Malaysian Beef Rendang is a famous dry curry Malaysian cuisine that is combined with sticky rice or Thai fragrant jasmine rice, coconut milk and other spices. Culinary expert often describe rendang as ‘West Sumatran caramelized beef curry.” Rendang is often served with steamed rice, ketupat (a compressed rice cake), or lemang (glutinous rice barbecued in bamboo tubes), accompanied with vegetable side dishes such as boiled cassava leaf, cubadak (young jackfruit), cabbage, and lado (red or green chilli pepper sambal). Rendang is rich in spices. Along with the main meat ingredient, rendang uses coconut milk and a paste of mixed ground spices, which includes ginger, galangal, turmeric leaves, lemon grass, garlic, shallot, chillies and other spices. This spice mixture is called pemasak in Minangkabau. The spices, garlic, shallot, ginger and galangal used in rendang have antimicrobial properties and serve as natural organic preservatives. If cooked properly, dry rendang can last for as long as four weeks. It is traditionally prepared by the Indonesian and Malaysian community during festive occasions such as traditional ceremonies, wedding feasts, and Hari Raya (Eid al-Fitr). An online poll held by CNN last 2011 chose Rendang as the number one dish of their ‘World’s 50 Most Delicious Foods. Celebrity Chef Norman Musa shows his easy authentic recipe Beef Rendang. Watch this video as Chef Norman makes this recipe easy to follow and prepare.