Do you know what the world’s best foods are? Sushi, beef rendang or lasagne? You probably thought you knew, but most likely you don’t.

If you chose rendang, congratulations!  Based on 35,000 votes, the world’s most delicious food is rendang from West Sumatra, Indonesia.

CNN scoured the planet to create the list of 50 most delicious foods in 2011, and rendang took the top position on the list.

Note: This post may contain affiliate links. Please read my disclosure for more info. I may receive commissions for purchases made through links in this post.

Introducing the best rendang- rendang minang from Sumatra

Beef rendang is one of the original cuisines of Minangkabau descent and Sumatra’s culture. It is served at special occasions to honor guests and during festive seasons. It is a delicious Indonesian dish prepared with a myriad of herbs and spices cooking for a few hours until all the liquids have been completely absorbed by the meat. Beef rendang is best eaten with steamed rice and condiments such as fried onions and chili pieces.

Here is the good news.  You do not need to travel to Sumatra of Indonesia. You can just recreate the world’s best food at home by following this beef rendang recipe.

This recipe is the authentic beef rendang recipe from the native land of Rendang in Minangkabau, tested in my kitchen based on several original recipes written in Bahasa Indonesia (the Indonesian language).

Beef rendang 4

Making beef rendang (Updated on 25th March 2018)

I have received many comments and inquiries after publishing this recipe in early 2017. There are two problems readers encountered which I would like to provide further explanation.

Use the right type of chili.

chili for beef rendang

We use the red chili as shown in the image. There was an incidence a reader mentioned that the amount of chili way too much. I guess he might have used other types of chili such as bird’s eye chili!

If you use the red chili as shown, which is the local Serrano chili, the amount should be OK (300g for 1kg of beef). I prefer to remove the seed and pith to reduce the hotness and yet retain the flavor. If you still prefer to be less spicy, reduce the amount to 200g.

Cut the galangal into small pieces.

galangal for rendang

Why is it necessary to do this since we are going to blend the galangal with the food processor anyway? That is where the problem arises. You need to blend the galangal, garlic, onions, and chili finely before sauteing. You want this aromatics along with other spices to cook down to become a paste which will stick onto the beef.

galangal for rendang (chopped)

All these ingredients can cook down easily but NOTgalangal! The larger pieces of galangal will not disintegrate even after slow cook for four hours. The result will be a mouthful of unpalatable chunks of galangal which you want to spit out, which is quite disturbing!

Other than that, this is a delightful Indonesian dish that has won the heart of so many gastronomes. Try it out at home and I don’t think anyone will regret it.

Step by step instruction (with photos)


Step 1: Cut the beef. Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.


Step 2: Blend the spice. Blend all the ingredients in (B), set the blend aside.


Step 3: Bash the lemongrass. Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.


Step 4: Saute the spice. Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.


Step 5: Add coconut milk. Add the coconut milk and lemongrass into the wok.


Step 6: Add the beef. Add the beef and cook over medium heat. Bring the coconut milk to a boil.


Step 7: Simmer the beef. Once it is boiled, continue to simmer over low heat. Add water from time to time when the stew is about to dry.


Step 8: Cook until tender and turns into dark brown. Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.

Beef rendang 6

Beef Rendang Minang recipe

Yield: 2 .5kg

Beef Rendang Recipe

Beef Rendang Recipe

Authentic Indonesian dry rendang.

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes


Ingredients (A)

Ingredients (B)- to blend

Ingredients (C)- Seasonings and Spices


  1. Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.
  2. Blend all the ingredients in (B), set the blend aside.
  3. Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.
  4. Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.
  5. Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
  6. Add the beef and cook over medium heat. Bring the coconut milk to a boil.
  7. Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
  8. Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.
  9. Served with rice or bread.


Note: Since not everyone tolerates the same level of hotness of chili, please reduce the amount and remove the seeds of the chilies if you are not used to spicy food.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 1533Total Fat: 90gSaturated Fat: 43gTrans Fat: 1gUnsaturated Fat: 39gCholesterol: 187mgSodium: 1863mgCarbohydrates: 125gFiber: 9gSugar: 83gProtein: 64g

This data was provided and calculated by Nutritionix on 1/29/2019

2 types of superior rendang recipe with terrific flavor

There are two types of beef rendang, depending on how much water content is in the dish.

Dried beef rendang

According to Minangkabau (hence the name Minang rendang) tradition, their authentic beef rendang should be dry. Beef rendang is carefully stirred, simmered and cooked for three to four hours until the coconut milk has totally evaporated and the meat has absorbed the flavor of the herbs and spices. Dried rendang can be stored at room temperature for three to four weeks.  It can even last up to six months if frozen.

Moist beef rendang (kalio)

Moist beef rendang is cooked much shorter than dry beef rendang.  The cooking process ends when the coconut milk becomes a thick gravy of the rendang.  Moist rendang is more popular in neighboring countries- Malaysia, Singapore, Brunei, and southern Thailand. One of the exceptions is rendang Tok found in the state of Perak, Malaysia, which is dry.  Most rendang served in the western countries is moist rendang, compared to its original Minang counterpart.

Malaysian rendang is normally cooked for shorter periods and added with kerisik (toasted grated coconut) to thicken the gravy.  I have written another recipe for the Malaysian rendang which is included in the recipe compilation in my eBook.

How to prepare the best beef rendang (12 helpful tips)

It is quite easy to cook rendang Minang, but pay attention to some finer points below in order to successfully cook the most delicious food in the world.

  • Sirloin is the choice for more tender rendang, but topside is good to use since the beef is stewed for about four hours.  You can stew the meat longer by adding water until the beef is tender enough. I used the topside in this recipe and it turned out perfectly.
  • Blend the spice with an electric blender.  You do not need to add water as the chilies and onions have sufficient water content for blending.  Furthermore, it will take longer to saute the spice paste if the water is added.
  • Saute the spice paste with vegetable oil on low heat until it turns fragrant.   Add coconut milk and stir frequently.  The spice paste can scorch easily if left unattended.
  • Most Asians use a wok to cook rendang.  This is because the beef is cooked by the coconut milk at the bottom of the wok which is spherical.  Alternatively, try to find a pan with a curved bottom to cook rendang if you do not have a wok.
  • Cut the beef across the grain by using the sharpest knife you have.  If it is too soft, place it back in the freezer until it gets firmer.  Since the beef will be cooked for about four hours, the size should not be smaller than 2 cm cubes.  Otherwise, the meat will easily break into smaller pieces.
  • There is an easy way to peel the ginger and turmeric which I explained in another post.
  • I normally prefer to remove the seeds of the red chili to reduce the hotness.  Rendang is not very hot and spicy, but you can always alter the amount of chili to taste.
  • It is best to use freshly pressed coconut milk.  If it is not available, you can use canned or carton packed coconut milk.  Once opened, coconut milk should be kept in the chiller at all times.  You can also divide the coconut milk into smaller portions and keep them frozen.  Fresh coconut milk can be kept for much longer if frozen.  I have used frozen coconut milk for making rendang and it is as good as the freshly pressed one after a month.
  • Substitute the fresh coriander seeds, turmeric, and cumin with ground powder if you prefer. It will not make a huge difference to the final taste.
  • Use only the pale yellow bulbous bottom part of the lemongrass. The greenish upper part of the stalk has less flavor and should be discarded. Bashing the lemongrass before adding it to the coconut milk will help release the aromatic flavor of the lemongrass into the rendang.
  • Assam keping (also called assam kandis / gelugur in Indonesia) is available in dry pieces and is extremely sour.  You can use tamarind (assam jawa) as a replacement since it is quite similar.  However, the authenticity of rendang is lost if you substitute it with other souring agents such as lemon or vinegar. You can omit it if assam if unavailable. Some original rendang recipes from Indonesia do not include assam.  Be careful not to add too much assam as rendang is not supposed to be a sour dish.
  • Turmeric leaves are another ingredient that is not available in certain parts of the world.  If you are unable to get turmeric leaves, use two more kaffir lime leaves.
Beef rendang 7

8 bonus tips to get the best result for the beef rendang

The process of cooking rendang is simple.  The following tips will be useful to guide you through the process if you are to cook rendang for the first time.

  • Start with sauteing the spice paste with oil on low heat.  The purpose of this step is to lightly fry the spices until they become aromatic.  Constantly stir the spice paste as it can get scorched easily.  You may want to add oil for easy sauteing and remove the excess oil during stewing.  Stop sauteing when it turns aromatic or if the oil separates from the spice.
  • Once the coconut milk reaches boiling point, reduce heat to a minimum.
  • Be patient when preparing rendang.  The long cooking time will enable the flavor of the coconut milk and spices to be fully absorbed into the beef.
  • After one to two hours of continuous cooking, the liquid will turn into a thick gravy.  If you are preparing moist rendang, stop at this stage.
  • Since this is the dry beef rendang recipe, the cooking process should be continued until the liquid has totally evaporated.  This will take about four hours. Add water if it becomes too dry before the end of four hours.  The authentic Minang rendang is dry, as opposed to the moist beef rendang more popular in Malaysia, Singapore, and the western countries.
  • The liquid will eventually fully evaporate and completely caramelize.  The beef will cook continuously in the remaining oil and absorb all the flavor of the spices.
  • The color of the meat will gradually turn darker and eventually become dark brown at the end or four hours. The flavor of the spices and coconut is fully fused with the beef now.  You can finally enjoy the flavor of the authentic beef rendang Minang.
  • You can garnish rendang with turmeric leaves cut into thin strips, red chilies, and kaffir lime leaves.

    83 replies to "Beef Rendang Recipe (How to make authentic Indonesian Rendang)"

    • Chester Mak

      Wow, what a detailed recipe with tips too. I am excited to make your rendang. It looks GREAT! Thank you!

      • kwankp

        Hi Chester,
        Thanks for your interest in rendang. Hope my tips helps.
        KP Kwan

    • […] food we eat daily, Japanese and Korean food is the close second. I want to focus on Chinese, Malay, Indonesian, Thai and Vietnamese food that I am best with, but not sure what the readers really want me to […]

    • […] Indian curry. You can also visualize the flavor of Thai green curry, Malaysian curry chicken, and Indonesian rendang. However, Japanese curry is an exception. It is not hot and spicy and has a tinge of sweet […]

    • Hebergeur

      This is one of my all-time favorite Malaysian dishes, yet I ve never tried to make it. But the lemongrass in my herb garden is ready to be harvested, and here is your recipe I think the universe is trying to tell me that it s time to make beef rendang!

    • Hasbel Zainuddin

      The rendang looks so delicious!
      I have always wanted to have the minang rendang recipe.
      Thanks a lot Kwankp and also thanks for the tips. They are
      a great help.
      I will try making it.

      • KP Kwan

        You are welcome Hasbel. Hope my post help you to make a great rendang.

    • David


      I,pm trying to find an ingredient I had in a ineonesan restraunt. It was in a beef randang and it’s got a similar texture to a fresh olive, it’s dark black and had an almost mild but salt caper like taste. Any ideas?

      • KP Kwan

        I am not sure whether that is buah keluak, based on your description. It is used in certain types of Indonesian dishes such as rawon and rendang.

    • Joanie Ning

      Hi Kwan.

      Your blog is very informative. I was looking up the net for the most suitable type of beef to use for Rendang and you mentioned to use topside?.
      I am residing in Australia, fresh coconut milk is not available here in Queensland. Having no choice, I have to opt for coconut cream.
      Our Malaysian herbs are costly here too!
      I am planning to cook 3kgs of Rendang next week as my mom and Aussie friends have been asking for it.
      Thanks for all the tips here.


      • KP Kwan

        Dear Joanie,
        Thanks for dropping by my blog.
        I use topside, mainly due to the price factor. Australian beef is definitely of better quality (and comparatively cheaper). I suggest use sirloin and shorten the time of stewing.
        It is hard to get fresh coconut milk so you may have to settle with the can or package coconut milk.
        KP Kwan

    • Francis

      Hi Kwan,

      Thanks for the detailed receipe. Was wondering if the cut of beef can be substituted with brisket or ox tail instead? Also, where can i buy tumeric leaves?


      • KP Kwan

        Traditional Indonesian used sirloin for best result, but can be substituted with other cuts for cost reason. Beef rendang is a boneless cuisine, so I suggest you use the oxtail for other recipes.

        I can understand turmeric leaves is hard to find. Over here it is sold in the wet market. If it is not available, keep it simple and omit the leaves.

        • Mary Millett

          Turmeric leaves can be bought at most Asian gourmet shops, I reside in Perth Aus. Thanks for sharing your recipe, today I actually cooked Rendang, before I received your recipe, I used Gravy Beef, it turned out rather dry, beef brisket is much better for slow cooking, it’s more moist.

          • KP Kwan

            Hi Mary,
            It is great to know that you get the ingredients easily.
            All the best in making your rendang.
            KP Kwan

    • […] a fish curry, then the Curry Powder for Fish is more suitable. And if you want to cook a pot of rendang (which is a type of Indonesian curry), you can use the rendang spice mix […]

    • liliantiro

      Hi, what other kind of beef cut can I use aside from topside? I prepared rendang using boneless beef blade for pot roast but the meat broke into pieces. I used crabapple as a souring agent.

      • KP Kwan

        Sirloin and rump are both suitable alternatives to prepare rendang.

    • Sylvia

      Hi KP,

      I will try your recipe next round. It is by far the most informative recipe I came across. Thank you very much. I have some questions and hope you can help.

      1. Do I close the lid when I am cooking the meat?

      2. I have cooked Rendang many times but last night was the only time the meat became a little dry. The only different thing I did was I cut the meat pieces into a smaller size. Could this be the reason? The meat did not break too much into smaller pieces because I turn them very gently.

      I would like to point out that your PDF step 1 and 3 are reversed, but I definitely think you are very kind to share the recipe in such a step by step detail instruction.

      I will rate the recipe after I try it next round.

      Thank you and hope to hear from you soon.

      Sylvia Lian Brand

      • KP Kwan

        Dear Sylvia,

        Thanks for reading my post and recipe, and pointing out the mistake in the arrangement of the PDF file.

        I would like to share my experience with you of what I have done. I have tried to cook it with the lid on and open it throughout the process. There is no noticeable difference in the final result.

        I do try to reduce to heat to the minimum through the cooking, as close as to just below the boiling point of water. I find the meat tend to be more tender when I turn up the heat. Small size usually is not the main problem in my opinion.

        Also, if you use turmeric powder, reduce the quantity in the recipe by half. The quantity in the recipe is for fresh turmeric root.

        Hope this is useful and looking forward to knowing the result.

        KP Kwan

    • […] will find your guests in ecstasies over the heavenly aroma of a symphony of spices wafted out from the […]

    • […] recipe that you have, try this unorthodox way of preparing the soup. (Albeit it is a very common cooking method in Indonesia and Malaysia ? […]

    • Ken

      Hello. Looks like a fantastic recipe!

      One question: are the kaffir lime leaves, assam keping, and turmeric leaves only used for garnish? Although you list them in the ingredients, you don’t mention them again in the recipe instructions. I’m just wondering. Thanks so much!

      • KP Kwan

        Hi Ken,

        Asam keeping is for sourness (much like using vinegar of lemon for other dishes), whereas both turmeric leaves and kaffir lime leaves are for flavors.
        I miss out the instruction which has been added to the recipe accordingly.

        Thanks for pointing out the confusion.

        KP Kwan

    • S O Chang

      Hi KP Kwan,

      Really tempting recipe for beef rendang. Will try out when I find the time. Just to highlight to you regarding your pictures in Step 1 and 3 in the PDF file. They do not correspond to the steps you indicated.

    • Nadine

      Hi KP Kwan,
      Just wondering in this whole cooking process, do we cover the rendang with a lid? so do we cook it for hours open without covering with a lid?
      thank you so much for this amazing and detailed recipe. So, so Appreciated!
      hope to hear from you
      Kind regards

      • KP Kwan

        Hi Nadine,

        I did try both ways (cove and uncover) to cook beef rendang. I find that both yield the same result.
        Personally, I like not to cover it. I can see what is happening and if I need to add water to prevent it from getting burned at the bottom. I also like to stir and flip from time to time so that the meat is cooked evenly.
        If you cover it with a lid, then you need much less water, and perhaps do not need at all. It is great to do that if you have a transparent (glass) lid.
        No matter which way I use, I will not add water for the last 15 minutes. Just let it cook over very low heat until it is dry. After all, this is a dry beef recipe.


        KP Kwan

    • Jen

      Hi KP Kwan,

      Thank you for the detailed recipe:) I find your video is very useful, I can always check if I am on the right track! I tried your recipe and absolutely love it. I used Tamarind concentrate (2 tsp) as I can’t find assam keping, will I get the same end result? Thank you.


      • KP Kwan

        Hi Jen,
        Use can use that as the substitute. Assam keping (or assam gelugor) is a different type of plant from Tamarind paste (assam Jawa), but both are similar.
        Assam adds a tinge of sourish note to the rendang, which is nice.
        I am glad that the beef rendang recipe works and hope you enjoy it.

        KP Kwan

    • beverley

      I don;t know if the people who have cooked this and given it a 5* star rating have any taste buds.

      This was foul. I only had 45 grammes of chillis not the 250g stated and it was searingly hot and inedible. There is also far far too mush turmeric in this recipe.

      All in 4 hours of a day wasted for a disgusting curry

      • KP Kwan

        Hi Beverley,

        Thanks for your comments, and sorry that you are not used to taking food that is too hot. You have highlighted a point that we overlook, i.e., not everyone can accept the same level of hot and spiciness.

        The amount of chili in the recipe is the typical amount used in Indonesia. We suggest to remove the seeds and reduced the chilies for anyone do not wish the rendang to be too hot.

        As for the turmeric, you can substitute fresh turmeric with turmeric powder, and reduce the amount to just half.

        I have just added the above information in the recipe so that it will not happen to other readers in future.

        Thanks very much.

        KP Kwan

    • Yong

      Brilliant recipe and well explained with pictures. Tried it yesterday and came out very authentic indeed. Made using 2.5 kg of skirt steak. It was perfect.

      • KP Kwan

        Hi Yong,
        Thank you for trying the Indonesian Rendang recipe and feel happy that it turned out well.

        You may want to try some of my other recipes and let me know your feedback.


        KP Kwan

    • […] Beef Rendang Recipe (How to make authentic Indonesian Rendang) […]

    • Daniel Tiernan

      In your video on preparing Indonesian Beef Randang, I see that you put what looks like sliced Red Bell Peppers in the food processor, even though this is not listed in the ingredients. You have red chilis listed as an ingredient. Is this what you are referring to as red bell peppers, or what we in the West would call red bell peppers?

      • KP Kwan

        That is the red chili for the beef rendang, which is quite hot, not red bell pepper (capsicum). You can see how it looks like in some of the images in the article. I remove the seeds when I do not want it to be too hot.

    • Daniel Tiernan

      Thank you so much for response about the red chilies not being red bell peppers.
      I live in the U.S., and the grocery stores here usually don’t have the red chilies. Can I use Pablano or Serano pepper (they are mexican and very hot), or the Habenaro (which is extremely hot). They are all green in color but different levels of heat.

      What would your red chili compare to from the those I listed above? Thank you for your help!

      • KP Kwan

        Hi Daniel.

        Serano pepper (Capsicum annuum L.) you mentioned is the closest to what we use over here in Malaysia. If you can find the red one as what I use, then you will expect the authentic rendang flavor.

        KP Kwan

    • Daniel Tiernan

      Also, can I use tumeric root vs. tumeric powder. My feeling is that the tumeric root I can get from my Asian market is fresher than the powder. How much of the tumeric root would you recommend? Thank you!

      • KP Kwan

        Hi Daniel

        Tumeric root is Bette than the powder as it is fresh. I use the turmeric powder as I have it in my kitchen.

        KP Kwan

    • Daniel Tiernan

      One final question. Your recipe calls for 250 grams of the red chili. I used slightly less (180 grams) of the Serrano pepper and took out the seeds the way you did. It’s very spicy. Is that the way it should be? Or maybe I used too much Serrano pepper? What would you recommend as substitute for the red chili and how many grams? Thank you

      • KP Kwan

        Hi Daniel,

        People in Indonesia and Malaysia can take very hot food. I once received a reply from a reader that this Indonesia beef recipe is too hot for him. Scrape off the seeds and the pith Will reduce the hotness. You can use 180g but better, not less than that because you want the flavor of the chili.

        KP Kwan

    • Daniel Tiernan

      Thank you so much for taking the time to respond back to my questions. I really appreciate it. I’m introducing my friends here to Indonesian cooking and they love the beef rendang that I made. As you said the serrano peppers are probably closest to your red chili peppers. And they worked well.

      Thanks again for all your help!

      • KP Kwan

        You are welcome 🙂

    • Daniel Tiernan

      Dear KP Kwan:

      My local Asian Market does not carry aman keping, nor do they carry Kaffir Lime Leaves. But I was able to order some Kaffir Lime Leaves thru Amazon. But Amazon doesn’t have aman keping as a product on their website.

      Do you know any online stores where I could buy aman keping?

      If I can’t order this online, do you know a good substitute?

      Thanks again for your attention to my inquiries!

      • KP Kwan

        Hi Daniel,

        You may be able to find Asam Jawa, which is tamarind. Both have the similar sour taste. It is the closest to Asam Keping and hopes you are able to get it.

        KP Kwan

    • Vera

      Hi you recipe looks so good! Can’t wait to try them. Just one question, can I substitute the coconut milk with plain yoghurt or milk for healthier version?

      • KP Kwan

        Hi Vera,
        You can do so, but the flavor will not be the same.
        What I mean is the authenticity is no longer there, as coconut milk is one of the key ingredients of beef rendang. I suggest not yogurt, as it has a distinctive taste. Milk has a neutral flavor, which is a better substitute. If you do not want to avoid coconut milk totally, may I suggest to reduce the amount and substitute with milk partially?


        KP Kwan

    • […] Beef Rendang– When we order this, it comes with rice and wrapped and stapled in brown paper. It’s spicy, but kind of sweet too. It basically beef smothered in spices. All of the spices go together to create this delicious flavor. I always want more. […]

    • […] has an intense flavor of herbs and spices since it is fried until nearly dry. If you have eaten rendang beef, butter chicken, chicken tikka masala or any other similar curries with gravy, you will find that […]

    • Mark

      Hi there,

      I’m so excited about making this recipe. I just wanted to check a couple of quantities. 1 tablespoon of salt seems like a lot, as does 10 cloves. Are these quantities correct or a typing error? I also intended slow cooking this in the oven on about 130C with the lid on for 2 hrs then removing the lid until it dries and darkens.

      Thank you.

      • KP Kwan

        Hi Mark,
        I have rechecked the recipe, and one tablespoon (15g) of salt is correct. The salt is not only for the beef but the many other ingredients in the gravy. Ten pieces of cloves should be just fine for 1kg of beef.
        You can use your slow cooker, but if time is permissible, cook it for at least 3-4 hour until the beef rendang is tender.

        KP Kwan

        • Mark

          Thank you so much.

    • Amanda

      Delicious, and the various preparation tips were helpful. A word of warning to Europeans and North Americans: even cutting the red chilis (gotten at Asian supermarket) down to 100g and removing their seeds and pith resulted in a dish at the limit of what my husband (German) and I (Anglo-American) could take heat-wise!

      • KP Kwan

        Agree with Amanda. Rending is from Indonesia who consumes chili by loads daily. Please do so, and thanks for using my recipe.
        KP Kwan

    • Rob

      Loved making it and 25 others also enjoyed eating the result. Out of 10 x hot and tasty curries in our ‘Curry Cup’ competition your modified recipe was voted by far the best. Used tablespoon of place of Asam Keping 60 grams fresh chilli with seeds plus 40 grams chilli powder 30g powdered Galangal tablespoon coriander seeds 1 tsp Tumeric 1/4 tspn cloves. Modified due to nil fresh avail.

      • KP Kwan

        So happy to hear that it works. Enjoy the rendang. 🙂

    • Anne

      Hi, I want to try your recipe on Christmas. How much meet do you think I need for 7 people?
      Thanks a lot!

      • KP Kwan

        Hi Anne,
        It all depend on how much you need to serve and do you have other foods for your guests.
        We cook 750g beef (weight after trim off all the fats and tendon etc) for 5 people as the main dish, served with rice with a fried egg on our menu.
        Hope this is useful as a guideline.

        Merry Christmas and hope you will enjoy the beef rendang
        KP Kwan

    • moosh

      hello, thank you very much for this recipe, i was wondering if you could enlighten me about the use of roasted desecrated coconut found in other recipes but not this one, is it a matter of regional variance or something else. In Netherlands we call this daging rendang and is not served with gravy but red oil is that supposed to be the dry one? Thank you again for the recipe.

      • KP Kwan

        Hi Moosh,

        Thank you so much for dropping by my blog.
        I think daging (means meat in Malay/Indonesian) rendang varies from place to place. I can only speak from how I do it in Malaysia.

        There are two types of rendang- the dry type as in this recipe, and the wet type with plenty of gravy. Both are considered authentic here. As for the toasted, shredded coconut, we call it ‘kerisik’ in Malaysia. It is used in some rendang recipe but not all, so it is not mandatory. However, whenever it is not used, coconut milk be in the recipe.

        I hope this information is useful to you.

        KP Kwan

        • Moosh

          Hi KP Kwan, thank you very much for your reply,
          I tried the recipe step by step but i found that my coconut cream oil never seperated even after cooking for five hours. Further it didn’t darken like yours (I suppose from the lack of oil seperation). by any chance do you know what mistake I might have made, your recipe was still great though my room smelled amazing for two days!

          • KP Kwan

            Hi Moosh,
            As long as it tasted good, then you got it.
            Sometimes you will not see the oil separate if you do not use lots of oil. Say if your beef is with lots of fat, then it will release plenty of oil and the oil will color by the chili (red), then you will get the red oil. It is not the most crucial step though.

            I find that the color will darken faster if you use cast iron wok or skillet than stainless steel. Also, It will darken when it gets dry. If you keep adding water to it in that few hours, then the color will not change that much.

            I hope this is useful.
            KP Kwan

    • Martin Van Orsow

      Thank You, KP Kwan, a truly superior recipe!

      For those of us relying on Amazon or Ali Baba to get the right ingredients, so helpful if you to include the dry ingredients!

      Maybe fresh serrano peppers can be translated to dry as well?

      Keep up spreading joy.

      Keep up the

      • KP Kwan

        Hi Martin,
        Serano is the standard. If you use the dried one it can be spicier, be careful of the amount you use.
        KP Kwan

    • Tyler

      12 cloves of garlic??? That’s all I could taste in the end and it was torture on my stomach. I might try this again and do only 3 or 4. 12 was madness.

      • KP Kwan

        Hi Tyler,
        This recipe is what we serve in our restaurant for years.
        You can omit the garlic entirely if you are not a fan of garlic. It is still an Indonesian style rendang.
        KP Kwan

        Note: I used 12 cloves of garlic, equal to only one bulb/head. Hope you get the actual quantity I used 🙂

    • Bernie

      In your ingredients you say coconut cream. In your instructions you say coconut milk? Which one should it be?

      • KP Kwan

        Hi Bernie,
        I realize that there are different ways of calling it. I use the fresh coconut ‘milk’ directly pressed from the coconut (got it from the fresh market). If you are using the ready-made one, please check the ingredients on the box how much fats content is stated. Look for the one which has about twenty percent fat that is the concentration in the fresh version and best for this recipe.
        KP Kwan

    • Bill

      What type of serrano peppers? My serrano peppers are much smaller. They almost look like Chilie de Arbol type. When I make a recipe, I like to be as accurate as possible. Thanks.

      • KP Kwan

        Hi Bill,
        I am living in Asia and the chili I use is the one in the image shown in the section under the title “Introducing the best rendang- rendang minang from Sumatra”.
        It is about 5 inches/ 12cm length. I was in New Zealand currently an I can get it from the Asian supermarket over here. I suggest you head over the Asian grocery shop at where you live and show the shopper keeper that image.
        Best regards,
        KP Kwan

    • nab

      hi can rendang with coconut milk still be kept in fridge? I thought food with coconut milk cannot last and must be eaten same day?

      • KP Kwan

        Hi Nab,
        You can keep it in the fridge for a day. The coconut milk is cooked for a prolonged period in this recipe, so it will not turn rancid quickly.
        If you want to keep it longer, keep it in the freezer. It should be good for a week without noticeable deterioration in taste.
        KP Kwan

    • Fandi

      KP Kwan,

      Your recipe is as close as my mom’s recipe. I wanted to try and see the difference… same result! Yours is very easy to follow and precise. I thought I share with you the result:

      Kudos to you for bringing authentic Indonesia recipes out there for the masses. More Padang recipes please?

      Thank you.
      “When in doubt, eat Rendang!”

      • KP Kwan

        Hi Fandi,
        Thank you for sharing my recipe.
        I agree when in doubt, eat rendang 🙂
        KP Kwan

    • Roger Blundell

      Hi, I am going to make a few batches of the paste, can I freeze them for use at a later date? I cooked this recipe last week and it was fantastic! Thank you.

      • KP Kwan

        Hi Roger,
        Yes. There is no problem to keep the paste in the freezer. Sometimes I do that too.
        KP Kwan

    • Tarloke Johal

      that seems like an awful lot of garlic doesn’t it? im doubling and 24 cloves of garlic seems like a lot

      • KP Kwan

        Hi Johal,
        This recipe is used in my restaurant. Please make changes according to your preference. It does serve as a guideline to improvise.
        KP Kwan

    • Cameron

      This recipe looks great! I have one question, in step 7 how will I know The difference between when the rendang is dry because it needs water, or is dry because it’s done? And how much water to add?

      • KP Kwan

        Hi Cameron,
        After you add water to the rendang and stew it slowly, the water will gradually be reduced.
        Over time, you will notice the water is almost entirely evaporated, and there is no longer any liquid (sauce) left in the pan. What is still looks like wet is due to the oil in the rendang. That is when I mean by the rendang is dry.
        I hope my explanation is clear.
        KP Kwan

    • Roselle qy

      Hi, thanks for sharing your recipe. I am having a hard time looking for Serrano pepper you used. What other kind of chillies I can use? Cayenne or paprika will do?
      Also if you can share a rendang ayam recipe. Thank you!

      • KP Kwan

        Hi Rosselle,
        Cayenne is a better substitute than paprika.
        I have a Rendang Ayam recipe:
        It is different from the Beef Rendang because there is much wetter and gravy. You may want to try it and hope you will like it.
        KP Kwan

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