Beef Rendang

Beef Rendang

Try this amazing Indonesian/Malaysian Curry. It is rich, spicy, indulgent and packed full of flavour.
Prep Time 30 minutes
Cook Time 3 hours
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

Indonesian Achar

  • 3 red chiilis diced
  • 1 onion diced
  • 3 garlic cloves diced
  • 1 tsp ginger diced
  • 1 stalk lemongrass white part only, diced
  • 1 tsp sugar
  • 1 tbsp oil
  • salt to taste
  • 1 cucumber seeds removed and cut into batons
  • 2 carrots peeled and cut into batons
  • 40 grams fine green beans optional, trimmed and cut in 2
  • 2 tbsp rice wine vinegar substitute with white wine vinegar or vinegar of choice

Sambal Oolek

  • 5 large red chillies or 10 red Thai chillies, diced
  • 3 cloves garlic diced
  • 1 onion diced
  • 1 tsp sugar
  • 2 tbsp rice wine vinegar substitute with white wine vinegar or vinegar of choice
  • 1 tsp fish sauce
  • ½ tsp belacan fermented shrimp paste optional, you can use Thai gapi paste or another tsp fish sauce


Indonesian Achar

  • Slice the cucumber in two and removes seeds with a spoon. Cut into batons
  • Peel the carrots and cut into batons.
  • Place the carrots and cucumber in a bowl and sprinkle a liberal sprinkling of salt.
  • Move the salted carrots and cucumbers onto a tissue paper lined tray and leave to air dry for 4 hours, ideally overnight.
  • In a saucepan, sauté the onions, red chillies, garlic, ginger and lemongrass
  • After the mixture softens and becomes translucent, add sugar followed by wine vinegar.
  • After the cucumbers and carrots have air dried. Mix the achar paste into the veggies.
  • Taste for salt and add amend as necessary. The achar is ready to eat but taste better after refrigerating overnight.

Sambal Oolek

  • Dice the onion, red chilli and garlic
  • In a saucepan, sauté the onions, red chillies and garlic until they soften and become translucent.
  • Add salt, sugar and Belacan paste (optional). Belacan is potent. Turn on your extractor fans or cook outside.
  • After 1 minute add the rice wine vinegar and fish sauce.
  • Allow to cool and then place in a sterile jar. The sambal oolek is ready to eat but taste better after refrigerating overnight.

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