Beef rendang from Sambal Shiok: The Malaysian Cookbook (page 98) by Mandy Yin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Heah on May 11, 2026

    I have the same problem with the coconut cream. I think it can just be added to the rendang. I also reduced the tamarind.

  • luluf on July 16, 2023

    Took 3 hours to cook but the best rendang i have eaten. My coconut cream did not caramelise in the microwave in 4 minutes though, took way longer and then the water separated and it was short of curdled. If anyone knows a better way to do this easily, please let me know

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