DISH RESEARCH · Main dish
Rendang
Adam Liaw’s Malaysian rendang terlagi-lagi browns and pounds beef chuck before simmering it with rempah, strained tamarind liquid and coconut cream until almost dry. Toasted, ground coconut thickens the finish, with steamed rice served alongside.
About Rendang
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Adam Liaw’s rendang terlagi-lagi is introduced through Perak’s different rendang varieties. Its name means “more and more”. This Malaysian beef version combines a rempah spice paste, tamarind liquid, coconut cream and toasted coconut.
Beef chuck is sliced with the grain, browned in oil in batches, then pounded to loosen its fibres. It is set aside with cooking caramel sauce; dark soy sauce is the listed alternative.
The rempah combines red Asian shallots or small red onions with garlic, ginger, soaked dried red chillies and lemongrass. The ingredients are processed into a coarse paste, using a little water if needed.
That paste fries in the reserved beef oil until fragrant. The beef returns to the pan with strained tamarind liquid and coconut cream, then simmers with regular stirring until the mixture is almost dry.
Grated coconut is toasted separately until deeply golden and ground to a paste. Stirring it into the beef thickens the rendang at the finish. Liaw serves this version with steamed rice.
Ingredients in Rendang
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Garlicother
- Corianderseasoning
- Cardamomseasoning
- Cinnamonseasoning
- Cloveseasoning
- Lemongrassother
- Shallotother
- Beefother
- Turmericother
- Coconut milkother
- Gingerother
- Galangalother
- Makrut lime leafother
- Saltother
- Dried Red Chili Pepperseasoning
- Cuminseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Countries & places
- Malaysia
- Cooking traditions
- Malaysian
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.