06/08/2026
🌍 Taste of the World Thursday - Malaysian Beef Rendang
🔥 Take your taste buds on a flavour-packed journey this Thursday!
This Malaysian beef rendang is slow-cooked until the beef is tender and coated in a rich, fragrant curry sauce made with coconut milk, lemongrass, ginger, turmeric, chilli and warm spices. 🍛✨
Serve it with steamed white rice and fresh toppings for a bold, comforting dinner that brings restaurant-style flavour to your table.
🛒 Pick up everything you need at your nearest Pick n Pay and make Thursday dinner unforgettable.
🍽 Serves - 4
⏱ Cooking Time - 1½–2 hours
🛒 Ingredients:
Curry Paste:
* 5cm k**b fresh ginger, peeled and sliced
* 4 stalks lemongrass, roughly chopped
* 1 red onion, roughly chopped
* 5 cloves garlic, sliced
* 6 red chillies, deseeded
* 3cm k**b fresh turmeric, grated, or 1 tsp ground turmeric
* 2 tsp ground cumin
* ½ cup desiccated coconut
* Vegetable oil
* Salt and milled pepper
Beef Rendang:
* 1kg beef shin, cut into chunks
* 3 star anise
* 6 cardamom pods, bruised
* 4 cloves
* 1 cinnamon stick
* 1 can (400g) coconut milk
* 1 Tbsp tamarind paste
* Juice of 1–2 limes
For Serving:
* Steamed white rice
* Sliced red onion
* Cucumber shards
* Fresh coriander
* Fresh coconut shavings
* Strips of red chilli
👩🍳 Method:
1️⃣ Blend the curry paste ingredients with a splash of water until smooth.
2️⃣ Toast the coconut in a dry pan for 1–2 minutes until golden.
3️⃣ Heat oil in a large pot and fry the curry paste until fragrant.
4️⃣ Season the beef, add it to the pot and brown well.
5️⃣ Add the whole spices and toasted coconut, then stir-fry for 1 minute.
6️⃣ Add 2 cups water and half the coconut milk. Cover and simmer for 1½–2 hours until tender, adding water if needed.
7️⃣ Stir in the remaining coconut milk, tamarind paste and lime juice.
8️⃣ Serve with rice and top with red onion, cucumber, coriander, coconut and chilli.
💡 Cook’s Tip: Use a pressure cooker to reduce the cooking time to 45–50 minutes. Thicken the sauce with a little cornflour if needed.
