. you don’t have to. Hence overnight I can have rendang with bread, or rice.

https://helenscchin.com/2019/04/14/beef-rendang-and-roti-canai/

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