Beef Rendang is often considered the crown jewel of Indonesian cuisine, and for good reason. Its rich, complex flavors unfold in waves—bright notes of lemongrass and makrut lime leaves dance with the deep richness of caramelized beef and coconut cream while the heat of chilies urges you to go for another bite. I learned how to make this Indonesian classic during a rainy afternoon spent at a friend's kitchen in Singapore, where we simmered, stirred, and shared stories over the enticing aroma of spices. This Beef Rendang recipe captures the essence of that afternoon, blending tradition with techniques that make it approachable for any home cook.
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Why This Recipe Works
- Making a homemade rendang paste from fresh aromatics and spices creates the foundation for the bold, complex flavors of authentic Rendang.
- The long cooking process slowly renders the fat and breaks down collagen into silky gelatin. This lubricates the meat, making it irresistibly tender and moist. That's why it's important to use a cut of beef (like chuck or beef shanks) that's marbled with fat and connective tissue.
- Allowing the rendang curry to reduce until it starts to caramelize around the beef is the key to the nutty aromatic flavor and rich umami of Indonesian Beef Rendang.
- Letting the Rendang rest overnight gives the spices and aromatics time to meld, creating a deeper, more harmonious flavor profile.
What is Beef Rendang?
Beef Rendang is a rich and flavorful Indonesian dish that hails from the Minangkabau people of West Sumatra. Often described as a dry curry, this dish is slow-cooked in a fragrant blend of spices, coconut milk, and herbs until the liquid evaporates, leaving the beef deeply caramelized and packed with intense flavor.
Originally, Beef Rendang was more than just a delicious meal—it was a method of preservation. In an era before refrigeration, wealthy Minangkabau farmers would prepare Rendang after slaughtering a cow for special occasions. By cooking the beef in a combination of blisteringly spicy chili (thanks to capsaicin's natural antimicrobial properties), reducing the moisture to almost nothing, and enveloping the meat in coconut fat, they created a dish that could last for weeks in Indonesia's sweltering heat.
Difference Between Indonesian and Malaysian Rendang Beef
While Indonesian and Malaysian Beef Rendang recipes share a common heritage, they differ in flavor, texture, and preparation, reflecting the culinary traditions of each region. Indonesian Beef Rendang, particularly the version from West Sumatra, is typically cooked until almost all the liquid evaporates, leaving the meat dark, caramelized, and coated in a rich, concentrated paste. This "dry" Rendang emphasizes deep, nutty, and smoky flavors. On the other hand, Malaysian Beef Rendang often retains more sauce, resulting in a creamier texture. The Malaysian version tends to be milder and sweeter with a balance of flavors emphasizing coconut milk and aromatic spices like cinnamon, star anise, and cardamom.
Ingredients
Rendang Paste
The spice paste is the heart of this Beef Rendang recipe, infusing the dish with its signature layers of bold, aromatic flavors. A blend of coriander seed, turmeric, ginger, garlic, shallots, and chili flakes creates a balance of earthy warmth, zesty brightness, and fiery heat. Traditionally, these ingredients required judicious pounding with a mortar and pestle to turn them into a smooth paste. Fortunately, a food processor will make quick work of it, saving time and reducing wear and tear on your wrists.
Herbs
The addition of fresh herbs like lemongrass stalks, galangal, and makrut lime leaves (a.k.a. kaffir lime leaves) lend the curry a fragrant, citrusy brightness that perfectly complements the richness of the beef and rendang spices. You should be able to find these herbs at Southeast Asian grocery stores, and they freeze beautifully for future use—so stock up when you can!
Beef
Choosing the right cut of beef is key to making the good Rendang. Tougher cuts like beef shanks, chuck, or short ribs are ideal, as they are rich in connective tissue and fat. As the curry cooks low and slow, the collagen in these cuts breaks down into gelatin, giving the beef a tender, buttery texture that melts in your mouth. Lean cuts won't deliver the same moist, flavorful results, so don't skimp on the marbling.
Coconut Milk
Coconut milk balances the bold rendang spices with its creamy, velvety richness. Traditionally, it's pressed fresh from shredded coconut, but if that's out of reach, there's a convenient alternative that captures the flavor of fresh coconut milk. Desiccated coconut cream powder, like the kind from Kara, is made by spray-drying fresh coconut milk, preserving its full flavor and creaminess.
How to Make Beef Rendang
To make this Beef Rendang recipe, start by preparing the rendang spice paste. Combine shallots, garlic, ginger, turmeric, ground coriander, chili flakes, and salt in a food processor and blend until smooth. This spice paste is the flavor foundation of this dish, so make sure there are no clumps—it should be creamy and fragrant. If the paste feels too thick or dry, add a tablespoon of water to help it along.
Next, heat a heavy-bottomed pot over medium-high heat and add some vegetable oil. Sear the beef pieces in batches until each side is beautifully browned. Browning is a crucial step—Maillard browning enhances the savory depth of the beef by developing complex, caramelized flavors. Avoid overcrowding the pan, as this traps steam and prevents proper browning. Once browned, set the beef aside.
Using the same pot, fry the smashed lemongrass stalks, kaffir lime leaves, and galangal in the remaining oil until their aromas fill your kitchen. Turn the heat down to medium-low and add the spice paste. Fry it while stirring constantly to prevent sticking or burning. If the mixture starts to scorch, lower the heat and add a splash of water to keep it from burning.
Prepare the coconut milk by rehydrating coconut cream powder in warm water, or use canned coconut milk if that's what you have on hand. Stir the coconut milk into the pot along with a bit of palm sugar for balance. Return the beef to the pot and bring everything to a gentle simmer. Cover the pot loosely to allow steam to escape, and cook on low heat for several hours. Stir occasionally to ensure nothing sticks to the bottom and to evenly coat the beef in the rich curry sauce.
As the curry simmers, the liquid will gradually reduce, thickening the sauce and concentrating its flavors. After about three to four hours, the sauce will have nearly evaporated, leaving the beef coated in a dark, caramelized paste. At this stage, increase the heat slightly to fry the remaining sauce in the rendered oil, further intensifying the dish's flavor. Keep stirring to avoid burning, and stop when the beef is richly browned and the sauce clings to it like a glaze.
For the best results, let the beef rendang rest overnight in the fridge before serving. This allows the flavors to meld and deepen, creating an even more flavorful dish. When stored properly, the low moisture content of this dish makes it perfect for reheating and enjoying with steamed rice over several days—just as it was originally intended.
By the way, if you don't have the time to make this version of Rendang, I've developed a faster Chicken Rendang recipe that comes together in about an hour and still delivers a wallop of flavor.
📖 Recipe
Equipment
Units
Ingredients
For the spice paste
- 1 teaspoon salt
- 1 teaspoon ground coriander seed
- ¼ teaspoon ground turmeric
- 2.5 centimeters fresh ginger (roughly chopped)
- 25 grams garlic (roughly chopped)
- 200 grams shallots (4 large roughly chopped)
- 3 tablespoons chili pepper flakes (to taste)
For cooking the Rendang
- 2 tablespoons vegetable oil
- 900 grams beef shanks or shortribs (cut into large cubes)
- 2 stalks lemongrass (white part only, smashed)
- 4 kaffir lime leaves (or 1 teaspoon Makrut lime zest)
- 2.5 centimeters galangal (sliced into coins)
- 2 packs coconut cream powder (or 1 can coconut milk)
- 1 tablespoon coconut sugar (brown sugar or palm sugar can be substituted)
Instructions
- Add all the 1 teaspoon salt, 1 teaspoon ground coriander seed, ¼ teaspoon ground turmeric, 2.5 centimeters fresh ginger, 25 grams garlic, 200 grams shallots, and 3 tablespoons chili pepper flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few times. It's possible to double the recipe and freeze half for another time.
- Add the 2 tablespoons vegetable oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the 900 grams beef shanks in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.
- Smash 2 stalks lemongrass and add them to the pot along with 4 kaffir lime leaves, and 2.5 centimeters galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
- Turn the heat down to medium-low, and then add the spice paste ingredients. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water.
- Rehydrate the 2 packs coconut cream powder in 2 cups of water and then add it to the pot along with the 1 tablespoon coconut sugar. Return the beef and herbs to the pot and stir to combine.
- Turn the heat down to medium-low and loosely cover it with a lid (you want some steam to escape). Stir the Rendang periodically and simmer for 3-4 hours until the meat is very tender. You can speed this process up by cooking in a pressure cooker for 45 minutes.
- Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. At this point, there should be quite a bit of oil in the pot from the meat, so you're essentially frying the sauce and concentrating the flavors. You'll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. Keep in mind that oil does not evaporate during cooking, so you will still have a bit of oil at the bottom of the pan.
- The rendang beef is done when almost no sauce is left and the meat is dark brown. Ideally, you'll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate-colored, and the flavors will deepen. Serve the beef rendang with steamed rice.
Steve Hall says
Made this a number of times now, using both the recommended brand of coconut powder and different brands of tinned coconut milk. Superb every time, and definitely worth the effort (and wait!). Looking forward to finally trying the chicken version.
K Stroup says
Please try the chicken version; you won't regret it!😊
Marc Matsumoto says
Thanks Steve, I'm happy to hear you've been enjoying this!
Charlotte says
Thank you very much for this recipe! I live in Indonesia since more than 20 years and have cooked Rendang before, but always used the premade spice from packets.
Today I wanted to make some Rendang, and only discovered after the meat was already defrosted that there was no spice packet left. So I searched my recipes and found your Rendang recipe again It turned out perfectly and I won't use spice packets to make Rendang never ever again!
Only downside was my husband being hungry and asking in 5 minutes intervals "can we eat now? " for the last hour of cooking time.
Marc Matsumoto says
Hi Charlotte, I'm so happy to hear you enjoyed this! It's a bit of work, but its one of my favorite dishes to make when I have some time.
Sasha says
I have been making this dish for the 10 past years since I have discovered it traveling Indonesia. One of my faves! I add generous amount of chili flakes as we love hot 🔥 dishes. Thank you and bon appetite!
Togfiado says
I have tried many Rendang recipes but this is the one I come back to time and again, Just about to make it again, adapted, with a small rolled short-rib joint (half a kilo). Apart from the absolutely delicious flavour the thing that initially attracted me was the photo showing what the dish should look like after each hour. Gave me confidence and kept me calm.Also so impressed after my first attempt I even managed to source some Kara coconut powder on ebay. Have now found a very acceptable substitute here in the UK from SpicesontheWeb.
Marc Matsumoto says
Hi Togfiado, I'm glad to hear you've been enjoying this. Thank you for taking the time to let me know that seeing the progression of the dish hour by hour was helpful. Have a great week!
George says
I've made this recipe three times and have since printed it. I've shared the rendang with 30-40 people as small tasters. My young children can't get enough, which is surprising because it has some kick! Big thank you for this post. George from Canada
Marc Matsumoto says
You're welcome George, I'm so glad to hear your family is enjoying it! Thanks for stopping by to let me know!
Pippa says
My favourite rendang recipe. Made it many times, so rich & delicious, highly recommend
Marc Matsumoto says
Thanks Pippa! Glad to hear you're enjoying it!
Emily says
Hi Marc, I followed your (Judy’s) recipe to a T (except the dried coconut powder) and I have to say that it is GORGEOUS!! A Singaporean myself, this is the best recipe I have come across and I am not a big Rendang fan.
Marc Matsumoto says
Hi Emily, I'm so glad to hear you enjoyed it! If you have fresh coconut milk available that's definitely a better options.
Mandi Lowe says
This was amazing!! Hubby and I love a good rendang, it’s a top pick for us at any Malay restaurant. I made this low FODMAP, which means I swapped out the shallot for spring onion tips, and garlic oil instead of garlic. The rempah worked up really quick, and I used cubed mutton instead of beef. I did mine in the slow cooker for 7hrs, and it was sooooo tender! Hubby even said he’s had tougher rendang at hawker centres here in Singapore. So good, it’s going into our recipe rotation.
Marc Matsumoto says
Hi Mandi, I'm so glad to hear you enjoyed this. Thanks for sharing your tips on making this low FODMAP.
Mika says
I've made this a few times, and usually according to this recipe. Next weekend I'm going to make it again, and I was searching for this recipe but didn't find it at first - and none of the ones I found compared to this! Luckily I stumbled upon this and recognized it from the photos. Now it's safely bookmarked. 🙂 Thanks, rendang truly is one of the best dishes ever!
Marc Matsumoto says
Hi Mika, I'm glad to hear you've been enjoying this. Sorry to hear you had trouble finding it again, but I'm glad to hear you've bookmarked it this time👍🏽 We have a lot of other delicious Asian recipes, so I hope you'll try some of the other ones out!
Jen says
After less than an hour of cooking under low heat..... almost all the liquid was gone and the beef was still really hard.... I’m not sure what I did wrong.... the recipe only calls for 2 cups of coconut powder milk... it evaporated really quickly and I didn’t have any oil left over either. I ended up adding a cup of water and covering the lid completely to not let it dry out. But the flavor wasn’t very strong.
Marc Matsumoto says
Hi Jen, the amount of liquid should be sufficient. There are a couple of possibilities here. The most likely is that your heat is up too high. If you have different size burners on your stove, try putting the pot on a smaller burner. At medium low, it should still be lightly simmering (very small bubbles), but it should not be boiling. The other possibility is that your lid wasn't covering the pot enough. The lid should just slightly ajar from fully covering the pot. As for the toughness, unless you cooked the beef 3-4 hours it will be tough. If you did cook it that long and it was still tough, the cut you use likely did not have enough fat and collagen. When cooking any meat for a long amount of time, it's important to use one with a lot of fat and gristle. This is what breaks down over time, lubricating the meat and making it fall-apart tender.
Jen says
Thank you for that information. I ended up adding more water and powdered coconut milk to continue cooking until the meat was tendered. After 4.5 hours it was definitely amazingly tender. Dish came out really good still. Was wondering why I had no oil at all while cooking. What produces the oil? A friend told me the oil usually comes from the coconut milk. I used the powdered form you recommended.
Marc Matsumoto says
Hi Jen, I'm glad to hear it ended up working out in the end. Some fat should come from the coconut cream (the powdered kind has fat), but most of it will come from the beef. When you're braising things for a very long time, the fat and collagen melts out of the beef lubricating the meat. This is why it's important to use a cut with lots of fat and gristle.
Shawna says
Do you leave in the fridge overnight, or just on the stove it in a cold oven?
Marc Matsumoto says
Hi Shawna, historically rendang was created to preserve meat without refrigeration, however for food safety reason I recommend you refrigerate it.
Marc Matsumoto says
I Rose, I hope you enjoy!
Rose Groeneweg says
I love this. I lived in Malaysia before an I loved the Asia food. I looking for how I can make the paste on my own because it is more taste this way and health. Thanks a lot and I will keep following you
Marc Matsumoto says
Hi outRIAAge, I vaguely remember the conversation, but not enough to remember the crowdsourced recipe. I guess if I were going to do this with sous vide halibut, I'd make the sauce separately. The kay to getting the sauce right is to caramelize all the aromatics, and then boil down the coconut milk it it achieves the right consistency. The oil from the coconut milk will separate by that point, so then you might consider emulsifying this into a thinner sauce by blending the resulting rendang paste and oil with some fresh coconut milk and lecithin.
outRIAAge says
Hi Marc: I can't find the earlier comments. I'm looking for the conversation in which you and I and a few more people crowdsourced the idea of a sous vide halibut rendang? I never wrote the damn thing down!
AndyR says
Fantastic recipe, I made this dish before using store bought pastes, never again. An absolute must is to make sure there is almost liquid left, it takes time but is well worth the wait. And it tastes incredible next day.
jasminerice says
The recipe sounds very promising. I am very familiar with beef rendang and love it. Thank you for mentioning about the coconut cream. I have to try it. I personally do not like to substitute the fresh/frozen coconut with the canned coconut milk. I just don't like the taste
Nura ZA says
Thank you very much for sharing this recipe! This has been my "go to" rendang recipe for a number of years now, actually. It rastes legit!
Marc Matsumoto says
You're welcome! I'm so glad to hear you've been enjoying it!
Marc Matsumoto says
Hi Katie, garlic sometimes turns green when it's pureed. I'm not really sure why this happens, but it should not effect the taste.
Rizka Roswina says
Looks good - Our family version of beef rendang passed on from my mother who is from minangkabau/padang (Indonesia) is here : https://www.daunjeruk.com/recipes/beef/102-beef-rendang
Katie English says
Very interesting - I have just made this recipe (used pork as I dont eat beef) and the spice mixture has turned green in the early stages of cooking - and ideas why that would happen?? The only thing I didn't have was the kaffir lime leaves - everything else was as the recipe. 🙁
Antonia King says
Gorgeous
Marc Matsumoto says
Hi Um Jannah, the lime leaves and galangal contribute a lot of the flavor for the dish so while you could probably make a stewed beef that tastes pretty good without them, it's not going to taste like Rendang. As for using fresh limes, I would not recommend it. Kaffir lime has a very distinct flavor (it does not taste like regular limes).
Um Jannah Aboelneil says
What if I can't find lime leaves and galangal will this still work out nice? Can I ise fresh lime?
Marc Matsumoto says
Hi Angie, yes, that will work, but you'll need to use a pot with double the surface area to do the browning (either that or use 2 pots).
Angie Ng says
Hi Marc, I'm planning to re-create this dish for 10 folks at my upcoming dinner party. Is it safe to simply double the ingredients and follow your instructions?
Rick Bushell says
Absolutely delicious! I'll be making it again. I used chuck steak as that's what I had in the freezer but I think just about any cut of beef would do. Good luck Ewout Lagendijk.
Ewout Lagendijk says
so what did you think of it, Rick Bushell? I'm making it tonight 🙂
Rick Bushell says
LOL! I was looking for a good recipe for Rendang and I saw Marc was involved and new this was going to be it. After the recipe for beef cheeks awhile ago from Marc I knew this would be good. Making it now. Best part? I grow all the aromatics! Will know tonight! 🙂 Will serve with my version of coconut rice and vegies from the garden.
indonesian abroad says
Hi karen,
the most sought after rendang in indonesia for sure is rendang padang so the best chance you get the best rendang experience is asking for the best restaurant padang to the local people, You must try balinese cusine while you there, you might find a new favorite .....
Marc Matsumoto says
Hi Regine, I've updated with a note about the oil. Thanks for your feedback!
cineasregine says
correction to prior post. I meant to write "add" not "had" in front of "a note."
cineasregine says
Thanks Marc. This weekend I made 2 of your recipes. The Rendang and Best Lasagna. Your recipes are excellent. I respectfully suggest you had a note regarding the oil that is left after sauce is gone. In my case, I should have removed it as soon as sauce had dissipated. It would have looked exactly like in your picture. I will certainly make it again. Thanks. Regine
Marc Matsumoto says
Hi Regine, sorry to hear that. You won't be able to make the oil disappear as oil does not evaporate. The directions do not say to get rid of the oil, they say to reduce the sauce until there's ALMOST none left. If you get rid of all of the sauce, the meat will burn. I'm not really sure how I can make this more clear, but if you have suggestions I'm open to considering it.
cineasregine says
Correction to my prior post. I meant "no more sauce."
cineasregine says
The exact same thing that happened to Victor happened. Everything was going well. The meat was super tasty and then in the last step which says meat is done when there is more sauce, I ended up overcooking the meat in my attempt to also make the oil disappear. What i should have done when there was no more sauce but only oil was to stop cooking and drain oil, or remove meat out of the remaining oil. I will need to redo. Maybe you want to revise your instructions since
the same thing that happened to Victor happened to me. Thanks. Regine
Marc Matsumoto says
Hi fullcontactbabymomma, "stew meat" is usually the left over bits of a bigger cut of meat, so it's hard to say without seeing it as depending on the place and the day it can vary widely. You want to use meat with a lot of fat and gristle marbled in. If it's mostly red with no white in it, it's probably not going to work very well. But if it does have a lot of fat and connective tissue it should be perfect.
fullcontactbabymomma says
I have some beef stew meet I'd like to use up -- with the long cooking time, do you think stew meat would work?
Judi Kane says
I have had it a few times in Bali.Ubud has several restaurants that serve it.The best version I had was in Sanur at a restaurant called CharMing
Nonetheless I liked this recipe as well,if not better!
Marc Matsumoto says
Hi Karen, thanks for the nice note! I'm so glad to hear you enjoyed my Rendang. Even within Indonesia I think there are a lot of regional differences in the way Rendang is prepared. Same goes for Malaysia and Singapore. What I notice a lot though is that Malaysian rendang tends to be more wet (have more of a sauce). As for where to get great Rendang in Bali, it's a West Sumatran dish originally so I've never tried looking for it in Bali.
Karen says
We were moving to Malaysia and I wanted to start learning how to cook food from that region so I googled "easy rendang recipe" and chose to try yours as it seems the easiest to follow and the recipe had photos that will help me as I am an amateur cook and do not know my way around the kitchen very well. Lo and behold - it came out really well! My spouse and I loved it! We lived in Europe at that time and the ingredients were difficult to find fresh (or were too expensive) so I used jarred lemongrass and galangal paste. Thanks to the photos, I knew when my rendang was ready. Now that we are in Malaysia, I've tried several Rendangs and I must say, the one I made following your recipe is still our favorite! What is the difference between Malaysian and Indonesian Rendangs? I guess we prefer the Indonesian version. We are headed to Bali in February - would you know where we can get good Rendang?
Thank you Marc for this recipe! I will make it again and keep it in my recipe box ?
Marc Matsumoto says
Hi Victor, sorry to hear it did not turn out. Once the liquid evaporates, you'll start to hear the beef sizzle as it fries, once this starts you don't need to let it go very long, hope it turns out better for you next time.
Victor Araujo says
So I made this today. All was going well, it smelled fantasic and was reducing as it should. When I got to the last step, I cranked the heat and was stirring and stirring waiting for the liquid to evaporate. I knew there was a lot of oil in there but there was so much liquid I just kept going. Well once I saw it wasnt reducing anymore I realized it must all be oil. Took it off the heat and 10 minutes later saw I burnt it to a crisp. The color looked right the whole time but I guess I should have tried a piece instead of letting it go. So I ruined it on my first attempt unfortunately.
Monika says
Hi Marc,
I'm an Indonesian and rendang is one of our family recipe.
In Indonesia, we add richer flavor to rendang, by adding "daun kunyit" or "turmeric leaves". And add also :
- tamarind water (3 -5 tbs)
- candle nut (grind)
- shredded coconut
This is the original recipe of Rendang, which coming from West Sumatra - Indonesia.
Cheers,
Monika
Marc Matsumoto says
Hi Amrat, galangal has a very unique flavor and it's going to be hard to replace. If you can't find it, your best bet would probably be to just leave it out. The rendang won't taste quite the same without it but it's better than throwing in a substitute that changes the flavor of the rest of the dish.
amrat haq says
Hi Marc. I've been looking for a good rendang recipe for a long time. Planning on trying this soon. Only problem is I can't find galangal in Pakistan. Any idea what I can replace it with?
Marc Matsumoto says
Hi Donna, glad to hear you've been enjoying it! Not sure you'll get the same level of flavor without browning the meat and paste first in another pan, but curious to hear how it turns out. As for tamarind, it's probably a regional variation. Tamarind is quite tart and will likely make it sour with a bit more sweetness.
Donna says
Hi Marc. I have referred to this recipe time and time again and it's just lovely. I am attempting it in the slow cooker today. I made the paste and then put it all in on high so that it reduces. I'll let you know how it goes but my question is... I've seen recipes which include tamarind. What do you think? Personally, I don't see how this dish could be any more flavoursome! Many thanks
Dai Jiawen says
It's wet because it's oil. not gravy. when the beef is dry and brown you can stop cooking. From there you can add water/stock/coconut milk etc to make a light curry, water/stock for a brown curry, or continue fry to a dark brown to make rendang.
Dai Jiawen says
Wow 10 mins. that's really fast! Thank you!
Oz says
for how many kilos of beef?
Here are the things:
a. pressure cooker allows the beef to be tendered quickly
b. If you prefer to have a little bit wet beef rendang you can have more liquids of coconut milk, else if you want a drier version then you just need to open the pressure cooker lid by releasing first the pressure, continue cooking in medium-small heat and reduce the liquid until in preferred condition. If you happens to add a lot of coconut milk, it only will result an "extra" curry sauce to be a best friend for rice.
750gr of beef chunk 1,5 liter of coconut milk.
hope it helps
Dai Jiawen says
Dear Oz,
how much coconut milk to use in the pressure cooker? thanks.
Marc Matsumoto says
Glad to hear you enjoyed it. Yep, that should be no problem. How long you can keep it there will depend on the type and temperature of your freezer (a freezer that collects frost is better at long-term storage than a frostless type, and colder is better)
Michael says
can the paste be stored in the freezer to use at a later date--made this recipe few days ago and is one of my best tasting curries-thx for the great recipe.
Feby says
Glad to see my hometown's recipe on this website. By the way there are some difference between yours and my family recipe, like the meat didn't fried beforehand. And also because it means for preservation beef rendang can be enjoyed by its half-dried form, so when its reheated at the seventh day the beef will dry and dark brown ^^
Marc Matsumoto says
yes, read the small print below for canned coconut milk equivalents.
Bella says
Can i use coconut milk instead of coconut cream?
Marc Matsumoto says
Hi Sharmila, You can make rending with chicken, but you'll need to change the recipe a bit as following these directions exactly will get you dried out stringy chicken. In terms of quantity you can probably substitute 1:1, but be sure to use bone-in-skin-on chicken thighs. Breast meat is too lean and will end up dry and gross. You can brown the chicken like you do the beef, and then fry the paste the same way. The part that is different is the cooking time once you add the coconut milk. The chicken should be pretty tender after 45 minutes to an hour. Over cooking it will start drying it out, so remove the chicken from the liquid and then bring the liquid to a boil until it's reduces down to the thick sauce. Then you can return the chicken to the pot to coat with sauce and serve. I don't recommend doing the final step as the chicken like won't release enough oil to do the frying step and this will just make the chicken tough.
Sharmila says
Hi, I'm looking fr a perfect rendang recipe.. & this seems to fit perfectly.. The only problem is that, I want to substitute the beef meat with chicken.. So what is the ratio of chicken that I should be adding to this recipe and will there be any flavours that I should add fr replacing the beef meat? I'm gonna use this recipe fr a cooking competition, so I hope it'll work. Thanks in advance 🙂
Alcris John Bicada says
We just cooked and Ate Beef Rendang today with my classmates! this was the recipe the teacher wanted us to cook! it was so delicious! 😀 i love it!
Debbie says
We ate beef Rendang in Malaysia last year and I have wanted to recreate it ever since!! This recipe is perfectly delicious! Only difficulty I had was finding fresh galangal so I had to use paste but I will definately be making it again.
anites says
Another info of this gorgeous dish, in West Sumatra rendang is often made with the meat of water buffalo which is widely available there (people use this animal to plough the paddy field). The meat is tougher than beef and it's ecxellent for a dish that has to be cooked for a long time like rendang.
anites says
There are many versions of rendang. The original one (West Sumatran Minangkabau rendang or often called rendang padang) do not use star anise and seldom use kerisik. They are usually used in Malaysian version of rendang. But most of rendang padang recipe call for tumeric leaves.
simpleword says
Delicious take on rendang! My only suggestions would be to add a star anise or 3 and don't forget the kerisik (toasted coconut) which I think is essential to rendang. Probably my favorite dish in the world!
Marc Matsumoto says
That should work well!
kawininjarider1 says
Can I cook this using a lodge dutch oven?
mika says
did this twice already, great instructions. we actually ended up doing this once after discussing with my friends that this was chosen in a bbc vote as the world's tastiest dish. having done it following these instructions to the t I cannot but concur. 🙂 last time I added some toasted coconut flakes in the end, this time it turned out so perfect that there was no need for them. thanks!
Oz says
My mom usually uses pressure cooker. The Minangs even cook it which can take days, literally (but for their Padang restaurant in which they need to prepare a lot) 🙂
Michael Bradley says
#6 sitting overnight without refrigerator, right?
P.s. did this recipe once already: phenomenal! I did marinate in pineapple juice for an hour to tenderize.
Marc Matsumoto says
Hi Catherine, if you're based in the US, "chili flakes" are usually made with a combination of chili peppers. While heat varies by brand it's likely that these are going to be spicier than Asian chili flakes (which are usually made with a single type of chili). This curry is supposed to be quite hot (capsaicin is an antimicrobial and rending was originally a way to preserve meat), but use your best judgement on the amount of heat your and your diners can take.
Catherine George says
Hi Marc, question about "chilli pepper flakes" - can't find anything called that at grocer. Do you mean chilli flakes? Are they the same? You say you used 3 tablespoons - that seems a lot of chilli flakes/very hot?
Ben Banerjee says
Wen have done this 3 times now and on the last 2 occaisions we haven't bothered with step 5. It comes out just as fantastic. Another tip is to leave the lemongrass whole but split it 1-2cm from the stalk into fine strands. This allows you to remove the lemon grass whole at the end as it can be annoying and overpowering.
Marc Matsumoto says
Hi Charlotte, you could, but it's going to be a lot more work and a lot more dishwashing as you'll still need to do steps 1-4 in a pan over a stove (you need the high temperatures to achieve caramelization which is where this gets all its great flavor from) and then you'll also probably want to return it to a pan over a stove for step 5.
Charlotte Cuttle says
I am thinking of putting this in the slow cooker and setting it on low and cook it for 8 hours. Can this be done? Do I need to do anything different to avoid it burning. Any suggestions would be greatly appreciated.
MrsPunkAs says
My 14 year old thinks this is the best recipe in the world. It really is worth taking the time to make it slowly and let the flavours develop and colour. I've also found that using fresh or frozen stalks of lemongrass are far superior to the frozen lemongrass paste in the supermarket, it contains too many additives and just isn't the same.
MrsPunkAs says
Hi Maggie I have been zapping mine in the microwave - stirring every 2 mins to even out the heat. It's great left for a day or two in the fridge to develop first though, like you say.
Marc Matsumoto says
Hi Maggie, that should work. As for the oil, it's up to you. Traditionally it's left in, but if it looks like too much for your tastes I'd skim some off.
Maggie says
Erm, if stove top is preferred, can we add some water to reheat? I don't use a microwave...
It's cooking in the oven now and the aroma is OMG awesome
Chef in South east Asia says
In actual fact Rendang differs from Sumatra to Java to Malaysia and Singapore also even cooked in the Phillipines by the Mindanao and other regional people. Some people prefer a little gravy/sauce because it actually compliments other accompaniments served at the same time alongside the Rendang. Alot of people when cooking the Rendang will actually add a bit more coconut cream at the end for this purpose. A recipe is a guide line for a Rendang choose what one you prefer to your taste!
Marc Matsumoto says
Hi Maggie, I like reheating in the microwave, being careful not to overdo it as there's too little liquid left to reheat it effectively in a pan.
Maggie says
Looks relish! Gotta try this weekend. What's the best way to reheat this dish if we leave overnight to deepen flavors?
Marc Matsumoto says
Hi Hannah, I'm so glad to hear you enjoyed it!
Hannah says
Absolutely delicious! Followed recipe exactly. Highly recommended.
Blake says
I made this recently and I used silverside of beef. Worked a treat
vanyali says
Galangal is like ginger. Lemongrass is like lemon. It will be ok with those substitutions.
vanyali says
Because you are supposed to cook it long enough for the sauce to dry up. So if it is still wet with sauce, you should cook it longer.
Lilly says
I'm 17 and have grown up with a family that is always up to trying foreign cuisine. I made this last night for my family and they loved it! Thanks for the simple directions and delicious recipe!
joelovesfood says
By far the best beef rendang recipe I have tried so far.
Believe you me that it is authentic and delicious as I am a typically fussy Peranakan and the wifey is Indonesian Chinese. Both love to cook and eat.
Jerusha says
Schooled!
Hahaha... Just kidding Aziz! But really, I have been schooled about what oil "shimmering" is ... Thank u!
Nicolas says
I added
Fresh shredded coconut
1 Star Anise
1 orange zest ( 1-2 cm sq )
Juice of 1 lime
Maybe I will try a stick of cinnamon next time as well
Prune juice would make it very sticky and against extra chilli maybe...?
I also added fresh corriander just before serving and some wedges of lime on the side
Very nice
aims66 says
Hi there, when you've cooked it days ahead how do you stop it from completely drying out when you reheat it or is that not issue?
LadybirdLynnie says
This is an absolutely beautiful dish! Made it for friends last night and they really enjoyed it. Will definitely make it again.
Marc Matsumoto says
Hi Dill, while marbling is great, having a lot of connective tissue is even more important in a dish like this. That's why cheap cuts of beef work best. Shank or short rib are the best options, but chuck would work as well.
Dill says
Looks like it is important for the meaty to be marbled. Any suggestions for other cuts of beef etc that would be comparable?
Cooking Guy from Canada says
I've scoured the web for beef randang recipes - and this is the best one by far. Other recipes rely on five spice powder or too many spices, which muddies the flavour of the final product. I've made it multiple times, and my guests always LOVE it. Best made a couple days ahead of time so the flavours mellow and meld - which makes it a prefect dinner party dish. It's important to really could down the sauce, to the point that it tightens and caramelizes. The spices really deepen and the edge is taken off of the inherent sweetness. Absolutely great recipe.
(Luckily - I live in a city with a huge number of Asian markets - so getting lemon grass, kaffir lime leaves, or dried coconut milk is never a problem. Galangal can be a little difficult to find but when I see it - I'll buy a bunch and freeze it. I find it keeps extremely well.)
Archangela says
Hi, my English is not really good, and so if I understand this article,
it is stated that "Rendang is not rendang if it has a sauce". But why in
all picture of rendang, it is a little bit wet such there is sauce
poured into it? Thank You 🙂
mudassiranwar says
Thank you so much. I am planning to prepare it for a feast. Will update you of the outcome. Cheers
Marc Matsumoto says
Hi Mudassiranwar, glad to hear you were able to find them! If they're dried, just add them(the lemongrass and galangal) in after all the frying steps when you add the coconut milk.
mudassiranwar says
Hi Marc. I finally found galangal here but in dried form. Would it work? If so how to use it? Regarding lemongrass it is available as dried pieces/slices. Any suggestion for this? Thanks in advance for your help.
mudassiranwar says
Cheers for your prompt response. I live in a small town of Pakistan. I think these ingredients might be available in big cities (though I am not sure) but definitely not here where I live. Regarding Galangal I will ask some herbalist if they have it in dried form.
Marc Matsumoto says
Hi Mudassiranwar, both ingredients are a fairly crucial part of the herb blend that makes rendang rendang and there aren't really any similar ingredients that can be substituted. Where do you live?
mudassiranwar says
Hi Marc. Beef Rendang is one of my favorites. I am definitely gona try this recipe as ever since I tried this dish in Malaysia I was looking for the authentic recipe and yours seems authentic! I have a query: I can't find Lemon grass stalks and Galangal where I live, can I substitute them with something else? If so what's that? Thanks a billion!
Marc Matsumoto says
Glad to hear you enjoyed it!—
Sent from Mailbox
Bill says
I just prepared this dish based on your recipe, and it turned out awesome! Thanks!
pooh bear says
Why is there no kerisik...? My Chef taught me to cook rendang with it. will this taste the same without?
Marc Matsumoto says
It's hard to describe, but canned coconut has that "canned" taste to me. The spray dried variety obviously isn't going to be quite as good as fresh coconut milk, but I like the fact that it doesn't taste old. That aside, it's lighter to carry home from the grocery store and smaller to store:-)
Roziana Kamaludin says
Why do u choose the powdered kara coconut milk instead of the liquid ones? is there any difference?
Jay Ryan says
Hi Marc, Thanks for posting the recipe! I just made a batch using venison and a little pork belly for fat and it is so good, I want to eat it now, not wait over night for it to set up. Great thing to cook on a snow day!
rol says
but statistics show that minang people rates among the highest in heart attacks...
Marc Matsumoto says
The problem with using a pressure cooker is that you don't get much evaporation, so you're going to need to cook it for a while on e you open up the lid to get the sauce "dry" enough. One way you can speed it up is to pressure cook it until the beef is tender, e move the beef from the cooker, then boil on high uncovered until the sauce until very thick, and then add the beef back at the end until there's almost no sauce left. It's important to remove the beef because boiling the tender beef on high will make it fall apart.
outRIAAge says
That's an intriguing idea. At first I thought: "Certainly not," but it's worth a try. The key would be to allow the pot to boil dry under pressure: a perfect rendang looks like a gruesome cooking disaster, after all. Good luck on the timing, though: there'd probably be only a couple of minutes between perfect rendang and actual cooking disaster.
CHL says
Hi Marc, can we possibly shorten the cooking time without loss of flavor using pressure cooker? If so, how should we braise with a pressure cooker?
Nay Jade says
i want to taste rendang cooked with marbling meat 😛
i can find rendang everywhere here.. but with those marbling meat.. i must be wealth enough to taste it..
Cris says
Hi there,
I love this recipe - I've made it several times and it's always a hit.
A couple of modifications/additions I've made;
- let the bottom burn go dark/almost burn for a richer flavor when you're still simmering the rendang
- add fresh curry leaves and fresh/dessicated coconut at the final stage where you're frying the rendang in its own fat
- open 2 tins of coconut milk - use 1, and then scoop and use the fat from the second tin. Maybe i'll just try coconut cream next time!
- double the palm sugar
The biggest difference is made when adding the fresh curry leaves though, I really recommend people give this a go!
Cheers,
Cris
Michel Defays says
This recipe is easy to make, but unbelievably goooooood !!!!!
Ray Gazley says
A questionable title to hold (The Best Discussion Concerning Beef/Halibut Rendang). But I'll take it. Great site Marc, am loving the food inspiration.
outRIAAge says
You'll have me blushing, sir. I didn't know about the water loss simply because it was the first time I'd done fish sous vide. (What? Walk first, then run? Pah! Life's too short...) But it wasn't an issue: the sauce had been greatly reduced, and I'd serendipitously cold-smoked the halibut while the sauce was reducing, which semi-dried it.
Marc Matsumoto says
If there were a prize for best discussion thread on this blog, you guys would have won it. So nice to see people engaging in informed discourse over food.
BTW, sous vide Halibut Rendang, brilliant! Though how did you control for the amount of water the halibut releases while sous viding? I've found that lighting salting and air drying fish in the fridge for a day before bagging it tends to help reduce the amount of water released when bagged and bathed, but not sure the halibut would survive that plus a multi-day marinade.
outRIAAge says
I may indeed visit soon. I'm Scottish, so a country with 3M people and 80M sheep obviously appeals to me 🙂 I'm such a food geek I'm liable to do the experiment myself, but then I'd have a double batch of beef rendang, what a shame...
BTW: I recently managed to get the meat rendang complexity with halibut. I reduced the sauce for hours, sealed it with the halibut in a sous vide bag, left them in the fridge for a couple days so they had time to get acquainted, then cooked at 132F for two hours. In a long life of cooking, it might have been my finest hour so far.
Ray Gazley says
Hi SF - I can see your point there...would require two side by side blind taste tests to confirm. I live in New Zealand in the South Pacific - so I'm not sure if this is possible?
outRIAAge says
What a great improvised technique! I'm experimenting (successfully) with using a rarely-stirred, partially-covered pan in a low oven for the necessary "long evap."
My only question, and it's a real one, is whether cooking it all wet for hours, then doing a short evap at the end, is equivalent to the real thing, where the meat meets more-and-more concentrated sauce as time goes by, instead of all at the end. I think I'll stick with my technique for now, but might try yours.
Ray Gazley says
Made this last night with beef cheeks I had on hand... OMG - delishy mo mo nom nom nom. Substituted the long cooking bit in my crock pot then turned it out into a large shallow saucepan to evap the sauce and it was the business. Husband could barely walk afterward, teach him for being a glutton - testament that this is a great recipe. Thanks, RG
Jack says
I was using a electric cooker, basically no flame just heated pads to cook on, its all I have just now 🙁 Yeah I think my heat was too low throughout. I never saw the red oily colour appear at all though even after 5hrs cooking.
My end product looks like rendang but it never turned the dark colour like in your pics.
Marc Matsumoto says
Hi Jack, if the liquid didn't evaporate, then the heat was either too low, or the lid wasn't ajar enough. I'm not sure what an electric hob is, but I wonder if this might have been part of the problem. Is it something like a crockpot? If so, it's likely a temperature issue as crockpots will not get hot enough.
Jack says
so I had all the ingredients, used 400ml coconut milk, followed the recipe almost exactly apart from using a frying pan until it was all mixed together then transferring to a pot to simmer on a electric hob. The colour looked the same as the first pic but let to cook for hours and the red oily colour never showed up even after 5 hours cooking and there was still lots of liquid left. Any ideas what is going wrong?
Marc Matsumoto says
Hi Jack, 2 packs of freeze dried coconut cream is equivalent to about 1.25 cans of coconut milk. 2-3 cans sounds like way too much as it will take forever for that much liquid to evaporate.
Jack says
what measurement of canned coconut milk is needed?
I've,looked at similar recipes and they are using 2-3 cans for roughly the same amount of meat?
Marc Matsumoto says
With rice, and sides it should feed 4-6.
Deni says
How many does this recipe serve?
Marc Matsumoto says
This is not a typo the oil should be shimmering, not simmering. Shimmering means that the surface of the oil is wavy, which makes it more reflective. When oil shimmers it means it's very hot.
Aziz Targhi Bakkali says
Very delicious 😀
but actually it is simmering instead of shimmering
Heart Pujiati says
Rendang beef actually is one of Minangkabau Traditional culinary (Indonesian tribes group in Sumatra). The rich taste that consist of various ingredients is a smart combination from their ancestors. if we cook it in their original recipe, we don't have to be worry about consuming if quite often for the combination ingredients keep you away from Cholesterol danger. My Minang friend said that their food do not recognize any sugar. they never put sugar into the food, garlic n onion are some of the secret. Kapulaga (kind of cardamom) and Pekak also give a sweet taste. while lemongrass, nutmeg,bayleaf,lime leaves are good to avoid you from cholesterol danger. I love rendang too 🙂
Cooking Rookie says
Made this today. I did not have all the ingredients, like galangal, and kaffir lime (so I added lemon juice). But overall, it turned out delicious! Thank you for the recipe! Love your blog.
Gazarow says
Best curry I've ever had!
Thomas Abraham says
Certainly! I recently re-made it with bone-in ribs. The bones (and their marrow) added plenty to the recipe. I asked the butcher to saw them in half so they were about 1.5" long, and I used 25% more by weight (figuring that was about the weight of the bones). By all means dive right in and play with the recipe.
RB says
Would it be okay to use bone-in short ribs?
Alanna Taylor-Tobin says
Oh my, this sounds amazing!!
Marc Matsumoto says
Yep, the lady who showed me how to make it had a turmeric plant in her yard. Unfortunately, turmeric doesn't grow where I live and you can't buy the leaves anywhere.
Audrey says
Hey Marc,
Rendang is not rendang till u add tumeric leaf. If you can get hold of it, try it and u will see the difference (it just smells so good with it).
Terri says
Thanks for the follow up . . . I was viewing on an iPhone, and just didn't see the smaller text!
Marc Matsumoto says
Hi Terri, sorry the text is a little small, the instructions on rehydrating the coconut milk powder is to the right of the ingredient. Basically you just whisk 2 packs of the powder with 2 cups of water.
Terri says
Hi Marc,
Regarding the powdered coconut cream -- should we reconstitute it before adding it, and, if so, should the mixture be on the thinner or thicker side? The package suggests mixing with either 150ml or 300ml water. It's easy for me to get powdered, and it sounds like you think it yields a better result than canned. Thanks!
Terri
Marc Matsumoto says
Hi Stephanie, I don't know where you live, so I can't make any specific suggestions as to where to buy the ingredients. If you happen to live in NYC, you can get everything you need at Bangkok Center Grocery on Mosco Street. Otherwise you should be able to get them at an Asian grocery store (a Thai grocery store would be best). Galangal is a root that looks like ginger (but has a very different flavor).
Stephanie Burbank says
I am addicted to a Beef Rendang that is served here in a new restaurant. I want to try this recipe and am concerned about finding a few things. Where would I find Kaffir lime leaves? What is galangal? And how easy is it to find? Thanks so much for any tips you can give me on making this dish.
Stephanie Burbank says
I am addicted to a Beef Rendang that is served here in a new restaurant. I want to try this recipe and am concerned about finding a few things. Where would I find Kaffir lime leaves? What is galangal? And how easy is it to find? Thanks so much for any tips you can give me on making this dish.
The Food Scout says
I'd love to try out this recipe!
The Food Scout says
I'd love to try out this recipe!
Marilia says
I made this for some friends, I substituted the chilli flakes with fresh chillies and it was lovely. When we ate it, it was heaven on our plates! We had some leftovers and had it for lunch the next day, and it tasted even more glorious. Thanks for the recipe, I will definitely be making more of this recipe!
Alvin says
I just want to thank you. My wife grew up in Malaysia and she really missed Beef Rendang. A restaurant here had it on the menu but it had to much sauce and didn't taste anything like she remembered. So I searched and found your site. You're was simpler then the ones I found. So I tried it. The first time didn't turn out so well. Mainly because I used the wrong pot. The bottom was to thin and everything cooked way to fast.
I'm happy to say I have now cooked your recipe 5 times and it gets better every time. My wife and brother-in-law love it. It taste so authentic and reminds them of their childhood.
So thank you soo much. I'm making this almost every other week. And I have so much fun making it for my family.
Thank you again sooooo much!
Habebehayat says
Since college this is my palate and plate already....its flavorful, savory, and mouth watering dish..
Habebehayat says
Since college this is my palate and plate already....its flavorful, savory, and mouth watering dish..
outRIAAge says
That photomontage showing what the dish should look like at the various cooking stages is nothing short of brilliant: everybody should use it for long-drawn-out recipes like this one.
I'm toying with the idea of finishing the dish, partially uncovered, in the oven and just stirring occasionally, instead of stirring every 15 minutes for hours. That's what I did with the chicken rendang I made last week, and it was just awful good. The oven technique might be legitimate. I know most Asian kitchens don't have an oven so the recipe never evolved that way, but perhaps it can.
Taypeatz says
I am not a fan of spicy food, but the photos of this recipe looked so incredible I had to try it! My husband was absolutely thrilled and surprised I cooked this (and ate it)! It was really amazing. I find your website inspiring... And I can't wait to work through more of your recipes through my Maternity Leave!!! I also did your chicken chili which was also spicy and great... Had to use the other white meat (ground pork) as our grocery store was out of ground birds 🙂 Thanks again!!
Stephen Shimmans says
I'm going to try this later Marc, it looks fantastic, and your description of the taste is mouthwatering. I have a lecture until One but after that it is plain sailing. I'll let you know how I get on. I have been able to find dried kaffir lime leaves and unfortunately no galangal so my recipe is without that. I have lemon grass paste. It sucks when you can't find the ingredients you need
Felicia Cheriaa says
wow, this's my favorite food from Minangkabau. East Sumatera, Indonesia. isn't it ? So creamy and spicy ;d
Lisa in NH says
Okay, here goes...I had all the ingredients, but my short ribs had bones, so my 2+ lbs was really maybe 1-1/4 lbs. My fault. My prep work stunk...I didn't have everything ready when needed, so I think I burned my spice paste (which wasn't as smooth as I would have liked as well). The Rendang was done at about 2-1/2 to 3 hours, but the meat did fall nicely off the bone (what I hadn't already cut off and cubed). So, the meat was cooked perfectly, the flavors were too "smoky", but not overpowering. My husband still enjoyed the meat portion, my daughter ate her rice, I am mad at myself for messing up my mise and getting too much bone. I'll need to try it one more time...I don't like failure, especially on a dish that could be really amazing. Thanks for your time, energy, and inspiration, Marc!
Lisa
John says
Would this work for chicken as well?
Marc Matsumoto says
Great! Glad to hear you were able to find the ingredients and find a new shop relatively near you:-) Lemongrass and galangal both freeze well, so if you have leftovers, just slice up the galangal (it's hard to cut fresh, imagine trying to cut it frozen) and you can either freeze the lemongrass whole or slice it really thin and freeze it (depending on how you plan on using it later). Good luck with the Rendang and let me know how it goes.
Lisa in NH says
I was able to send a friend to H-Mart, near Boston. He was able To pick up galangal and lemongrass, but said the lime leaves were nasty and expensive. I was able to locate an Asian market in Nashua (35 mins south of me in NH) that carries the lime leaves (frozen). They also carry sooooo many other specialty items as well...including palm sugar! I was able to pick up more items than I need right now, but I couldn't help myself...too good! I'm making the rendang tomorrow...can't wait.
Lisa
Katherine says
This looks incredible. Funny you should mention coconut powder - I was just in an Asian specialty shop in Tel Aviv and spotted that and wondered what the heck I would use it for. Now I know! I'll have to go back and get some. So happy to have discovered your gorgeous blog.
Debs @ The Spanish Wok says
Yum, your rendang looks delicious.
lemonsandanchovies says
It's really hard to focus on your post because it means I have to tear my eyes away from that first image.
I wonder if my Asian market carries that coconut cream powder...will have to look for it on next trip.
lemonsandanchovies says
It's really hard to focus on your post because it means I have to tear my eyes away from that first image.
I wonder if my Asian market carries that coconut cream powder...will have to look for it on next trip.
vie-70205 says
rendangggg, my fav indonesian dish !
vie-70205 says
rendangggg, my fav indonesian dish !
RC says
Rendang is my favorite. I made a chicken version. Your pictures want me to make it all over again!!
Marc Matsumoto says
Hi Lisa, I've never used it but King Arthur Coconut Milk Powder should work for this recipe. You can also just use canned coconut milk which should be available in any big grocery store with an Asian food section. As for kaffir lime leaves and galangal, unfortunately there's no good substitute. The good news is that they freeze well and will keep for a year when sealed in a double layer of ziploc bags, so if you can make a trek out to a bigger city with a thai grocery store, you should be able to pick those ingredients up and keep them around for a long time. Since it sounds like you're in New Hampshire. If you ever make it down to NYC, Bangkok Center Grocery on Mosco street will have those ingredients. Otherwise you might try searching Google for a Thai grocery in the Boston area. Good luck!
Jill Mant~a SaucyCook says
Gosh I hope I'm not drooling all over this post! Marc, this dish looks and sounds phenomenal and I love the timed photo display. Let's be friends so I can come and eat at your house!
Zenchef says
I saw this yesterday and I came back today to drool at the photos again. haha.
Amazing!
Lisa in NH says
Marc,
What about using coconut powder, like King Arthur sells, or cream of coconut instead of the coconut cream powder? Also, do you have suggestions for substitutes for hard to get items like kafir lime and galangal?
Thanks so much...can't wait to try this one soon!
Lisa in NH
Oui, Chef says
Marc, this looks amazing. What a fabulous explosion of flavors here, can't wait to try it.
Christie @ fig&cherry says
Wow, wow, wow! Love the shots at different times - great idea! I will have to pinch it for a future post 😉 Even though it's Summer here in Australia, I'm still craving this right now.
Pepy says
I'm just about to make some batches of rendang and you posted this. You make me hungry now.
Marc, I envy you by having the ability to get that Indonesian brand coconut cream :))
If you have the opportunity to get turmeric leaves, try with them and you will discover the difference.
Most rendang recipes in Indonesia don't add palm sugar due to the add of toasted grated coconut that is pounded and in result it will release a bit sweetness to the food.
Terry Dagrosa says
this sounds incredibly delicious - can't wait to try it
The Culinary Chase says
Great recipe and love Rendang! Used to eat quite a bit when we lived in Singapore.
Wok with Ray says
Love the marbles around the meat -- tons of flavor it gives!
Maureen says
What a wonderful experience to learn how to make this. I'm envious! Looks delicious.
Marc Matsumoto says
Gently microwaving worked best for me, but you could also add some of the fat that's settled on top into a frying pan and fry it.
Wok with Ray says
Love the marbles around the meat -- tons of flavor it gives!
Mike - Foraging Seattle says
Rendang along with nasi campur are two of my most favorite Indonesian dishes. Of course, its only delicious if you eat with your bare hands!
Nisrine M. says
Looks absolutely divine. It's been a while since I've visited. Hope you've been well.
Stuart Hedges says
I had rendang in a restaurant once and absolutely loved it, so I'll definitely be cooking this at some point! Looks fantastic, very much looking forward to this.
guest says
Your pictures are so helpful! How would you suggest we reheat it the next day to serve?