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Mama Sita's

Beef Rendang by Kusinerang Maranao

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Anna Jerralyn Gamor is the creator of Kusinerang Maranao. A culinary graduate and food entrepreneur based in Bulacan, she highlights her Maranao heritage and Halal lifestyle through her social media platform. She advocates Halal food awareness, giving glimpses of the life of a Filipino Muslim living in the city. Image credit: Anna Jerralyn Gamor. Beef simmered in a toasted coconut and spice paste of ginger, chili, and lemongrass (sakurab), finished with coconut milk and Mama Sita's Oyster Sauce. Simply serve with hot rice and sliced cucumber.

  • Cooking time: Cook 2 hr 30 min
  • Yield: 8-10
  • Difficulty: Intermediate
  • Ingredients: 12 ingredients
  • Steps: 7 steps

First published

Beef rendang in a dark coconut spice sauce, served with rice and cucumber, with Mama Sita's Oyster Sauce behind
Beef Rendang by Kusinerang Maranao

Ingredients

Check off each ingredient as you go.

Instructions

  1. Heat the pan, add the coconut meat. Toast the coconut meat until golden brown. Transfer the toasted coconut in food processor to get fine texture. Set aside.

  2. Combine ginger, red onion, red chili, and sakurab in food processor to get paste texture.

  3. Heat the oil in a pot, over moderate heat, add the spice paste and fry for 5 minutes until it is fragrant and dark red in color.

  4. Add the beef, stir it until it is coated with the spice paste and cook it for 10 mins.

  5. Add turmeric powder, ground and toasted coconut meat, Mama Sita’s Oyster Sauce, and gata. Stir. Lower the heat to simmer for 20 minutes.

  6. When the beef is slightly tender, add the kakang gata, salt, and black pepper. Let it cook until beef is tender and the gravy is thick. Turn off the heat.

  7. Serve with hot rice and sliced cucumber.