Rendang
Rendang originates in the Minangkabau highlands of West Sumatra, developed as a preserved dish: by reducing the coconut milk completely and frying the meat in its own fat, the dish stays fresh without refrigeration for several days. It is central to Minangkabau ceremonial life — served at weddings, harvest celebrations, and Eid. The two stages of cooking define the dish. First, the beef simmers in coconut milk with the rempah paste for over an hour until completely tender. Then the liquid evaporates and the oil separates — the meat begins to fry in its own fat, developing the dark mahogany crust and concentrated flavour that makes rendang distinct from any other coconut curry. Stopping before the liquid fully reduces produces a wet rendang; the traditional form is dry.
Rich in protein
Filling and nutritious
Can be frozen
Great for meal prep
Slow simmered
Low and slow cooking
Traditional recipe
Authentic taste
Ingredients 4 servings
- 1 kg beef chuck or brisket, cut into 5 cm cubes
- 800 ml full-fat coconut milk (2 x 400 ml cans)
- 5 shallots (about 150 g), roughly chopped
- 4 garlic cloves, roughly chopped
- 2 tbsp fresh ginger (about 3 cm piece), roughly chopped
- 1 tbsp fresh galangal (about 2 cm) or 1 tsp galangal paste
- 3 lemongrass stalks, pale parts only, roughly sliced
- 4-6 dried red chillies, soaked in warm water 15 minutes and drained
- 4 kaffir lime leaves, stems removed, very finely shredded
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp fine sea salt
- 1 tbsp vegetable oil
How to make it
- 1Blend the shallots, garlic, ginger, galangal, lemongrass, and soaked chillies with 2 tbsp of the coconut milk until completely smooth — about 2 minutes in a food processor.
- 2Heat the oil in a large heavy pot over medium heat, add the spice paste and cook for 5-6 minutes, stirring constantly, until deep golden and the raw smell has gone.
- 3Add the beef cubes and stir to coat with the paste; cook for 3-4 minutes until lightly coloured.
- 4Pour in the remaining coconut milk, add the kaffir lime leaves, turmeric, coriander, cumin, and salt, and stir to combine.
- 5Bring to a boil, then reduce to medium-low and simmer uncovered for 1.5 hours, stirring every 15-20 minutes, until the coconut milk thickens significantly and turns light brown.
- 6Continue cooking, stirring more frequently (every 5-10 minutes), for another 30-45 minutes as the sauce reduces to almost nothing and the oil splits from the coconut; the beef will begin to fry in its own fat and turn deep mahogany brown — this is when rendang is ready.
- 7Serve with steamed white rice.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
