Adam Liaw’s Beef Rendang

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Before anything else, I must say, this dish is the dish I'm most proud of cooking.

Out of all the desserts and dishes I've made in my whole life, honestly this dish is the best. Not sure if it was the physical effort that made it taste so good, the fact I've never tried beef rendang before I made it or just the pure fact that its amazing.

Once again though, I did my good ole trick of not reading the recipe before jumping in the headlights like a rabbit. Or a fox or deer, depending on where you're from. Firstly I had to make a beautiful paste from a bunch of ecshallots, garlic, Birdseye chilli, turmeric, ginger and galangal. I don't have room in my tiny kitchen for more appliances so I did it the old fashioned way – with a mortar and pestle.
I kind of prefer it that way really, I like the basic hard work methods when cooking. Although it is better when I don't surprise myself with a lot of hard work!

In my household, we don't eat anything that's similar to a stew. Not really any sort of dish that takes hours to cook for the meat to be tender, its just not really the sort of meal we prefer. So flicking through Adam Liaw's cookbook and seeing the photo of the Beef Rendang, it just looked so good I had to give it a go.

Read on! >>>

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8 thoughts on “Adam Liaw’s Beef Rendang

  1. Ooh I just made a beef rendang with my mother the other day and it was so perfect for this weather! :)

  2. I love beef rendang but have never dared to try making it for myself – perhaps I should now you've posted this recipe!

  3. I really like rendang. thanks for the recipe but I dont have a mortar and pestle . Do you think I can do the same but with a blender?

  4. @Obesebaby
    I don't have a blender but I'd say you could do it. As long as it blends to a paste consistency it'll be fine. :)

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