Beef Rendang

Beef Rendang

Try this amazing Indonesian/Malaysian Curry. It is rich, spicy, indulgent and packed full of flavour.
Prep Time 30 mins
Cook Time 3 hrs
Course Main Course
Cuisine Indonesian, Malaysian
Servings 5 people


Rendang Spice paste

  • 12 fresh red Thai Chillies
  • 2.5 onions or 6 shallots
  • 5 cloves garlic
  • 1 stalk lemongrass (white part only)
  • 1.5 tbsp minced galangal (rose ginger) or substitute with ginger
  • 1.5 tbsp minced ginger
  • 2 tbsp oil (any flavour neutral oil, such as sunflower, canola)

Rendang Curry

  • 1 kg chuck steak or any stewing beef (cut into 4cm cubes)
  • 1 tbsp oil
  • 1 stick cinnamon
  • 3 cloves
  • 3 green cardamom
  • 3 star anise
  • 2 stalk lemongrass stalk plus the top half of the lemongrass stick used in the paste smashed with saucepan
  • 600 ml coconut milk (1.5 cans)
  • 2 tsp tamarind paste (or tamarind pulp soaked in 1 tbsp of hot water, seeds removed)
  • 4 large kaffir lime leaves, very finely sliced
  • 1/3 cup kerisik (roasted desiccated coconut) dry fry until colour slightly changed then pound to pestle and morter (add to other ingredients = more intense flavour)
  • 1 tbsp palm sugar (substitute with brown sugar)
  • 1.5 tsp salt


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