Rendang(Courtesy of Maxis)


Rendang is a Malaysian Hari Raya staple and can come in an astounding variety of consistencies and textures, dry or moist, fine or chunky. Made with various kinds of meats from chicken to venison, the classic Rendang is made using beef and is cooked over a woodfire wok for hours. Thanks to Maxis, celebrity Chef Wan is opening his kitchen up to us and shares his version of the classic Rendang Pedas Daging or Spicy Beef Stew and it's quicker and easier than ever.

What you'll need
4 tablespoons of cooking oil
2 onions, peeled and finely pounded
500g (1 lb 1 1/2 oz) of beef sirlion, cut into bite-size cubes
2 tablespoons of tamarind juice
salt to taste
sugar to taste
2 turmeric leaves, washed and sliced

For the spice paste, you'll need:
8 shallots, peeled
5 cloves of garlic, peeled
A 2.5cm (1 in) knob of young ginger, peeled
A 1cm (1/2 in) knob of galangal, peeled
10 dried chillies, rinsed clean and soaked in water to soften, then drained
3 stalks of lemongrass, sliced
and a 1cm (1/2 in) piece of belacan or dried prawn paste piece, dry-roasted on a grill, in the oven or in the microwave

What you need to do

Cooking Rendang is an intense business but Chef Wan's version can be executed in 3 easy steps! Combine all the spice paste ingredients in a blender and blitz it until smooth.

Heat the oil in a wok or large pan. Fry the onions and aforementioned blended spice paste over low heat for about 10 minutes, stirring constantly.

Then add in your beef, the tamarind juice, sugar and salt to taste, followed by the turmeric leaves. Continue to stir constantly until the beef is cooked and the gravy has thickened.

It's as simple as that! Now remove from the heat, dish out and serve with rice or better yet ketupat or lemang. You're all ready for Hari Raya!

For more tasty recipes from Chef Wan, click to