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Malaysian Beef, Shallot and Sweet Potato Redang

UK SHALLOTSThis recipe for Malaysian Beef, Shallot and Sweet Potato Redang has been reproduced courtesy of

If you want to get healthier and shed a few pounds but don’t want to deprive your taste buds, try cooking with shallots. Shallots are low in fat and contain just 40-50 calories per 80g, which counts as one portion towards the recommended five portions of fruit and vegetables per day.

Not only that, but shallots are a rich source of vitamins A,B and E and have twice the levels of vitamin C in onions. What’s more, shallots’ vitamin C content is double when eaten raw, for example, in salads.

Shallots are also a great source of potassium which is important for maintaining a stable blood pressure and they are low in sodium. And if that’s not enough reasons for buying shallots, they contain Allicin which is thought to help lower blood cholesterol levels, promote good heart health and stimulate the body’s immune system!

UK Shallots are a fantastic addition to healthy dishes adding a unique, piquant flavour and can liven up and bring a certain ‘pizazz’ to even the most sensible healthy salads, sandwiches, soups and suppers!

For more ideas on how to cook with shallots visit

Malaysian Beef, Shallot and Sweet Potato RedangIngredients for Malaysian Beef, Shallot and Sweet Potato Redang

800g rump beef cut into cubes
3 tbsp sesame oil
3 tbsp vegetable oil
1 sweet potato, peeled and cubed
16 shallots peeled and left whole
4 cloves of garlic (crushed)
1 tbsp fresh ginger, peeled and grated
1 red chilli, seeded and finely diced
2 tsp turmeric
2 tsp ground cinnamon
½ cinnamon stick
1 tbsp Malaysian curry powder
½ tsp black pepper
4 lemon rind strips
250 ml thick coconut milk
125 ml beef stock
1 tsp sugar
Sea salt and black pepper

How to make Malaysian Beef, Shallot and Sweet Potato Redang

  • Heat the vegetable oil in a heavy based saucepan and seal the meat in batches.
  • Remove the meat from the pan and keep warm.
  • Add the sesame seed oil and the shallots to the pan and sauté for 2 – 3 minutes, then add the sweet potatoes, crushed garlic, ginger, turmeric, curry powder, chilli, ground cinnamon, cinnamon stick and black pepper and cook for 2 minutes making sure the spices are cooked and sizzling.
  • Add the beef, lemon rind, coconut milk and stock.
  • Season well with the sea salt and the sugar.
  • Cover and simmer for 1 hour.
  • If, after this time the gravy is not thick enough, then raise the heat and cook rapidly until the gravy has thickened.
  • Serve with steamed Thai rice.

Serves 4 - 6

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Published with permission of UK SHALLOTS