Recipe Details
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Beef Rendang

A recreation of the authentic beef stew, with all the same spice and creaminess you'll find in the rural cuisines of Malaysia and Indonesia.


Beef Rendang


1 hour 50 mins       3-4 people

  • 1 (0.7kg) beef short
  • 5 tbsp. cooking oil
  • 1 cup. coconut milk
  • 1 cup. water
  • 1 stick cinnamon
  •  3 cloves. star anise and clove and cardamom
  • 1 lemongrass, cut and pounded
  • 2 tsp. tamarind, deseed
  • 6 kaffir lime leaves, sliced
  • 1 tbsp. sugar
  • 3 tbsp. salt

For the paste:
  • 5 shallots
  • 2.5 cm ginger
  • 3 lemongrass, white stalks only
  • 5 cloves. garlic
  • sprinkle dried chillies, deseed


Step 1:
Slice the paste ingredients, then blend it with a food processor until it reaches a fine texture.
Step 2:
Preheat the stew pot, and let the cooking oil simmer. Then add the blended paste into the pot and stir fry.
Step 3:
Add the beef short and lemongrass into the pot and stir for 1-2 minutes. Then add coconut milk, tamarind, water, and let it simmer. Keep stirring until meat turns darker.
Step 4:
Add the kaffir lime leaves, sugar, and let the meat soak. Then turn the heat down to low. Cover the pot, then let it sit for 1 hour. Then place the pan on a heat-resistant platter and serve.

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