this is the best recipe of my live i cook it every month very delicious it ate it with ketupat or nasi impit or u can eat it with rice lets try u all

A fantastic combination of spicy and sweet. The sauce served over rice is really nice. I also tried using a lemon grass paste (an Australian product sold under the brand name "Gourmet Garden") instead of the real grass and that seems to have worked nicely. Its quite a bit more expensive, but turning lemon grass into a paste using your chopper is a real challenge. I also substituted plain yogurt instead of coconut milk. A low fat solution, but costs a bit in terms of taste. Yogurt tempers the spicy peppers, so there's a balancing act to perform there as well.

This dish needs constant stirring or it'll get burnt at the bottom of the pot. I find it a bit too dry so had to add a little more water to it. Overall, it tastes good.

Paired this recipe with Spiced Basmati Rice by McCormick - a truly fabulous taste combination. My only recommendation is that you use a tender cut of beef or increase the water amount and cook for up to 3 hours to prevent the meat from being chewy.

I omitted the cloves and the grated coconut, as it was unavailable at the time but this is an incredible recipe, very delicious and authenticly asian taste - my husband loves it.

I give it 5 stars, because although I didn't do a great job with it, I know it has potential. This was my favorite dish at a certain restaurant, and this recipe is a pretty faithful reproduction of it. I recommend less coconut (I used 1.5 cups, and that's pretty generous), and make sure you don't overcook the coconut...it will be crunchy in the final product if you do. Also make sure you take it off the burner when it still has plenty of liquid...the sauce pairs excellently with the white rice.

Rendang is my favorite dish, I loved this recipe particularly- it adds more spices to the beef.

After one hour trawling the Internet for a good Asian beef recipe I found this – an attractive recipe with all ingredients all obtainable in a local supermarket – no obscure spice or vegetable taking hours to find. My partner is Malaysian and food critical. Attempting Rendang was a risky being universally known as difficult to achieve authentic results. I used real cocoanuts, smashing them and then grating the white flesh, remembering once being told that the secret of Rendang lies in the cocoanut. There is definitely a balance to be reached on cooking times. I had all the right weights and timings. Things seemed fine 15 minutes into the “simmer” then 15 minutes later the liquid had dramatically vanished – even just starting to stick and burn. Yes, it was a low heat. Further, the meat didn’t seem that tender. Panic I decided to put scrape the whole thing into a pan with a closed lid and added more water and give it another 20 minutes. The final result, very good, everyone liked it. The taste was really close to the “real thing” – but I was advised that the meat should actually be quite hard and have the coconut sticking to it. That’s the art and challenge I believe. Once that I am sure this recipe is capable of delivering with practice and care on liquids Vs Cooking times. I am going to stick with the Wok as I am sure they wouldn’t put a Rendang in a pressure cooker, useful though they are.

My husband (the picky eater) thought it tasted "weird" but I loved it. My grocery store carries tubes of pureed lemon grass, ginger, and garlic where the fresh herbs are located. But I didn't get the right chile peppers so it wasn't as spicy as it could have been. Will definately make again...he can have PB&J. ;-)

This a great Rendang recipe. Very very easy to use. Don't skimp on the lemon grass as that is where the zing comes from. I omitted the nutmeg as I did not have any. Another trick is to make it in a pot and close the lid to let the meat tenderise for about 30 mins and then start evaporating the liquid. Perfection!

i made the mistake of not dry-frying the fresh coconut until golden brown,instead i fried it until it turned a tiny bit yellow.This made the finished dish have a rather nasty crunch to it.Whether frying the fresh coconut until golden brown eliminates this problem remains to be seen.Next time i make this dish,i will just use alot of coconut CREAM (not milk) to compensate for the fresh coconut and will use slightly more lemongrass than is recomended in this recipe.Otherwise,this is a tasty dish for all the family.(minus the chilli`s of course).

this is my all time fav dish however it does contain higher calories and fat. for those who love healthy cooking, simply replace coconut milk with low fat milk, use canola oil, trimmed beef (this type cooks faster). what i usually do is i use rendang instant mix and boil it with beef and potato (untill potato tender) using 1 tbsp canola oil then add lemongrass (only). 5-10 mins before cooked add another 1 tbsp oil and mix ingredients. when the rendang is cooked then i pour bit of low fat milk and mix them over leave for 2 mins then ready to serve with rice! less fat and still as delicious as the original.

The flavor and especially the smell of this dish is very attractive. I found that my stew beef didn't get tender enough in the wok, so I used a pressure cooker to finish it off. Next time I'll skip the wok entirely.

Great flavor with a BITE!