Allergens: Beef | Gluten-Free | Dairy-Free | Nut-Free | Low-Carb Friendly
Cuisine: Peranakan (Nonya Malaysian)
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Nonya Rendang is a crown jewel of Peranakan cuisine—a fusion of Malay and Chinese culinary traditions developed by the Straits Chinese communities of Penang and Malacca. Unlike the wetter Indonesian rendang, the Nonya version cooks longer, allowing the coconut milk and spice paste to caramelize around each morsel of beef. The result is a deeply fragrant, almost dry curry studded with caramelized shallots, galangal, lemongrass, turmeric, chilies, and toasted coconut. Served at festive occasions and family gatherings, Beef Nonya Rendang symbolizes celebration, patience, and the complex heritage of the Straits-born cooks who perfected it.

Ingredients (Serves 4)

• 1 kg beef chuck, cut into 1½″ cubes
• 400 ml full-fat coconut milk
• 2 stalks lemongrass, white part only, bruised & chopped
• 4 kaffir lime leaves, torn
• 2 turmeric leaves (optional), chiffonade
• 2 tbsp tamarind water (1 tbsp tamarind paste + 2 tbsp warm water)
• 2 tbsp toasted desiccated coconut (kerisik)
• 2 tbsp coconut oil

Spice Paste

• 8 shallots, peeled
• 6 garlic cloves
• 4–6 dried red chilies, soaked & seeded (for milder)
• 4 fresh red chilies, seeded
• 1″ galangal, peeled & chopped
• 1″ fresh turmeric, peeled & chopped (or 1 tsp ground)
• 1″ ginger, peeled & chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp belacan (shrimp paste), toasted (omit for nut-free)

Instructions

1. Blend the Spice Paste: In a food processor, combine shallots, garlic, chilies, galangal, turmeric, ginger, coriander, cumin, and belacan. Blitz to a smooth paste, adding a splash of water if needed.
2. Bloom the Paste: Heat coconut oil in a heavy pot over medium heat. Fry the paste, stirring constantly, until fragrant and oil separates (6–8 minutes).
3. Add Beef & Aromatics: Stir in beef cubes; brown on all sides. Add lemongrass, kaffir lime leaves, and turmeric leaves.
4. Pour Coconut Milk: Pour in coconut milk and ½ cup water. Bring to a gentle simmer.
5. Slow Simmer: Reduce heat to low and cook un-covered, stirring occasionally to prevent sticking. After 45 minutes, add tamarind water. Continue to cook another 45–60 minutes, until sauce has almost fully reduced and clings to the beef.
6. Finish with Kerisik: Stir in toasted desiccated coconut. Cook 5 more minutes to let the kerisik incorporate and darken slightly.
7. Rest & Serve: Remove from heat, discard lemongrass fibers and lime leaves. Let the rendang rest 10 minutes before serving.

Dietary Substitutions & Allergen Swaps

• Low-Carb / Gluten-Free / Dairy-Free / Nut-Free: Naturally compliant—no swaps needed.
• Shrimp-Paste-Free: Omit belacan; increase ground coriander to 1½ tsp.
• Allium-Free: Omit shallots/garlic; add ½ tsp asafoetida (hing) and boost ginger.
• Low-Sodium: Use light coconut milk and reduce added salt; finish with a squeeze of lime instead.

Chef’s Tips

• Even Browning: Pat beef dry before searing for better caramelization.
• Patience Pays: Slow, gentle cooking draws out maximum flavor and tenderizes the meat.
• Adjust Heat: Control spice level by adjusting the proportion of dried vs. fresh chilies.

Wine Pairing

An off-dry Riesling with bright acidity will tame the heat and complement the coconut’s richness. For reds, try a Gamayor a light Pinot Noir with fresh red-fruit notes.

Nutrition Information (Per Serving)

Values are estimates and will vary with exact ingredients and brands.

Frequently Asked Questions

Q: Can I use a slow cooker for rendang?
A: Yes—sear paste and beef, then transfer to slow cooker with aromatics and coconut milk. Cook on low 6–8 hours, then finish on stove to reduce sauce.

Q: How do I store leftovers?
A: Refrigerate in an airtight container up to 4 days. Flavors deepen over time—reheat gently on low.

Q: Can I freeze Beef Rendang?
A: Freeze cooled rendang (without kerisik) for up to 2 months. Thaw overnight in fridge and reheat slowly, adding a splash of water if needed.

Q: What cut of beef is best?
A: Use well-marbled chuck or brisket for tenderness. Lean cuts may become dry.

Q: How spicy is Nonya Rendang?
A: Medium heat—adjust by reducing chilies. Authentic rendang should have a gentle warmth, not overpowering burn.

Bring the flavors of Peranakan heritage to your table tonight—cook Beef Nonya Rendang from scratch, then share your creation @simplycookingx with #GlobalCuisineSeries!