Similar Recipes
Beef Rendang
An authentic Beef Rendang recipe, the king of all curries, made from scratch! Easy to make, just takes patience to slow cook so it's meltingly tender.
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Beef Rendang
One of Malaysia's better-known dishes is beef rendang, a slow-cooked dry curry deeply spiced with ginger and tumeric, kaffir lime and chilis. In Malaysian fashion, it fuses sweet, sour, and savory elements.
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Beef Short Rib Rendang
Learn more about how to make rendangs here. [Photograph: Chichi Wang] When I dined at Fatty Crab, my favorite dish by far was the Beef Short Rib Rendang. Meltingly tender, deboned chunks for beef short ribs were nestled in a...
Vindaloo
Vindaloo is so much more than just a spicy Indian curry sauce. Beef is slow cooked in a complex blend of spices until fall-apart tender. Epic!
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Panang Neua (Thai Panang Beef Curry)
A rich, nutty Thai panang curry, paired with tender braised short ribs.
Hong Kong Beef Curry
Hong Kong style beef curry has a concentrated strong curry flavor mellowed by coconut milk and a long simmering time. The best beef curry uses a fatty cut of beef chuck with a some tendon or gristle producing the perfect texture.
Massaman Curry
Made-from-scratch beef Massaman Curry! A rich fragrant Thai coconut curry with tender fall apart beef, it takes a few hours to make and is totally worth it!
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Sri Lankan Beef Smore Recipe | Cook the Book
Together, this East meets West pot roast is a mess of big, beautiful flavors—warmth from the spices, a slightly tart element due to the vinegar, and a richness from the beefy cooking juices combined with the coconut milk.
Tangerine Beef
Tangerine beef is a dish with big flavors. By now, you've probably seen it in many Chinese restaurants, with different variations, but this tangerine beef is based on a dish I tried for the very first time.
Burmese Beef Curry with Potatoes
This slow-cooked cozy and comforting recipe for Burmese Beef Curry with Potatoes hails from Burma Superstar restaurant in San Francisco.
The easy-to-make beef rendang is one of the most amazing curry dishes I'd ever eaten. A few specialty ingredients, from the Asian grocery is all you need to make it!
Serve With
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Nasi Lemak (Malaysian Coconut Rice)
Frequently served with toppings and condiments like sambal tumis and dried anchovies, this coconut rice is what many Malaysians crave when they wake up in the morning.
Gado-gado (Indonesian salad)
tempeh and fried tofu For blanched vegetables: 1 cup of string beans cut into 4 cm long pieces, 1 cup of shredded cabbage, 1 cup of mung bean sprouts, 2 small chayotes cut into wedges (2 cups' worth), 1 cup of water spinach ("ong choy"), 1 cup of Chinese spinach Chinese spinach water spinach...
Gado Gado (Indonesian salad with peanut sauce)
This is an Indonesian Gado Gado with a fabulous peanut sauce that is true to the authentic flavours but easier to make. Use any vegetables you want!
Coconut Rice (fluffy, not gluey!)
Simple, fluffy coconut rice! Fantastic side with any South East Asian food - Thai, Malaysia, Vietnamese - as well as Caribbean and tropical foods.
Nasi Goreng (Indonesian Fried Rice)
A traditional recipe for Nasi Goreng, Indonesian / Bali fried rice. Easy and fast to make, and no hunting down unusual ingredients!
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Nasi Goreng (Indonesian Fried Rice)
Nasi goreng, Indonesia's version of fried rice, gets a sweet-savory profile from kecap manis and a big hit of umami from shrimp paste.
Nasi goreng
This has to be an all-time favourite of mine. Simple to make and so tasty!
Nasi Goreng (Indonesian Fried Rice)
Nasi goreng is Indonesia’s national dish. It's made with cold leftover rice, seasoned with sweet soy sauce (kecap manis) and whatever leftovers and spices the cook has on hand. It's often topped with a fried egg and served for breakfast.
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Turmeric-Coconut Chicken and Rice
[Photograph: Max Falkowitz] This is not your typical chicken and rice dish, but it may be my new favorite. The chicken is cooked two ways: first braised on the bone in rich coconut milk, steeped in turmeric and chile; then...
Panang curry
Panang curry is one of my favourite Thai curries as it's rich in flavour and packs a little punch. But, if you can't handle the spice, you can just reduce the amount of chillies you use to soften the heat. Enjoy!