Indonesian Beef Rendang

Another recipe passed down from Oma (our grandma). This is one of her traditional West Sumatran (Padang/Minang) cuisine, Beef Rendang.

Rendang was also voted one of the top 50 most delicious foods in the world by CNN (


 45 mins + above60 mins


 4 people



What You'll Need

  • 8-12 red chillies, sliced
  • 15-20 small shallots, sliced
  • 7 garlic cloves, sliced
  • 2 cm ginger, grated
  • 4-5 candlenut, crushed into smaller pieces, then toast on frying pan until browned
  • Salt (I prefer using a pink rock salt, as the rocky texture helps when grinding)
  • Pepper (The same reason as the salt, I use whole black/white pepper, to help grind the spices)
  • 800g-1kg Beef (I prefer using the Oyster Blade part), cut into dice
  • 400-500ml coconut milk
  • 400-500ml coconut cream
  • 3 lemongrass stalk, white parts only, bruised
  • 4 turmeric leaves
  • 6 kaffir lime leaves
  • 2cm galangal, bruised
  • 2-4 asam kandis (couldnt find the english translation for this, sorry!)
  • 2-3sdm dessicated coconut

How to Make It

Step 1

Roast the dessicated coconut (in a frypan with no oil) until brownish in colour. Then pound in mortar and pestle until it forms a paste and it gets oily. Set aside. 

Step 2

Pound in mortar and pestle the chillies, shallots, garlic, grated ginger, roasted candlenuts and salt and pepper. Most of the time I just blend the chillies in my Nutribullet, then blend the rest afterwards. Then mix them all in a bowl. Saves so much time.  

Step 3

Heat oil in a saucepan, then fry the paste shallots and chilli paste until aromatic. Then add the dessicated coconut paste, then put in the bruised galangal, lemongrass and the leaves and asam kandis. Cook until aromatic.  

Step 4

Add in the beef and the coconut milk and coconut cream. Let it boil, and then turn down the heat. Cook until the coconut milk and the coconut cream reduced down and the sauce colour turns brown to blackish colour. Cooking time could be around 1-2 hours. If the beef has turned really soft, and you dont want them to go any softer, take the beef out and then continue reducing your sauce.

Go easy with the salt, as the sauce reduced down it can become saltier. So keep on tasting, and add salt in the end.  

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