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Wagyu Beef Rendang by Candlenut Singapore
The world’s first Michelin-starred Peranakan restaurant, Candlenut takes a contemporary yet authentic approach to traditional Straits-Chinese cuisine.
The Westholme Wagyu Beef Rendang is a particular standout, full of flavour that typifies the very best of Peranakan cuisine. We are in luck as Chef Malcom Lee kindly shares the recipe for this scrumptious dish!
![](https://gourmetontour.com/wp-content/uploads/2015/01/Malcolm-Lee-Singapore-Michelin-Star-Chef.jpg)
![](https://gourmetontour.com/wp-content/uploads/2015/01/Candlenut-Singapore-Worlds-Best-restaurant-Beef-Rendang-recipe-.jpg)
Wagyu Beef Rendang
Wagyu Beef Rendang by Candlenut Singapore
Ingredients
Ingredients A
- 500 gr Beef short rubs, cut into 5cm chunks
- 60 gr Shallots, peeled
- 20 gr Garlic cloves, peeled
- 60 gr Big red chillies, stems removed
- 15 gr Galangal, peeled
- 5 gr Ginger, peeled
- 3 gr Candlenut
Ingredients B
- 1 stalk Lemongrass, white portion
- 3 Kaffir Lime Leaf
- 1 Tumeric Leaf
- 400 ml Fresh Coconut Milk
Ingredients C
- 35 ml Kerisik
- 1.25 gr Dry Rendang Spices
Instructions
- Blend all ingredients in Set A, except for the beef short ribs, in a food processor until a rough mixture is formed.
- Place mixture into a big pot and add the coconut milk before bringing it to a boil.
- Add the beef and the Set B ingredients to the pot.
- Simmer over a medium-low heat for two hours, stirring at intervals.
- Allow the mixture to slowly brown. At this point, add the ingredients in Set C.
- Mix well over continuous low heat, frying till the Rendang gravy has caramelised.
- Serve with rice and a vegetable dish