food safari rendang

• Search Please fill out this field.
• Manage Your Subscription
• Give a Gift Subscription
• Newsletters
• Sweepstakes

We independently evaluate all of our recommendations. If you click on links we provide, we may receive compensation.

• Hotels + Resorts
• Hotel Reviews

Kangaroo Island’s First ‘Safari Lodge’ Is a Secret Retreat and Conservation Powerhouse — Read Our Review

Australia's third-largest island is home to Sea Dragon, a 250-acre resort with four rooms, four suites, and three villas.

Food and Drink

Activities and experiences.

• Accessibility and Sustainability

How to Get the Most Value Out of Your Stay

Courtesy of Sea Dragon Kangaroo Island

The rush of the waves against the shore of Pink Bay, located between the two “duck lips” of the Dudley Peninsula on eastern Kangaroo Island, filled my ears as I lay on my back atop a beachside platform. The South Australian sun — still clocking a toasty 72 degrees, even on a winter morning — fell like a blanket over my skin. I melted into the yoga mat beneath me.

With my eyes closed, I tuned in to the sounds of the bush waking up for the day. Only three days into my stay at Sea Dragon Kangaroo Island , and I’d learned to distinguish between a variety of only-in-Australia noises: the rapid-fire chittering of the blue-tailed superb fairywren, the excited squawks of a flock of noisy rainbow lorikeets, and the scratch-bounce of a small kangaroo advancing toward an especially tasty-looking shrub.

What I hadn’t heard during my stay: car engines and horns, sirens, the rattle of subway cars, or people shouting into their phones on crowded sidewalks. I took in a deep breath and let it out slowly, reveling in the absence of civilization’s cacophony.

Located 112 miles from mainland South Australia’s capital, Adelaide, Kangaroo Island is Australia’s third largest island. Its First Nations Kaurna name, Kart Pintingg, or “Island of the Dead,” hints at early human habitation — by the Ramindjeri, Ngarrindjeri, and Barngalla peoples — as long as 16,000 years ago, before it separated from the mainland. Over the past several decades, the island has become a popular vacation spot for Australian mainlanders, who now make up nearly 80 percent of annual visitors.

During the especially searing summer of 2019–2020, lightning strikes ignited dry vegetation along the island's northern coast. Over several weeks, the fires spread westward, scorching more than 520,000 acres — almost half of Kangaroo Island's landmass . In addition to several homes, businesses, and a famous luxury hotel, the “Black Summer” bushfires decimated the wildlife population, including an estimated 25,000 koalas.

The eastern portion of the island was largely untouched. Even now, as the bush roars back to vibrant life, Sea Dragon is the guardian of some of the rarest flora and fauna, from critically endangered plants like mallee eucalyptus and Kangaroo Island spider orchid to animals such as the short-beaked echidna, white-bellied sea eagle, and glossy black cockatoo. And let’s not sell short the more common species, such as kangaroos and wallabies, which browse in open fields at sunrise and sunset and take refuge from the midday heat in the bush — sometimes mere feet from your Sea Dragon suite deck.

Small yet mighty, Sea Dragon comprises four rooms, four suites, and three villas on a spectacular 250-acre property, two-thirds designated as a flora and fauna protection area. The property’s size and unusual location — it feels worlds apart even though it’s only 25 minutes from the ferry terminal and 50 minutes from the airport — lend themselves to bespoke experiences. Organized tours, included in the stay price, make it easy to visit some of the island's iconic attractions, such as Flinders Chase National Park and Seal Bay.

“It’s the perfect place to retreat after a day of island exploring because we are a destination in ourselves, thanks to our wonderful population of Australian wildlife and secluded, calm beach,” says Karin Greenslade, Sea Dragon's general manager and co-owner. “We really are unrivaled on the island for accommodation with this ideal Australian combination.”

Here is my review of Sea Dragon, where robust nature and wildlife conservation meets laid-back luxury.

Sea Dragon Kangaroo Island

• The hotel is less than a half mile from the historic Cape Willoughby lighthouse, an incredibly scenic morning walk or jogging route.
• The spacious, plush, and homey rooms and suites offer breathtaking ocean views from nearly every corner, including the glass-walled shower.
• Sea Dragon has embarked on a massive sustainability project that aims to set the standard for remote, nature-driven retreats.
• On-site dining focuses on local products, such as lamb, seafood, and Ligurian honey, as well as South Australian wines and spirits.
• Room fees include fully guided tours, including to Flinders Chase National Park or local lavender farms and apiaries, plus seasonal experiences like birding and sheep shearing.  

Greenslade describes the hotel’s design philosophy as “an ode to nature combined with understated modern elegance.” She says, “We have drawn from our picturesque bush and ocean surroundings and also paid respect to the beauty of what is beneath the surface.”

To that end, each room and suite has a different color palette, in soothing neutrals or nautical blues. Wallpapers feature coral and sea grass patterns, and the overhead wicker pendant lamps take their inspiration from the cephalopods prevalent in South Australian waters. Even the hotel name comes from the deep: The sea dragon is an endemic seahorse-like creature whose leafy appendages allow it to blend in with its marine surroundings.

Evan Bailey/Courtesy of Sea Dragon Kangaroo Island

Deluxe Ocean View Rooms are around 344 square feet and accommodate two people. Superior Ocean View Suites, at 538 square feet, and freestanding Luxury Ocean View Villas, at 968 square feet, accommodate up to four; the latter have large decks with outdoor soaking tubs. Next spring, Sea Dragon will debut four new rooms. The minimum age for a stay is 12, and from July through September, kids ages 12–17 stay for free when accompanied by two adults.

All rooms and suites emphasize comfort — soft, natural fabrics like cotton and linen, layered textures, and separate areas for napping, lounging, and savoring a cup of tea or stargazing. I’m a terrible sleeper, but I got my best rest in years while snuggled under blankets on the cozy mattress. My favorite part was cracking the porch door at night so I could fall asleep to the sound of the waves rushing and retreating.

Chef Andrew Fielke, a longtime champion of Indigenous products, oversees the food and beverage program at Sea Dragon, which mixes well-known favorites with unexpected choices.

In addition to tea, coffee, and juice, the continental breakfast buffet features local products like eggs, ham, bread, jams, and Ligurian honey. The latter — mildly sweet with a pronounced floral flavor — comes from the world’s last purebred Ligurian bee colonies. The pollinators were imported to Kangaroo Island in 1884 from their native Italy; the species is now extinct in its homeland.

In the evening, sit down to a two-course dinner with full table service and a choice of beer, wine, and nonalcoholic drinks. Menus change daily and are based on the availability of South Australian products.  The lamb and most seafood come from island providers, and native herbs and edible plants are grown on-premise.

Don’t miss the seafood platter featuring lobster or marron, prawns, crabs, oysters, pickled octopus and smoked fish, served alongside homemade condiments. The green ant tart — a custard-based pie topped with a gelee of ants (yes, ants), and served with a scoop of vanilla ice cream — is a deliciously sweet-tart surprise.

Swim or walk on the private beach, take an outdoor yoga class, or sign up for onsite activities like wine and gin tasting, cooking classes, art classes, stargazing talks, birding tours, and conservation lectures. Check Sea Dragon’s website for a listing by season. Guided half-day nature tours of the island are also included.

For an additional cost, you can join a full-day nature tour, food and wine tasting, snorkeling excursion with seals and dolphins, tours via bike, quad buggy, or foot, or private boat or helicopter charters. Or plan your own itinerary with the official island tourism guide .

Upon request, Sea Dragon staff can help curate an experience for you. Mine included an in-room massage and a breezy beach picnic at Antechamber Bay, complete with cheese, charcuterie, olives, bread, and South Australian wine.

Accessibility and Sustainability 

Several of the rooms and suites at Sea Dragon, as well as the restaurant and lounge, adhere to Australian accessibility standards, which include enlarged entries and accessible bathrooms.

Over half of Sea Dragon’s 250-acre property is designated as a protected heritage and wildlife conservancy. Among its forests and shoreline, you can find otherworldly avian species like the beautiful firetail (a type of finch) and yellow-tailed black cockatoo and plants such as Osborn’s eyebright and spoon-leaved spyridium. According to Greenslade, in March 2024, the hotel received its first visit from a koala, which generally lives on the island's western side.

By the end of 2024, Sea Dragon will have completed its Eco Tourism Certification with Eco Tourism Australia. The hotel is in the process of converting to 100 percent solar energy and increasing its already robust rainwater collection system by 35 percent—a crucial resource for a region with a dry Mediterranean climate. Sea Dragon’s onsite wastewater recycling program maintains local fauna in months of low rainwater while minimizing waste and runoff. A low-food-waste philosophy means guests are asked to make their evening meal choices in the morning, and the kitchen staff sources just what they need.

There’s plenty of beautiful scenery around the hotel property and neighboring Cape Willoughby. But if you’re planning for off-site exploration, you’ll need to rent a car — and remember that Aussies, like Brits, drive on the left side of the road. Be prepared to take it slow: It’s not unusual for a kangaroo or wallaby to venture out into the street.

The closest town of size, Penneshaw, is about 25 minutes away. Here, you can catch the ferry back to the mainland, visit the Penneshaw Penguin Center to learn about the world’s smallest penguins, or have a bite to eat in the town center.

The island’s most famous attractions are farther afield. At Flinders Chase National Park , a two-hour drive to the west, go hiking, walk through the otherworldly formations at Remarkable Rocks, and watch fur seals play beneath the dramatic Admirals Arch. About 40 minutes from the park, along the southern coast, endangered sea lions lounge in Seal Bay . Or visit the hidden, pristine paradise of Stokes Bay Beach , named the best of Australia’s 11,761 beaches , on the northern coast.

Kids ages 12 to 17 stay free with two adults on a minimum two-night visit. Add additional nights for a discount: 18 percent per day for three days, 24 percent per day for four days, or 35 percent per day for five days.

Related Articles

Amy Slaton Halterman of TLC’s ’1000-lb Sisters’ arrested for drug possession, child endangerment after camel bite, authorities say

ALAMO, Tenn. ( WMC /Gray News) - Amy Slaton Halterman of TLC’s “ 1000-lb Sisters ” was arrested in Tennessee on Labor Day after a camel bite reportedly led to a drug bust inside the reality TV personality’s vehicle.

The Crockett County Sheriff’s Department says that deputies were called to the Tennessee Safari Park in Alamo, Tennessee, on Monday after a guest was bitten by one of the park’s camels.

Upon arriving at the guest’s vehicle, deputies “were immediately overtaken by suspicious odors” coming from the car, which sat Halterman, Brian Scott Lovvorn, and two children.

County officials did not identify who was bitten or disclose the extent of any injuries.

Both Halterman and Lovvorn face charges of Schedule I and Schedule VI substance possession and two counts of child endangerment.

Both are being held at the Crockett County Jail.

No bond or hearing information is available at this time.

Copyright 2024 WMC via Gray Local Media, Inc. All rights reserved.

Latest News

US charges Hamas leader, other militants in connection with Oct. 7 massacre in Israel

University of Missouri researchers looking into solutions for disease affecting corn crop

FIRST ALERT WEATHER: More “ahhh” weather for Wednesday

Second-generation restaurant employee, patron killed after car plows into crowded restaurant patio

Missouri’s secretary of state waits for court rulings ahead of ballot deadline

Missouri's secretary of state waits for court rulings ahead of ballot deadline

On Your Side: Protect your credit in the next data breach

Federal judge rejects Donald Trump’s request to intervene in wake of hush money conviction

Beef Rendang Recipe (How to make authentic Indonesian Rendang)

Posted on Last updated: October 18, 2023

Categories Indonesian , Main , Main Course

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 privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

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 on special occasions to honor guests and during festive seasons. It is a delicious Indonesian dish prepared with many herbs and spices. Slow 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.

Here is the good news.  You do not need to travel to Sumatra, Indonesia. Following this beef rendang recipe, you can recreate the world’s best food at home.

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). It has also become a common Malaysian dish and is popular during major festivals such as Eid al-Fitr.

Making beef rendang (Update 2023)

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

Use the right type of chili.

We use the  red chili,  as shown in the image. There was an incident where a reader mentioned that the amount of chili was 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 removing the seed and pith to reduce the hotness and retain the flavor. If you prefer to be less spicy, reduce the amount to 200g.

Cut the galangal into small pieces.

Why is it necessary to do this since we will blend the galangal with the food processor anyway? That is where the problem arises. Before sauteing, you must blend the galangal, garlic, onions, and chili. You want these aromatics and other spices to cook down to become a paste that will stick to the beef.

All these ingredients can cook down easily, but NOT galangal! The larger pieces of galangal will not disintegrate even after a 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!

Besides that, this delightful Indonesian dish has won the hearts of so many gastronomes. Try it out at home; I don’t think anyone will regret it.

Step-by-step instructions (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 B in the recipe, and set the blend aside. You can get most of these spices at Asian markets. You can use ground spices if whole spices are unavailable. Please check the expiry date to get the freshest possible ground spices to make rendang.

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

Step 4: Saute the spice. Heat 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 to curry paste in 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 dark brown. It will take about three hours. You can use an Instant Pot or any other brand of multicooker to shorten the cooking time. Most of the modern multicooker has programmed mode indicated for cooking beef. Please remember using less water if you pressure cook the beef.

Beef Rendang Minang recipe

Beef Rendang Recipe

Authentic Indonesian dry rendang.

Ingredients

Ingredients (a).

• 600 ml coconut cream
• 100 ml vegetable oil

Ingredients (B)- to blend

• 4 candlenuts
• 12 cloves chopped garlic
• 300 g red chili, , (Serrano chili/pepper)
• 250 g onions
• 50 g ginger
• 50 g galangal
• 25 g ground turmeric, or 50g of fresh turmeric
• 1½ tsp ground coriander
• 1 tbsp salt
• 1 tsp sugar
• 4 green cardamom pods
• 11/2 tsp cumin seeds

Ingredients (C)- Seasonings and Spices

• 4 stalks lemongrass, , bashed
• 3 pieces kaffir lime leaves
• 1 piece asam keping
• 2 turmeric leaves, ,tied up

Instructions

• 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.
• Blend all the ingredients in (B), set the blend aside.
• 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.
• Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.
• Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
• Add the beef and cook over medium heat. Bring the coconut milk to a boil.
• Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
• Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.
• 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

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 the Minangkabau (hence the name Minang rendang) tradition, their authentic beef rendang is a slow-cooked dry curry. Beef rendang is carefully stirred, simmered, and cooked for three to four hours until the coconut milk has evaporated and reduced to become a thick sauce. By then, the meat had 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 rendang gravy.  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 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 to cook the most delicious food in the world successfully.

• Sirloin is the choice for more tender rendang, but the topside or beef chuck (any tougher cuts of meat) is as good 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 mix 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 change the chili amount to taste.
• It is best to use freshly pressed coconut milk.  You can use canned or carton-packed coconut milk if it is unavailable.  Once opened, coconut milk should always be kept in the chiller.  You can also divide the coconut milk into smaller portions and freeze them.  Fresh coconut milk can be kept for much longer if frozen.  I have used frozen coconut milk for making rendang, which is as good as the freshly pressed one after a month.
• Substitute the fresh coriander seeds, turmeric, and cumin with ground powder. 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.  Since it is quite similar, you can use tamarind pulp (assam jawa) as a replacement. 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 is unavailable. Also, use tamarind paste if the fresh tamarind is 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 too sour. If it is unavailable, add a squeeze of lime juice before serving to give it a slight tangy flavor.
• You need to add some sugar to balance the sourness. Coconut sugar or plan sugar is the best. If not, just use brown sugar.
• Turmeric leaves are another ingredient unavailable in certain parts of the world.  If you cannot get turmeric leaves, use two more kaffir lime leaves.

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.  This step aims to fry the spices until they become aromatic lightly.  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.
• The liquid will become thick gravy after one to two hours of continuous cooking.  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 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, unlike the moist beef rendang, which is more popular in Malaysia, Singapore, and 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 of 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.

More recipes for you

If you like this recipe, I want to suggest other popular Asian dishes for you to try. So here are my picks of some of the most popular recipes from where I live, Malaysia:

• Chicken varuval . Ready to take a bite of the Indian cuisine with the intense flavor? This recipe is popular in Malaysia and loved by everyone!
• Mee Goreng is another great street food of Indian Muslim origin in Malaysia. It is authentically Malaysian and is the typical Indian Malaysian food.
• Wonton soup and noodles. We have our version of wonton noodles, which is different from the wonton soup noodles from Hong Kong. You can get both recipes from this article.
• Chicken Rendang . I have the Chicken rendang recipe for you if you do not eat beef.

Elementor #14 – Victoria Cai

Sunday 7th of July 2024

[…] dimasak lama dengan santan dan rempah-rempah, menghasilkan tekstur empuk dan rasa gurih yang kaya.Opens in a new windowtasteasianfood.comRendang […]

Wednesday 16th of August 2023

Thank you for this great recipe. I cooked it three times, once dry and twice moist, which I liked better with a plain basmati rice. It was a great success with friends. Living in Switzerland you cannot get all ingredients, but so what, I substituted as follows: Candlenuts: I used pine nuts instead but I‘m sure Macedamia or Cashews would also do the trick. Chilis: The chilis we get here are very hot. In order to get the volume of the paste right, I used 280 grams of a mild capsicum and added 1-2 small Thai chilies without seeds. I used half the garlic, a quarter of the cloves and no asam keping. I had fresh galgant, ginger and turmeric. The first time I substituted the kaffir lime leaves with lime rind. I believe you get a great dish by adapting recipes to your taste. Be adventurous in substituting if some ingredients are not available. Thanks again for a great recipe.

Sunday 20th of August 2023

Thank you for trying this recipe and the substitution with the local ingredients is way to go.

Saturday 2nd of October 2021

According to authentic Rendang Padang from Minang, the aay to cook rendang is, on step no 4, they don't put oil to cook the paste.

What they do, they boil the paste together with the coconut milk.

Sunday 3rd of October 2021

Thank you for the information.

Friday 23rd of April 2021

Hi many thanks for the recipe. I wanna add this in my restaurant menu. But I need info about preserving. As a restaurant owner you know better that we can’t waste food end of day and try not to compromise with quality. If I cook RENDANG in morning time, how long I can serve the dish that it will keep the original taste? After end of the day if rendang is left over can I preserve in refrigerator for next day? Does that keep original flavour and quality?

Saturday 24th of April 2021

Hi Ash, Base on my experience, You can serve it the whole day if you cook in the morning. I would keep it in the freezer (portion it first) for the remaining. It should be good for one week. After that, the flavor starts to deteriorate even it is frozen. Please remove it from the freezer first thing in the morning and let it return to room temperature, then heat it and serve.

Wednesday 20th of January 2021

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!

Thursday 21st of January 2021

Hi Rosselle, Cayenne is a better substitute than paprika. I have a Rendang Ayam recipe: https://tasteasianfood.com/chicken-rendang/ 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

Privacy Overview

• Skip to primary navigation
• Skip to main content
• Skip to primary sidebar
• Skip to footer

Malaysian Beef Rendang

Table of Contents

Beef Rendang is one of my very favourite recipes. There is a heated debate in South East Asia as to whether Rendang as a dish, you can cook it with other meats, e.g. chicken, originated in Malaysia or Indonesia. Well, although I have eaten it in both countries, my first and glorious experience was in Penang, Malaysia. So, without in any way trying to upset my Indonesian friends, I am calling this recipe Malaysian Beef Rendang. In truth, however, who cares. Either way, it’s damn good!

So what makes Beef Rendang so special? Obviously, the main ingredient, the meat, is slowly cooked so very tender. Think a great western beef casserole. The chilli gives it a little kick too which is something I always like. Remember, you can add more or less as you like. However, it’s the spices and coconut that makes it for me.

The spices add a lovely fragrance to the overall aroma and taste. Especially the cinnamon, cardamom, lemongrass and ginger (all them then… ????). Almost flowery and certainly adds a sweetness to the taste. As does the coconut milk and the dry roasted, or toasted desiccated coconut. A wonderful combination I cannot recommend enough.

I’ll show you how to this wonderful Malaysian Beef Rendang now but if you are interested in the history and variations this is a good overview ▶ .

Ok, let’s cook…

1. Get the spices together

I always for this first as it starts to bring back the memories. As we all know, aromas are a big part of nostalgia.

There are a number of spices required in any Rendang. You will need cinnamon (I used ground here but if you can get a fresh stick then all the better), fresh root ginger, cardamom pods, cloves, lime leaves, lemongrass, garlic and chilli. Hmm, I can smell the fragrance wafting over me right now.

Gather the spices

2. Prepare the spices

To prepare the spices, start by taking 3 lemongrasses and peeling the outer skins to leave on the white flesh. Now, peel 5 shallots and 5 garlic cloves and the ginger. Place all of this, along with the chilli, into a blender and blitz on the pulse function. The aim is to get a shredded texture.

Chop the spices

3. Prepare the beef steak

This is a slow cooker recipe so I recommend a good old fashioned braising steak. You’ll get it from your local butcher. One tip is always to buy it whole. That way you get to trim the fat and any gristle from it. If you leave it to the butcher they may not be as thorough as you would be.

Lean whole braising steak

All that’s needed with the steak is to trim any of the white fat from it and cut into good-sized cubes. I recommend around 1-2 inch square if you can. You need to get your teeth into something right?

Cut the steak into large cubes

4. Gather the rest of the ingredients

With the spices ready and the meat prepared now just pull together all of the other ingredients. This consists the oil, water, coconut milk, sugar and lime juice.

Gather the ingredients

The final bit of preparation is to toast the coconut.

5. Dry roast, or toast the coconut

The phrase dry roast and toast in this context are synonymous. The actual process is to lightly burn, or toast the desiccated coconut to give it a great roasted flavour. The key is to keep stirring and do not burn the coconut otherwise it will taste bitter.

To toast the desiccated coconut, first, place it in a dry (no oil) small skillet or saucepan.

Desiccated coconut

Now, place the pan over low heat and keep stirring and tossing the coconut until it starts to colour. Once a slight colour has started to form then remove from the heat and place in a cold bowl. If you leave the coconut in the pan the residual heat will continue to cook the coconut and may well burn it.

6. Prepare the Malaysian Beef Rendang

To prepare the Beef Rendang for slow-cooking start by heating the oil in a suitably sized casserole pot. Now add the prepared blended spices along with the star anise, cardamom pods, cloves, and cinnamon and heat through until the wonderful fragrant aroma from the spices hits your senses.

Heat the spices until you smell the fragrance

Now, increase the heat slightly and add the beef. keep stirring this until the meat has been sealed.

Add the coconut milk, lime juice and water and stir everything together. Finally, add the single bruised lemon grass and sliced lime leaves and the toasted coconut and mix in.

Add the coconut milk

Doesn’t look much now right! Haha! Don’t worry, it will transform.

Once the mixture has started to simmer place the lid on the casserole dish and place the whole thing in a pre-heated oven at 180C / 160C Fan.

7. Cooking the Beef Rendang

This is where your own taste comes in. The Beef Rendang will be ready after around an hour. However, there will still be a watery fragrant sauce with it. Rendang is traditional quite a dry dish so my recommendation is to cook for around 2 hours making sure that you check and stir it every 15 minutes after the first hour.

Simply remove from the oven and serve with boiled Jasmone rice whenever the consistency is too your liking. For me, I like it fairly dry so all of the flavours are condensed. As always though, there is no hard and fast rule with cooking. Make it as you like it…

And there you have it, sweet, fragrant, spicy Malaysian Beef Rendang. What a recipe. You choose whether you want a traditional dry curry or something a little saucier. Either way, this is a wonderful South East Asian recipe I am sure you will be cooking over and over again. Yum!

8. Video tutorial

I hope you enjoyed this recipe. This is one of my favourite dishes of all times and brings back many memories. I hope you enjoy it as much as me. If you’d like to be kept up to date of all new recipes then sign up to The Yum Yum Club’s newsletter at the top of the page and click and like our Facebook and Pinterest pages.

As always, many thanks for reading and until next time… Steve.

9. Nutritional values

10. printable recipe.

Malaysian beef rendang is a classic tasty South East Asian recipe. The sweet taste of coconut combined with chilli, ginger and eastern spices. Yum!

• 2 lb lean diced braising steak Metric 900 grams
• 1 teaspoon ground cinnamon
• 3 star anise
• 1 cardamom pods
• 4 lemon grass
• 4 tbsp olive oil
• 10 fl oz coconut milk Metric 300 ml
• Juice from 1 lime
• 6 kaffir lime leaves
• 1 tbsp caster sugar
• 1/2 cup fresh peeled ginger
• 4 birds eye chillis
• 1 cup water

First, gather all the spices together. The cinnamon, lemongrass, star anise, cloves, cardamom pods and lime leaves.

Now, prepare the beef.

Trim all of the fat off and cut into good-sized cubes.

Finally, gather all of the other ingredients together. Oil, coconut milk, sugar, water and lime juice.

Now, mince all of the spices in a blender. If you don't have a blender then finely chop, crush and grate the spices. 

Prepare the desiccated coconut by, first, placing on a small fray skillet.

Now, place this over low heat and keep stirring until the coconut has toasted, or dry roasted.

Heat the oil over low-medium heat in a casserole pot and lightly cook the blended spices along with the star anise, cardamon, cinnamon and cloves through until you can smell their fragrance.

Now, add the beef and seal the meat.

With the meat sealed add the coconut milk, water, lime juice, bruised lemongrass and toasted coconut and heat through for 5-7 minutes. Keep stirring.

Pre-heat the oven to 180C / 160C Fan.

Finally, add the dry roasted coconut and stir in. Place the lid on the casserole dish and place in the oven. Check after one hour and then cook for up to another hour depending on how dry you want the curry. If the curry does dry up then add more water or coconut milk.

Once cooked, remove from the oven and serve with boiled jasmine rice. What a recipe! Yum!!

About Steve Deacon

Hi, I'm Steve, a former member of the dreaded corporate world who's decided to give it all up and do something I wanted to do for a change! My wife, Jen (and yes, I am well and truly punching above my weight) and I live in a sleepy little town in the middle of the UK and our favourite things are...food and wine!!

Reader Interactions

September 5, 2019 at 9:19 am

the recipe is easy to understand and practice can be in accordance with his expectations, keep the spirit in developing the website. Other updates are still great.

October 26, 2019 at 5:24 pm

Many thanks and sorry for the late reply. I’m glad you enjoyed it.

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

– AMAZON AFFILIATE DISCLAIMER –

theyumyumclub.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Recent Posts

• How Chatime Is Turning Classic Taiwanese Bubble Tea into a Globally Loved Drink
• From Casual to Classy: How to Select the Perfect Drinking Glasses for Any Occasion
• Essential Japanese Ingredients to Add to Your Pantry
• Savouring Florence: A Gastronomic Getaway with Wine Tasting Delights
• Use Texas Olive Oil To Stay Cool & Healthy This Summer
• Business Diary
• Calculators

info[at]theyumyumclub[dot]com

Ingredients for a Beautiful Life!

Authentic Indonesian Beef Rendang Recipe

Beef Rendang requires no introduction. This iconic Indonesian dish originated in Minangkabau, West Sumatra and the provincial capital of Padang, a hub and settlement for traders from China and the Middle East and a rich trading past dating back to the 17th century. If only the crumbling buildings in the old part of the city could talk, what tales they could share from this colourful period in Indonesian history!

The term rendang signifies a specific technique where a dish is boiled for an extended time to reduce the coconut milk, then slow-cooked for over an hour to tenderize the meat. This stage creates a stewed curry known as kalio . To make a classic rendang, the braising liquid must be further reduced. It is then fried over high heat to create rich caramelization and intensified flavour. This luscious and succulent dish is unlike anything you’ve ever tasted.

Rendang is usually made with beef (in the past, people of Minangkabau used buffalo meat), but it can be substituted with goat, lamb, chicken, tempeh or jackfruit. Across West Sumatra, there are many variations on the rendang theme, with baby potatoes and even ferns as the main ingredients. I learned of a meatball rendang from a 70-yearold lady in Payakumbuh, Uni Emi, who keeps local culinary traditions alive. I also sampled eel rendang further north in Lintau, which is prepared with up to 20 types of local leaves.

In the rare event that you have any rendang left-over, you’ll discover a greater intensity of flavour the following day. It would be perfect with fresh rice or even in a sandwich.

The key to a delectable rendang is the use of coconut milk with at least 19 per cent fat content, which is vital to create the right consistency.

This delicious recipe is from Petty-Pandean Elliott’s cookbook, The Indonesian Table published by Phaidon.

Cooking time: 2 hours 15 minutes | Preparation Time: 15 minutes | Origin: Sumatra

Ingredients (serves 6-8)

1.2 litres/40 fl oz (5 cups) coconut milk

1 quantity red spice paste

2 tablespoons tamarind paste

7 makrut lime leaves, torn

2 star anise

2 stalks lemongrass, crushed and tied into a knot

1 (3-cm/1¼-inch) cinnamon stick

1 turmeric leaf (optional)

1 teaspoon salt

1 teaspoon black pepper

1.2 kg/2 lb 12 oz topside (top round) beef, cut into 2.5-cm/1-inch cubes

Steamed rice, to serve

• To prepare the base, combine all the ingredients, except the beef, in a large saucepan or wok and mix well. Add the beef and mix well. Boil for 1 hour, stirring occasionally to prevent the mixture from sticking, until the liquid has reduced by half. Reduce the heat to medium-low and simmer for another hour until the meat is tender.
• Increase the heat to high. Cook for 12–15 minutes, stirring constantly to prevent the mixture from sticking to the pan, until the liquid has evaporated and the rendang is dark brown and caramelized. Season to taste. Serve with steamed rice.

• Meatball Rendang (Rendang Bulat): Replace the beef with an equal amount of minced (ground) beef. Finely grind 100 g/3½ oz (1¼ cups) roasted desiccated coconut, then combine with 4 finely grated garlic cloves. Combine the beef, coconut and garlic in a food processor and process until smooth. Shape the mixture into 20-g/¾-oz meatballs. Cook the spices and coconut milk over medium-high heat until the liquid has reduced by three-quarters. Add the meatballs and cook for 20 minutes until the liquid has completely evaporated and the rendang is dark brown.
• Tempeh Rendang (Rendang Tempe): Replaced the beef with an equal amount of tempeh, cut into 2.5-cm/1-inch cubes. Cook for 1½ hours until the mixture is dry. It will be paler than a beef rendang.
• Jackfruit Rendang (Rendang Nangka): Replace the beef with 3 (each 565-g/20-oz) cans of firm jackfruit in water, drained. Add the jackfruit to the spiced coconut base. Cook for 1½ hours until the mixture is dry. It will be much lighter in colour than a beef rendang.
• Goat Rendang (Rendang Kambing): Replace the beef with goat meat.

Share this:

• Click to share on Twitter (Opens in new window)
• Click to share on Facebook (Opens in new window)
• Click to share on Pinterest (Opens in new window)
• Click to share on LinkedIn (Opens in new window)
• Click to share on Tumblr (Opens in new window)
• Click to share on WhatsApp (Opens in new window)
• Click to email a link to a friend (Opens in new window)

Discover more from

Subscribe now to keep reading and get access to the full archive.

Type your email…

Continue reading

• Fast Recipes
• Snacks and sides
• Chefs’ Recipes
• Recipe Collections
• Restaurant Reviews
• Restaurant Guide
• Restaurant Awards
• Destinations
• Accommodation
• Travel News
• Home & Style
• Gift Guides
• Drinks News
• Drinks Recipes
• Competition
• Homes To Love
• Home Beautiful
• Better Homes and Gardens
• Hard to Find
• Your Home and Garden
• Shop Your Home & Garden
• Now to Love
• Now to Love NZ
• That's Life
• Women's Weekly
• Women's Weekly Food
• NZ Woman's Weekly Food
• Gourmet Traveller
• Bounty Parents
• marie claire
• Beauty Heaven
• Beauty Crew

How to make beef rendang

In essence, rendang is nothing more than a stew, but if you’ve ever eaten a real rendang, then you’ll know it’s a dish fit for a king – and it has a fascinating story.

It’s linked to an ethnic group known as the Minangkabau or Minang people from West Sumatra, Indonesia; their provincial capital is Padang. The Minangkabau are best known for three cultural traditions: their society is matrilineal; they practise a form of migration called merantau, whereby men are encouraged to move away to earn their fortune; and they are well known throughout Indonesia for their cooking. Their cooking style, which is often referred to as Padang cuisine, makes extensive use of coconut milk, fiery chillies and aromatic plants.

Rendang came to Malaysia when the Minang migrated in the 15th century to settle in Negeri Sembilan state. From here, rendang spread to other states, gradually becoming the most popular beef dish among Malays not only in Malaysia but also in Singapore – and beyond. In fact, when CNN Travel polled its readers in 2011 to come up with a list of the world’s 50 most popular dishes, beef rendang came in at number one, ahead of Peking duck, lasagne, sushi and pad Thai.

What is rendang? It’s a dish traditionally cooked with beef, although chicken, goat, lamb, buffalo and even offal and young jackfruit are also used. Its defining flavours start with rhizomes such as turmeric , galangal and ginger , along with lemongrass and a fair quantity of chilli – though you may of course reduce the heat to suit your palate. The dish also uses a lot of coconut milk.

Rendang is usually served with steamed rice, though I have had it served with nasi minyak, rice cooked with ghee, and nasi lemak, rice cooked in coconut milk. I’ve also eaten rendang with lemang, a delicious sticky rice cooked in bamboo tubes leaning against an open flame.

In Malaysia, Singapore and Indonesia, rendang is traditionally served on festive occasions such as Hari Raya (Eid al-Fitr, the end of Ramadan), weddings and at circumcision ceremonies, but it is now also enjoyed as an everyday dish in restaurants and in the home. Finding a perfectly cooked version, however, is like finding a pot of gold.

Since rendang was first introduced to Malaysia about 400 years ago, several variations of the dish unique to different parts of the country have developed. Some versions use makrut lime leaves; others include turmeric leaves, pieces of dried asam gelugor (the fruit of a rainforest tree, Garcinia atroviridis), or cumin, coriander or fennel seeds, or a combination. Two of the most famous versions are the spice-rich rendang tok, said to have originated in the royal kitchens of the state of Perak, and rendang Rembau, a super-hot version named after a small town in Negeri Sembilan.

I don’t remember where my recipe comes from – probably a Nonya neighbour, or it might have been adapted from one by Sri Owen, the authority on Indonesian food.

Properly made, rendang is said to last for days, even at room temperature, thanks to the antimicrobial properties of turmeric. My advice, however, is to serve it as soon as it’s done because it’s so extravagantly delicious.

Tip 1: Don’t rush your rendang

Making a great rendang requires time and patience; it can’t be rushed. To yield a dish of intense complexity, it’s necessary to reduce the sauce until it turns to oil and the spices cling to the meat. Rendang that’s cooked for a shorter time, in which a lot of sauce remains, is not rendang at all; it’s really a variant dish called kalio. Cooking a real rendang, then, means ample opportunity to enjoy the heavenly aromas wafting through the kitchen.

Tip 1: Don’t rush your rendang.

Tip 2: Use coconut that’s been ground and toasted

One of the secrets of a great rendang is ground toasted coconut, “kerisik” in Malay. Grated fresh coconut is slowly toasted until it’s golden, then pounded to a fine paste and added to rendang to help create its rich complexity. It’s fine to use desiccated coconut, as we have here, since fresh can be hard to find in Australia. It lacks some of the sweetness and moisture, however, so if you can find fresh coconut, it’s worth the effort.

Tip 3: Use cuts of beef that are good for slow-cooking

Choose beef cuts with plenty of connective tissue, such as chuck, oyster blade, gravy beef and shin meat. These are perfect because they absorb the spices beautifully and break down to tender chunks of meaty goodness in the long cooking process – just like the water buffalo and working cattle that are often used traditionally. What’s more, these cuts are also inexpensive.

Ingredients

Note By all means increase the number of chillies to suit your taste. And for extra flavour, you can tie the stalk of the lemongrass into a knot and add it at step 6. Notes

Related stories

Koji-rubbed steaks with miso butter and whisky

Native ad body.

Lemon rice with dill oil and vongole

Sean Moran’s linguine with shredded lemon, chilli and parmesan

Mushroom and Fontina maccheroni

Kafeneion’s keftedes (Con’s mum’s famous meatballs)

Spicy Korean pork jaffles from Soul Dining

Kangaroo, ale and mushroom pie

Fragrant chicken noodle soup with ginger and turmeric

Prawn chowder with sweetcorn from Sean Moran

Twice-cooked pork belly with pickled apple salad and maple-glazed cabbage

Sign up for our newsletter

Want 20% off at THE ICONIC? Sign up for the latest recipes, restaurant news and travel inspo from  Gourmet Traveller .

Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use

www.sbs.com.au/food

Beef rendang (rendang daging)

It is worth making a large quantity of this popular indonesian beef dish because it keeps so well, developing more flavour each day. this recipe will serve a family of four twice over, and is suitable to freeze..

Credit: Feast magazine

preparation

Ingredients

• 1 tbsp tamarind concentrate (block form) (see note) or 2 tsp tamarind purée
• 6 garlic cloves
• 1 tbsp finely chopped ginger
• 6 long red chillies, seeded, chopped
• 500 ml (2 cups) coconut cream
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 2 tsp ground coriander
• 6 dried daun salam (optional) (see note)
• 1 stalk lemongrass or 1 strip lemon rind
• 1 tsp grated fresh galangal
• 1.5 kg beef chuck, blade or round steak, thinly sliced into strips
• 2 tsp caster sugar
• steamed white rice, to serve

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Have a story or comment? Contact Us

Share this with family and friends

More recipes like this

Gâteau Basque

Turmeric pickled eggs

Shredded jackfruit empanadas

Island Dreams no-rice 'rice' pudding

Cocos Island

Dutch apple tea cake

Mashed potato with cheese (l’aligot)

Island Dreams satay skewers

Quick chicken noodles

Sbs food newsletter, get your weekly serving. what to cook, the latest food news, exclusive giveaways - straight to your inbox..

By subscribing, you agree to SBS’s terms of service and privacy policy including receiving email updates from SBS.

Bring the world to your kitchen

• Skip to primary navigation
• Skip to main content
• Skip to primary sidebar

This post may contain affiliate links. Please read my disclosure.

• Instant Pot

Malaysian Beef Rendang Recipe

By Danielle on June 8, 2023 , Updated May 31, 2024 10 Comments

This AMAZING Malaysian Beef Rendang recipe is rich, creamy, spicy and filled with so many great flavors.

A Malaysian beef curry, the beef is braised in creamy coconut milk and spices until fall apart tender and served on a bed of rice ( like this nasi kunyit , nasi goreng kampung or turmeric rice ).

Guys...I know I say this a lot, but this Beef Rendang recipe is my new favorite dish. If you've never had Rendang you're in for a treat.

Does it take a while to cook? Yes. But is it totally worth every second? Definitely yes!

You can also try this homemade chicken rendang , salted egg yolk chicken or beef massaman curry that has a ton of flavor.

Why This Recipe Works

Ingredients, step by step instructions, expert tips, frequently asked questions, storage and reheating instructions, what is beef rendang.

Malaysian beef rendang is made with beef stew meat simmered in a broth of rich and creamy coconut milk, lemongrass, tamarind, spicy Thai chilies, and other spices until it is fall apart tender . All the spices are what gives this curry it's complex, delicious flavor.

Then it's simmered some more until all that beautiful liquid has been absorbed ( like we do in this massaman lamb curry ). It's more of a dry curry that is totally packed with flavor and super easy to fall in love with.

It is the curry of all the curries in my opinion!

More reader favorite Malaysian and Indonesian inspired recipes:

• Prawn laksa
• Sambal tofu
• Singapore laksa
• The beef is seared before being braised for an extra dimension of meaty flavor.
• The beef is slow cooked in a coconut milk broth until fall apart tender and flavorful .
• The amount of dried Thai chilies used can be adjusted depending on your spice preference.
• It's a perfect make-ahead dish , in that the flavors become even better the second day.
• Kaffir limes leaves add the perfect citrus flavor to the offset the richness of the coconut milk and beef. Learn more about Kaffir Lime Leaves in this article from The Spruce Eats. 

Want to Save This Recipe?

Enter your email & I'll send it to your inbox.  Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Went Here 8 This.

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Don't be overwhelmed by the long list of ingredients. Most can be found at your local grocery store or Asian market - or bought on Amazon. I've included links as well as substitutions for some of the ingredients below.

Regular beef stew meat works great in this recipe. It gets nice and tender throughout the hours of cooking.

Always use full fat coconut milk in any recipe calling for coconut milk. The light version tends to be thinner and watery.

The whole cinnamon , cloves , star anise and cardamom seeds are best when toasted and ground fresh as opposed to buying pre-ground spices.

Dried Thai chilies are what provide the spice in this dish. You can use less or more depending on your spice preference.

Tamarind is a tangy fruit that grows on trees in tropical areas. The pods contain a pulpy substance that has a sweet and sour flavor. Using tamarind concentrate is an easy substitute for fresh tamarind ( can be a hassle to work with ).

We are lucky enough to have a kaffir lime tree in our yard, but you can also purchase the leaves dried online, or find them in the Asian market ( can be more difficult ).

You want to use shredded, unsweetened coconut . You can also buy the coconut pre-toasted , but it is much more expensive and it's easier to just make your own ( instructions provided below ).

Lastly, fresh lemongrass can be found in many grocery stores now, but you can also use a lemongrass paste as a substitute for convenience. When using fresh lemongrass, you want to peel the outside layers off and only use the soft white interior .

Start by adding the cinnamon stick, cloves, star anise and cardamon to a skillet over medium low heat. Toast for 3-5 minutes , or until fragrant.

Remove from heat and grind to a powder using a mortar and pestle.

You can use pre-ground spices here instead, but for the best flavor, whole toasted spices are really the way to go . 

Heat the coconut oil over high heat in a Dutch oven or large heavy bottomed pot. Add the beef in batches and brown on all sides.

It's important to avoid overcrowding the pan - if you put too much beef in at once, it will steam instead of brown. I actually used 3 batches.

• Remove the beef from the pot and set aside.

Turn the heat down to medium and add the spice paste ( see below for how to make the spice paste ).

Cook for about 2-3 minutes, until the paste has turned a dark brown (not burned). Add the ground spices and cook for another 1-2 minutes.

• Add the beef back in and mix well to coat. Cook for 1 minute .

Add the coconut milk, lemongrass stalks, tamarind concentrate, toasted coconut ( see instructions below for toasting ), beef broth, palm sugar, salt and kaffir lime leaves.

Bring to a boil, reduce heat to medium low, cover and simmer for 90 minutes .

Remove the lid and turn up the heat to medium high.

Cook, stirring occasionally to ensure no sticking, for about 20-30 minutes, or until the liquid has absorbed .

Serve with steamed rice, sliced chilies (optional) and a drizzle of fresh lime juice. And honestly, it tastes better the next day so we love to make this in advance!

You can also serve it with roti or naan .

How to Make the Spice Paste

Add the ingredients in a food processor and blend until mostly smooth . It does not need to be totally smooth like a smoothie. It should be like a rough paste .

How to Toast Coconut

• Heat the oven to 350F degrees . Pour the coconut in a small metal baking dish and spread out.

Place in the oven for about 10 minutes, stirring once or twice. Coconut should be a light golden brown when done.

• Cut the beef in 2" cubes for the best results.
• It is important to brown the beef in batches to obtain the browned crust we want for flavor. If you crowd the pan it causes the beef to steam instead of brown.
• Add more or less dried chilies to the spice paste to adjust the spice level.
• Coconut sugar or brown sugar can be substituted for the palm sugar .
• Kaffir lime leaves are essential to the flavor of this dish. I've included a link to buy them in the recipe card. However, 1 teaspoon lime zest can be substituted if necessary.
• I recommend toasting the whole spices and grinding them for the best flavor , however, ground spices can be substituted to save time. Note the flavor will not be as fresh with pre-ground spices.
• Lemongrass paste can be substituted for fresh lemongrass. Use 1 tablespoon for every "stalk" called for in the recipe.
• Toast your own coconut ( instructions above ) or buy toasted coconut from the store.
• The flavor actually tastes better the next day , so for the best results, make it then reheat it the next day for serving.

Beef rendang is typically made with a spice blend of chilies and seasonings, coconut milk, toasted coconut, kaffir lime leaves and tamarind. It is a slow cooked beef curry that is fried in it's own sauce until it gets crispy and caramelized on the outside. It's typically served with steamed rice.

A curry is typically saucier than a rendang. A rendang can be considered almost a dry curry. The spices can be similar, but it is cooked until much of the liquid is evaporated, which is different from a traditional curry.

Beef rendang is typically served with steamed white rice ( this Instant Pot jasmine rice is perfect ), but can also be served with this coconut jasmine rice , a nasi kunyit (turmeric rice) or a nasi lemak.

Rendang can take on a bitter taste if you burned the whole spices or the spice paste. Be sure to let it brown, but not burn to avoid a bitter taste.

Leftovers can be stored in an airtight container in the fridge for up to 5 days. It actually gets better after it sits overnight .

You can also store leftovers in an airtight container in the freezer for up to 3 month. Thaw in the fridge overnight and reheat in the microwave or on the stove.

If you love this recipe, please leave a star rating and a comment below and let us know your favorite thing about it. We'd also love to connect on Instagram! Follow us at @went_here_8_this for awesome recipes and all sorts of fun food stuff 🙂

Beef Rendang Recipe (Malaysian Beef Curry)

• ▢ 2 pounds stew beef cut in 2" pieces
• ▢ 2 tablespoons coconut oil
• ▢ 1 cinnamon stick
• ▢ 4 cloves
• ▢ 3 star anise
• ▢ 3 cardamon pods
• ▢ 2 lemongrass stalks white parts only cut in 3" pieces
• ▢ 1-14 ounce can coconut milk
• ▢ 2 teaspoons tamarind concentrate
• ▢ 8 kaffir lime leaves
• ▢ ½ cup shredded coconut unsweetened
• ▢ 1 tablespoon palm sugar (substitute brown sugar)
• ▢ 1 cup beef broth
• ▢ 2 teaspoon salt
• ▢ 2 Thai chilies thinly sliced for garnish (optional)
• ▢ Fresh limes

Spice Paste:

• ▢ 1 tablespoon chopped lemongrass white parts only
• ▢ 5 garlic cloves
• ▢ 1 tablespoon grated ginger (substitute ginger paste)
• ▢ 10 dried Thai chilies
• ▢ 5 shallots

Instructions

• Add the cinnamon stick, cloves, star anise and cardamon to a skillet over medium low heat. Toast for 3-5 minutes, or until fragrant .
• Remove from heat and grind to a powder using a mortar and pestle. Set aside.
• Heat the coconut oil over high heat in a dutch oven or large heavy bottomed pot. Add the beef in batches and brown on all sides . 
• Turn the heat down to medium and add the spice paste. Cook for about 2-3 minutes , stirring constantly , until the paste has turned a dark brown (not burned).
• Add the ground spice and cook for another 1 minute .
• Add the coconut milk, lemongrass stalks, tamarind concentrate, toasted coconut, beef broth, palm sugar, salt and kaffir lime leaves. Bring to a boil, reduce heat to medium low, cover and simmer for 90 minutes .
• Remove the lid and turn up the heat to medium high . Cook, stirring occasionally for about 20-30 minutes , or until the liquid has absorbed.
• Serve with steamed rice, sliced chilies (optional) and a drizzle of fresh lime juice.
• Add the ingredients in a food processor and blend until mostly smooth.

How to Toast Coconut:

• Place in the oven for about 10 minutes , stirring once or twice. Coconut should be a light golden brown when done.

Expert Tips:

More Easy Main Dishes and Dinner Recipes

Reader Interactions

Leave a reply cancel reply.

Your email address will not be published. Required fields are marked *

Notify me of followup comments via e-mail. You can also subscribe without commenting.

This site uses Akismet to reduce spam. Learn how your comment data is processed .

June 06, 2019 at 6:17 am

June 06, 2019 at 10:29 am

Thanks Toni!

June 06, 2019 at 5:56 am

Thanks Kim!

June 06, 2019 at 5:12 am

June 06, 2019 at 5:55 am

Thanks Demeter!

Nicolas Hortense

June 06, 2019 at 5:01 am

The colour of that beef is making my mouth water!!

June 06, 2019 at 5:06 am

It's got a lot of great flavor!

June 06, 2019 at 4:51 am

June 06, 2019 at 5:00 am

Totally cozy 🙂 Thanks Sues!

Around the World in 10 Days!

Sign up to receive 10 days of recipes inspired by cuisines around the world - new incredible recipes in your inbox every day!

Rate This Recipe

Recipe ratings without comment.

Beef Rendang Recipe: Authentic Indonesian Dry Beef Curry

Authentic Indonesian Beef Rendang

Beef rendang is a delicious Indonesian dry beef curry slow-cooked in spicy coconut milk until all the liquid evaporates, leaving the meat soft and tender.

This post may contain affiliate links. Please check our disclosure policy .

You might encounter this dish in neighboring countries such as Malaysia and Singapore. Like any food worldwide, rendang has many versions, depending on the place that adopted it. Therefore, you might come across Malaysian rendang or Singaporean rendang. But all are rooted in Padangnese (West Sumatran) rendang. 

The dish has become so popular all over Indonesia that beef rendang is now one of Indonesia’s acknowledged national foods. The others are Gado-Gado , Nasi Goreng , Sate Ayam / Sate Kambing , and Soto . 

If you go to Indonesia, you can always find an eating place serving this dish on their menu in any region/ province. So you’ll see why beef rendang is a national Indonesian dish.

Traditionally, the West Sumatran cook this flavorsome dried rendang as a signature dish for the festive seasons, such as Eid al Adha and Eid al Fitr. Or for celebratory occasions such as weddings and community events. But nowadays, people make the dish whenever they like as a part of the home food menu.

Types of Rendang

There are two types of rendang: one with gravy, also known as Kalio, and the other with a dry curry without gravy. This difference is achieved according to the length of cooking time. 

The longer the cooking process, the thicker and drier the gravy becomes as it evaporates and the richer and more intense the flavor. The one with the gravy has a consistency like ordinary curry.

The one without gravy will turn dark brown, almost black. Therefore, it is called rendang hitam, which means black rendang. And this one is the real deal of beef rendang.

Furthermore, the dish varies according to the type of meat you use. Though the most common one is made with beef, there are also chicken and goat rendang. 

The Type of Beef to Use

Contrary to what some recipes suggest, beef rendang requires good-quality, fat-free beef meat. Chunks of beef chuck, topside, shin, or brisket are popular options for the dish. 

Because of its long, slow-cooking process, even the hard beef shin will become meltingly tender. 

Ingredients for Authentic Indonesian Rendang

In short, you only need four things to make this delicious dry curry: beef, spices, herbs, and coconut milk.

As for the spices, you need ground cumin, coriander, red chilies, and galangal for the spices.

Note that people in Indonesia use fresh red chilies and galangal roots. 

But to simplify and make things more practical, I use dried red chili powder (Kashmiri red chili powder is my favorite because of its color and flavor). 

You can also use dried galangal root or galangal paste in a jar. They are good alternatives.

Now, for herbs, you will need ginger, lemongrass, kaffir lime leaves, and turmeric leaf. It may be tricky and challenging to get the latter because turmeric leaf is not available at regular Asian shops or at Chinatown. 

So you may have to look and order online. But if you find it impossible to get it, I would say that you still can make mouthwatering beef rendang without it. So don’t worry about it. 

Last but not least, you need coconut milk to make rendang. It is the number one ingredient that gives the meat a rich flavor. Make sure you choose good quality tinned coconut milk. And even better if you make it yourself. 

How to Make the Best Beef Rendang

There are two ways of cooking rendang, one with spice paste and the other without.

The video and images I share in this post refer to the latter. It is a simplified method, but this recipe yields a good rendang with the taste of authentic rendang.

For this one, you will chop the onion, mince the ginger, finely chop the galangal, and use Kashmiri red chili powder (or any Asian red chili powder).

Place the beef, chopped onion, minced ginger, galangal, ground cumin, ground coriander, chili powder, salt, lemongrass, kaffir lime leaves and turmeric leaf (if using) in a cooking pot. Stir it as you cook over medium heat. Then, put the lid on and let it cook until the beef pieces are cooked through.

Next, add the coconut milk, bring it to a boil, and let it simmer. Keep an eye on it and keep stirring now and again to prevent the bottom of the pot from burning. 

If you want, you can turn the heat to high to reduce the sauce quickly. When you see the gravy has evaporated halfway, reduce the heat and cook until you get soft and tender beef with little to no gravy. 

The gravy takes approximately an hour to dry up. In between, I turn the heat up and down to quicken the cooking process. 

The other method, which is the traditional way to cook the rendang, is by grinding all the spices until they form a smooth paste. 

You can use a pestle and mortar, as in the olden days. Or, if you’re like me and want to cook fast, you can use a food chopper or food processor. 

Once you get a smooth curry paste, place the beef pieces and the other ingredients, including the spice paste, in the cooking pot and cook until the coconut milk reaches a boiling point. Then follow the rest as above.

If you want proper black rendang, let the beef slow cook at low heat with the lid on until the gravy evaporates and turns caramelized. Just don’t forget to keep turning and stirring, especially when the liquid starts to dry up. 

Tips to Make Authentic Rendang Padang

• Choose the best beef you can afford and cut the meat to an equal size. I usually cut in about 1.5 – 2 inches cubes. Ensure you don’t cut the beef too small, as those pieces will shrink even more due to cooking time. 
• If you use tinned coconut milk, choose the best possible because not all canned coconut milk is equal. Some brands put less than 50% of the milk in the tin, and some add thickening agents that make the dish taste weird. I won’t be able to recommend the same thing to all of you, as you may live in different parts of the globe.  
• To be more authentic, you can make your coconut milk by mixing some water with grated coconut. Mix and squeeze the coconut until you see the milk coming out. Then, squeeze and sieve the coconut over a mixing bowl. Add water gradually to ensure you get thick milk out of it. 
• As mentioned above, it is not easy to get turmeric leaves. If you’re one of them, you can omit it altogether. Ensure you have the rest of the ingredients, especially the spice paste. 

Ways to Enjoy the Dry Beef Curry

Traditional rendang is best enjoyed with hard-boiled rice called lontong as a part of the celebration menu, such as Eid or weddings. You can check my post on how to make lontong . However, people eat beef rendang with hot plain white rice as their home menu.

Usually, Padangnese (West Sumatran) would have the dish with similarly spicy dishes such as Balado kentang (potato cooked in spicy chili paste), sayur nangka (spicy jackfruit curry), and sambal ijo (green chilies cooked with onions and green tomatoes).

How to Store the Leftover Beef Rendang

In the olden days, beef rendang was made to preserve the meat because there was no refrigerator then. Rendang tastes even better when you leave it longer than overnight. I think the flavor of the dish develops better over time.

So, if you made a rendang in bulk, you can store it in a tight-lid container in the fridge for about 3-4 weeks. You can also freeze it and keep it for up to 2 months.

The best way is to put the meat in a food container or vacuum-sealed food bag according to portions. When you need it, you can take the amount you like.

What to Serve Beef Rendang With

Below are some Indonesian recipes that will go well with beef rendang in your food spread. 

• Sweet soy chicken – Ayam Kecap .
• Indonesian fried chicken – Ayam Goreng Bumbu.
• Lontong Sayur Betawi – vegetable curry with hard-boiled rice cakes.
• Opor Ayam: chicken stew in spiced coconut milk .

Thank you for checking out my beef rendang recipe. I hope you like it and will want to try it. Please let me know what you think about it in the comments below. I would really appreciate it.

Lastly, please follow me on Facebook , Instagram, and/or Pinterest to see what’s cooking in my kitchen.

Thank you and all the best.

Indonesian Beef Rendang

• Cooking pan or
• Wooden spoon
• Food processor or
• Food chopper

Ingredients

• ▢ 1 ¾ pounds boneless beef cut in chunks.
• ▢ 2 medium-sized onions finely chopped.
• ▢ 2 teaspoons ground cumin.
• ▢ 2 teaspoons ground coriander.
• ▢ ½ Inch galangal.
• ▢ 1 inch ginger.
• ▢ 1 ½ teaspoons red chilli pepper powder/ Kashmiri red chili powder, or 10-15 fresh red chillies (see the note)
• ▢ 1 lemongrass.
• ▢ ½ turmeric leaf optional.
• ▢ 5 kaffir lime leaves.
• ▢ 2 cans good quality coconut milk (2 x 13.5 fl.oz. canned unflavored coconut milk).
• ▢ 1-2 teaspoons salt according to taste.

Instructions

• Using a pestle and mortar, pound and grind the onions, galangal, ginger, and fresh chilies (if using) into a paste. You can also use a food processor to make this paste. Just put the onion, galangal, ginger, and chilies in the food processor. Then give it a blitz until all the become a thick paste.
• Put the meat in a big wok, add in the spices and herbs paste, the cumin, coriander, lemongrass, turmeric leaf, kaffir lime leaves, and salt. 
• Stir until all the meat pieces are covered with spices. Put the lid on and cook at medium heat. Keep checking and stirring every now and again.
• After about 20-30 minutes when the meat looks cooked, add in the coconut milk. Stir and cook further with the lid on at medium-high heat until the milk reaches boiling point, then turn the heat to low. If the coconut milk overflows your cooking pan, you can take the lid off or leave it slightly ajar. Don't forget to always keep checking and stirring. And be careful with the boiling gravy that can be scattered around.
• Rendang should be ready within a few hours. But at this point, the rendang will have quite a bit of gravy. You can enjoy it if you want to.
• If you like to have a proper Rendang Hitam (black rendang), you have to cook longer for at least another hour. Until all the liquid evaporates completely and the color of your rendang becomes very dark brown. You can quicken the process by cooking at medium-high heat so the gravy evaporates quickly. But, take care not to let it stick to the wok, or worse, to burn. Keep checking and stirring.
• When all the sauce is gone, and the rendang turns dark brown, you can switch the heat off. Your black rendang/ rendang hitam is ready.
• If you use beef, you can either choose topside, shin, or brisket. Cut the meat into 2 inches cubes, and pierce each piece with skewers or a fork a few times. I promise this little thing will make your rendang tastier. 
• You can use fresh red chilies, but make sure they’re grounded into a fine paste together with other herbs and spices. But really, I’ve tried using both fresh and dried chilies with the same result, which is yummy rendang. So, don’t fret if you can’t get fresh ones. Don’t worry, you can just use chili powder.
• When it comes to chilies, you can always improvise according to your taste. Although the original rendang is quite hot due to a large number of chilies, in this recipe I only put a “moderate” amount of chilies. So, I suggest you put this moderate amount of chili at the beginning, then put some more after you tasted your rendang halfway through your cooking. 
• If you use fresh lemongrass , cut it into one-inch length pieces so that we can get the most of its flavor. If you use lemongrass paste , you can put just a little less than one teaspoon of it. But please please don’t use lemongrass powder. They’re useless.
• As for Turmeric leaf , I did put it as optional, but I strongly suggest you try your best to get it. If you can only get the powder form, put 1 teaspoon of it. But do not fret if this leaf is not available to you. You will still make a good rendang.

Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.

What is beef rendang?

Beef rendang is an Indonesian dry curry made with good-quality beef meat and cooked in spicy, aromatic coconut milk. It has spicy chili heat and a hint of sweetness from the caramelized coconut milk.

Is beef rendang spicy?

Yes, it can be spicy. However, you can always use fewer chilies to reduce the spiciness. The traditional rendang will look very dark, almost black, and have a bit of fiery chili heat.

Where is beef rendang from?

It is originally from West Sumatra, Indonesia.

How to thicken beef rendang?

You have to cook it longer. The longer you cook it, the thicker and drier the gravy becomes as it evaporates.

Can beef rendang be frozen?

Yes, you can also freeze beef rendang and keep it for two months. The best way is to put the meat in a food container or vacuum the food bag according to portions. When you need it, you can just take the amount you like.

Author: Devy Dar

Title: food writer, recipe developer, and digital content creator..

Devy Dar founded So Yummy Recipes and Drizzling Flavor to share her love of food after exploring various cultures and cuisines for more than two decades. Her mission is to help others easily recreate traditional and non-traditional food with readily available ingredients. Her works have been featured in Reader’s Digest, Al Jazeera, MSN, Yahoo, Bon Appetit, and more. 

Similar Posts

Aloo Paratha Recipe: Pakistani Style Potato Stuffed Flatbread

This authentic beef rendang recipe is rooted in the original one from West Sumatra, Indonesia. It’s meltingly-tender dry beef curry cooked in coconut milk and spices. The dish is one of Indonesia’s signature dishes that is now famous all over the country and beyond.

Creamy Tasty Red Skin Mashed Potatoes

Dadar Gulung: Rolled Pancake With Coconut And Palm Sugar

Chicken Seekh Kabab: Easy Pakistani Recipe

Mie Ayam: Indonesian Egg Noodles With Chicken

How to make Lontong without banana leaves

22 comments.

What a flavorful dish! I love stew, what a great combination of flavors.

I’m glad you like it.

I like how you say “two cans of coconut milk.” I have NEVER seen 7oz cans. They are always 13.5oz. I saw two cans and used two…So stupid. And you also didn’t specify if you cook it covered or uncovered after you bring the coconut milk to a boil…

You are right about 13.5oz in a can. I’m not sure how and where the 7oz came from, because it clearly says in the metric measure that the total coconut milk is 800ml. As for the lid, it is explained that you can leave the lid a jar or take it off after the coconut milk boils. Because the boiling heat often causes the liquid overflowing. But really, you can do however you like as long as the liquid evaporates and the meat is cooked until it is tender.

This beef rendang curry was so yummy, I’m putting it on my regular rotation!

If you’re okay with freezing food, I’d say cook the rendang in bulk and freeze some. So you don’t have to cook often. Because it takes time to make it.

Hi just wanted to check if 2 cans of 400ml of coconut milk as mentioned is accurate.And also cud u pls clarify as to how I cud cook the meat after pouring 800ml of coconut milk onto 800gms of meat wth the lid on .cos it literally boiled over .Small details but pls help to clarify in making the rendang recipe better

Hi, yes you need 2 cans of 400 ml of good quality coconut milk for this recipe. Thank you for pointing out the details needed for this recipe. I will put it in the recipe card. So you may need a large cooking pan/ pot that can fit the meat, spices, and coconut milk. When you put the lid on, you can do so just until the coconut milk reaches boiling point. After that, you can slightly leave the lid ajar. I sometimes just take the lid off until almost all the liquid evaporated. In the olden days, Padangnese cooked this rendang in a big wok without the lid. To help the liquid evaporates quicker. Hope this help.

I think the best answer will be anything that has more than 50% coconut milk content. And even better if you get the one without thickening agent such as xanthan gum etc. Also pay attention that it doesn’t have sugar in their ingredients. The reason I answer this way because I find that brands try to “improve” their recipe all the time that sometimes the ingredients and their proportion changed. I once used a certain brand with thought it had what I wanted, it turned out that they changed their ingredients proportion and add xantham gum. I didn’t how it result in my cooking. I hope that helps. Good luck.

This recipe/food is absolutely incredible the best thing I have EVER tasted. It’s absolutely beautiful.!! Thank you so much for sharing this recipe. I have literally made this nearly every week and again going to make it tonight. Love this food… omg yummmmm❤️

Aww I’m so happy that you like this beef rendang. Thank you for letting us know.

Dear friend, when starting, you cook the meat without any oil? Just dry in a hot pan? thank you in advance! Being a hobbycook with a passion for Indonesian food, i still have to make rendang! I came across your site and i think i have found the best receipe!

Terima kasi

Hello Wilma, thank you so much for your kind words. Yes, you don’t need any oil to make beef rendang. Because the coconut milk will turn into coconut oil once it evaporates. All the best, and enjoy your cooking sessions 😉

You’re most welcome. I thank you too for sharing this. It made my morning seems brighter despite the cold weather :-).

I’m so happy to find your recipe! It sounds and looks delicious, and I can’t wait to make it. I’m having a hard time finding fresh galangal. How much dried or powder galangal do you recommend? Also, for the coconut milk, is the total amount 13.5 fl. oz. (1 can) or 26 fl. oz. (2 cans)?

I want to make sure I get this right because we love this dish at a local restaurant, and I would love to surprise my husband with it cooked at home.

I’m so excited you’ll try my recipe. If you use dried galangal root, you can put 2-3 slices, about less than half inch in total. But if you use the powder form, I’d put half teaspoon. Disclaimer though, I’ve never used dried galangal powder. I only used the dried galangal root. As for the coconut milk, it’s 2 cans x 13.5 fl. So in total it’s 26 fl. Make sure it’s good quality. Good luck. Let me know how you like it.

I’m so happy that the recipe worked well for you. Thank you for sharing and for your kind words. x

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

Rate This Recipe

Recipe ratings without comment.

Rendang Sapi Padang (How To Make Real Deal Indonesian Beef Rendang)

This post may contain affiliate links. please read our disclosure policy..

Learn how to make the real deal Indonesian beef rendang Padang from scratch. All the tips you need to replicate this on the stove or with a pressure cooker.

AUTHENTIC INDONESIAN RENDANG PADANG MINANG

You don’t know delicious until you taste authentic rendang Padang. I’m not even kidding! Rendang is one of my most favorite Indonesian dishes. It is one of Indonesia’s National Dishes. I remember eating rendang Padang with sweat streaming down my face but yet I couldn’t stop because it’s so addicting. The rendang sauce with the rice is so freaking good!

THE ORIGIN OF RENDANG

Rendang is originated from the Minangkabau ethnic group in the city of Padang in West Sumatra, Indonesia. It is sometimes known as Randang in Minang dialect. Padang food is known to be one of the most popular in Indonesia, known for its rich taste and incredible flavor. Rendang Padang is one of the super popular ones across Indonesia or even in Southeast Asia or worldwide these days.

WHAT MAKES RENDANG PADANG TASTE SO INCREDIBLE

Just scroll down and take a look at the list of the spices, herbs, and other ingredients and you will understand why it tastes so damn good! The coconut cream is also what makes rendang Padang tasted incredible. It is such a complex flavor that it’s hard to describe. It’s a loongggg list of ingredients, but I can assure you, it’s worth it!!

HOW TRADITIONAL BEEF RENDANG PADANG IS MADE

Traditional beef rendang is also known as the dry rendang. Back in the old days before refrigerator is common, the method of cooking rendang calls “merendang” (slow cooking) is actually to preserve the meat longer. Rendang is cooked in lots of spices, herbs, and coconut cream. As the beef is slowly cooked until tender, it will ooze out the liquid, this liquid is continuously cooked until it evaporates and the oil from the coconut cream separates. The oil will then gently fry the meat. No more liquid in the dish means it can last longer without spoiling and the oil that separates will help to preserve the meat longer too.

WHAT MAKES REAL-DEAL RENDANG PADANG

1. The color Traditional rendang Padang is dark in color. The spices, the coconut cream and everything else in there will gradually change color as you cook the rendang. 2. The oil separation Yes, that’s one of the key signatures of rendang. The oil that separates from the coconut cream helps to preserve rendang and also adds an incredible flavor to the dish.

WHY YOU’LL LIKE THIS RENDANG SAPI RECIPE

1. TASTE AUTHENTIC It tastes as good as I can remember it when I had it as a kid. 2. SIMPLIFIED WITHOUT COMPROMISING TASTE I simplify the recipe by using some ground spices, which are widely available these days, but I can assure you that the end result still tastes amazing. 3. THE BEEF IS PRESSURE COOKED Traditionally the beef is boiled for hours until tender. I only need 30 minutes to pressure cook the beef until it’s tender. I love pressured cooked meat because it’s tender in less amount of time.

THE BEEF IS PRESSURED COOKED IN INSTANT POT AND THEN RENDANG IS REDUCED ON STOVE-TOP

Why in the world do I want to do that you would ask! Wouldn’t it be more convenient to reduce the sauce right there in the Instant Pot. I tried! While it’s possible to do this, it really creates a mess. I can’t control the level of heat on the saute mode in Instant pot, which means, the rendang is continuously boiling at possibly high heat and the sauce keep splattering all over. I finally decided to transfer the rendang to a regular pot and reduce it over low to medium heat. It works great! Beef is tender in half the time and less mess.

USEFUL TIPS YOU NEED TO KNOW TO MAKE THE BEST BEEF RENDANG PADANG

2. CUT OF BEEF TO USE IN RENDANG PADANG My favorite is with the combination of chuck and shank. Traditionally the rendang Padang doesn’t usually include shank. But the shank is so good after it is pressure cooked to tender. You can also make it with just chuck. Chuck is perfect for long cooking. It’s a personal preference, but I don’t like rendang made with sirloin, but that’s just me. 3. SIZE OF THE BEEF You definitely don’t want to cut the beef too small or too large. Try to cut into equal size as much as possible. Cut into about 1 inch (2.5 cm) pieces 4. TOASTED UNSWEETENED GRATED COCONUT The toasted unsweetened grated coconut adds another layer of flavor to the rendang Padang. You might think this rendang Padang might end up tasting like a bit pot of coconut, but let me tell you it’s not. Everything used in to make the rendang just comes together beautifully to give you such a complex rich flavor and taste. 5. SAUTE THE GROUND SPICES FIRST This is important in most Indonesian cooking. Most ground spices and herbs are usually sauteed until really fragrant and darken in color. This step will amplify the flavor of the dish.

HOW TO MAKE REAL DEAL INDONESIAN BEEF RENDANG PADANG IN A NUTSHELL

I transfer the rest of the rendang to a pot to continue reducing the rendang

This is how it looks like after almost all liquid has evaporated

*Recipe is written for 6-quart Instant Pot. Cooking time should remain the same for 8-quart size but will take longer to pressurize. For mini duo (3-quart), I recommend to half the recipe and use the same amount of time to cook*

Ingredients    0.5x 1x 2x

• ▢ 3 lbs beef shank/chuck/rump see notes - cut into large chunks
• ▢ 150 gr unsweetened grated coconut
• ▢ 3 Tbsp coconut oil or regular cooking oil
• ▢ 500 ml coconut cream
• ▢ 1 Tbsp Tamarind paste mix with 2 Tbsp of water
• ▢ 2 large potatoes peeled and quartered

Ingredients to grind into paste:

• ▢ 5 cloves garlic peeled
• ▢ 5 shallots peeled
• ▢ 200 gr fresh cayenne peppers more or less to your preference
• ▢ 25 gr ginger root peeled
• ▢ 10 gr turmeric root peeled, or about 3 tsp ground turmeric powder
• ▢ 25 gr galangal root peeled, or 4 tsp of galangal powder
• ▢ 1 stalk fresh lemon grass bruised to release flavor

Other herbs and spices:

• ▢ 2 star anise
• ▢ ¼ tsp ground cardamom
• ▢ ¼ tsp ground cloves
• ▢ 1 tsp nutmeg powder
• ▢ 6 fresh kaffir lime leaves tear each leaf a bit to release flavor
• ▢ 4 fresh bay leaves

Seasonings:

• ▢ 1 tsp Salt or more to your taste
• ▢ 1 Tbsp coconut sugar of use brown sugar

Instructions  

Things you can prepare ahead:, roast the grated unsweetened coconut:.

• Toast the unsweetened grated coconut on a dry pan until it is golden brown and aromatic. Remove from the heat

Grind the ingredients:

• Use the "fat" part of the lemongrass and slice into rings before putting them in the food processor. Discard the skinny woody part of the lemongrass. Place the rest of the ingredients to grind in a food processor and ground into a coarse paste

Cook the potatoes (if you choose to include potatoes):

• Peel and cut the potato into quarters. You can deep fry the potato or like what I did, I pat the potatoes dry and then toss with a bit of oil and cook in the air fryer at 350F for 15-20 minutes until golden brown and cooked through

Pressure cook the beef first:

• Press saute on instant pot. When it's hot, add coconut oil/cooking oil. Add the ground spices and stir fry until really fragrant, about 5 minutes. Add the rest of the herbs and spices. Use a wooden spatula to scrape the bottom of the pot if necessary. 
• Turn off the saute mode. Make sure nothing gets stuck at the bottom of the pot and you scrape with a wooden spatula if necessary. Add the meat, tamarind paste, seasonings and coconut cream (make sure it's coconut cream and not coconut milk). Give it a stir. Cover the lid. Turn the steam release handle to SEAL. Press pressure cooker and high pressure. Set the timer for 30 minutes
• Once the timer is up, do a quick release by turning the steam release handle to venting. I usually loosely cover a cloth on top of the pressure valve so when the steam shoots out, it won't be as "forceful". Once the valve collapses all the way down, open the lid and remove the beef pieces onto a serving platter. Turn the saute mode on and stir in the grated coconut and continue to cook until the sauce reduces and thickened. Pour this on top of the beef pieces

Transfer to a large pot:

• Transfer the rest to a large pot and bring to a boil on the stove and then lower the heat to let it gently simmer until all liquid evaporated and you can see the oil separates from the coconut milk. It may take roughly about 1 hour or longer depending how much liquid is in the rendang. Be sure to scrape the bottom of the pot every now and then to prevent anything get burn during this process
• Add the fried potatoes in and stir to make sure the sauce is coating the potatoes too. Turn off the heat. The rendang tastes even better the day after.

If you make rendang on stove-top without pressure cooking the beef first:

• Use a large pot that has a lid. Preheat your large pot. When it's hot, add coconut oil/cooking oil. Add the ground spices and stir fry until really fragrant, about 5 minutes. Add the rest of the herbs and spices. Use a wooden spatula to scrape the bottom of the pot if necessary
• Add the meat, tamarind paste, seasonings, roasted grated coconut and coconut cream (make sure it's coconut cream and not coconut milk). Give it a stir and bring to a boil then lower the heat to let it simmer. Cover with the lid and let the beef cook until they are soft and everything started to turn brownish. This may take about 1.5 to 2 hours
• You will start seeing oil separates from the coconut too. If the beef is tender, increase the heat to medium and let the rendang continue cooking until all the liquid evaporates leaving you with thick and dark brown rendang. This process may take another one hour, depending on how much liquid in your rendang
• Add the fried potatoes in there and stir to mix everything. You are done!

Marv's Recipe Notes

Mini rosewater blueberry pavlova, pot-sticker carrots with bay leaves, 46 comments.

Hi Marvellina, am making it now follow your ingredients to the details. I saw there is a cinnamon stick on your photo before pressure cook. Should we add cinnamon to it? thank you so much ! – liany

Hi Liany, yes the cinnamon stick goes in there too before you close the lid for pressure cooking.

Thank you so much! the rendang is so so yummy ! everyone loves it. This recipe is a keeper! BEST!

I’m so glad everyone enjoyed it 🙂

It would really really really help if there’s a video

Hi, in your recipe you say use the “fat” part of the lemongrass. Does this mean that we do not grind 1 whole stalk of lemongrass but only around 1/2? Am confused since under “ingredients to grind” it states 1 stalk

Hello, sorry for the confusion. I should have written it like this “Use the “fat” part of the lemongrass and slice into rings before putting them in the food processor. Discard the skinny woody part of the lemongrass. Place the rest of the ingredients to grind in a food processor and ground into a coarse paste”. So you still need one stalk lemongrass, but you won’t use the top part that usually kinda dry and woody if that’s making any sense.

Hi Marvellina,

Thanks so much for your prompt and helpful reply. I’ve been in the UK for years now (not gone home to Singapore because of the pandemic) and so miss the dish. As you probably know, versions of rendang are common in both Malaysia and Singapore. I’ve got to the point where the craving is pretty bad, so I’m intending to make this myself some time in the next few weekends as a treat!

Hi Lorraine, I hope this perhaps can help to “tame” that craving somehow 🙂 Let me know how it turns out if you have a chance to give it a try 🙂

thanks! By the way, may I ask if this dish gets better when you leave it to stand overnight in the fridge, like kari ayam (I tried your recipe and it was awesome!)?

oh definitely! It tastes even better the next day onwards 🙂

Hi Marvellina, I just made this over the weekend! One of the best renditions of the dish yet <3 I did miscalculate and dump in a fair bit more coconut cream than specified, but it still turned out great. Partner says it's by far hands down the best curry he's ever eaten

Hi Lorraine, so glad you guys enjoyed it 🙂

Leave a Comment Cancel Reply

Save my name, email, and website in this browser for the next time I comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed .

Let me know how you like the recipe and consider rating it!

• Post Layouts
• Post Format
• Bookmarks Page
• Contact Page
• Author Page
• Search Page
• 404 Template
• All-time Top Food

Spoon n Spice

Spaghetti Napolitana Recipe: Authentic Italian Classic in 30 Minutes

Creamy Chicken in Sour Cream Sauce | Easy Weeknight Meal

Authentic beef rendang recipe: a flavorful indonesian delight.

Are you craving a hearty and aromatic dish that will tantalize your taste buds? Look no further than the famous Beef Rendang recipe from Indonesia. This traditional Indonesian dish is renowned for its rich and complex flavors, tender meat, and fragrant spices. In this article, we will take you on a culinary journey and provide you with a step-by-step guide to creating a delicious Beef Rendang in your own kitchen.

The history of the Beef Rendang recipe is deeply rooted in the culinary traditions of Indonesia, specifically among the Minangkabau ethnic group of West Sumatra. This dish has a rich history that spans centuries and holds cultural significance in the region.

The origins of Beef Rendang can be traced back to the Minangkabau people, who have a strong culinary heritage and are known for their flavorful dishes. The Minangkabau are indigenous to the highlands of West Sumatra, an area renowned for its agricultural abundance and fertile lands.

Beef Rendang was traditionally prepared for special occasions and celebrations, such as weddings, religious ceremonies, and festivals. The dish was often served as part of a lavish spread, showcasing the culinary prowess and hospitality of the Minangkabau people.

The slow-cooking technique used in Beef Rendang was developed out of necessity in the past. The dish was originally prepared by simmering tough cuts of beef for an extended period to tenderize the meat and infuse it with the flavors of various spices and herbs. This slow cooking process not only transformed the texture of the beef but also allowed the flavors to meld together, creating a rich and aromatic dish.

Over time, Beef Rendang gained popularity beyond the Minangkabau community and spread to other regions of Indonesia and even internationally. It has become one of the most iconic Indonesian dishes, representing the diverse culinary heritage of the country.

Today, Beef Rendang is enjoyed by people from all walks of life. It can be found in Indonesian restaurants worldwide, where chefs and home cooks alike strive to recreate the authentic flavors of this beloved dish. While the recipe may have evolved and adapted over time, the essence of Beef Rendang remains true to its roots—a flavorful, slow-cooked curry-like dish that captures the essence of Indonesian cuisine.

The history of Beef Rendang serves as a testament to the rich cultural heritage and culinary traditions of Indonesia. It continues to be a source of pride for the Minangkabau people and a beloved dish that brings people together to savor its tantalizing flavors and experience a taste of Indonesian culture.

Please note that the cooking and preparation times provided are approximate and may vary depending on factors such as the heat intensity and the desired tenderness of the beef. It’s essential to monitor the cooking process closely to ensure the beef is tender and the sauce has reached the desired consistency.

Ingredients

Please note that the quantities provided are for a serving size of 2 people. You may adjust the quantities accordingly based on your desired portion sizes and preferences.

1. Preparation

a. Finely chop the shallots and mince the garlic. Prepare the ingredients by finely chopping the shallots and mincing the garlic. This will enhance the flavors and ensure even distribution throughout the dish.

b. Bruise the lemongrass stalks. Lightly crush the lemongrass stalks with the back of a knife to release their aromatic oils.

c. Cut the kaffir lime leaves into thin strips. Slice the kaffir lime leaves into thin strips to incorporate their citrusy fragrance into the dish.

d. Cut the beef into bite-sized cubes. Trim and cut the beef into bite-sized cubes, ensuring even cooking and a satisfying texture.

2. Cooking Process

a. Heat the vegetable oil in a large, deep pan over medium heat. Place a large, deep pan over medium heat and add the vegetable oil. Allow it to heat up before proceeding to the next step.

b. Add the chopped shallots and minced garlic to the pan. Sauté the shallots and garlic in the heated oil until they turn fragrant and golden brown, infusing the oil with their flavors.

c. Add the beef cubes to the pan and cook until browned on all sides. Add the beef cubes to the pan and cook them until they are evenly browned on all sides, sealing in the juices and enhancing the overall taste.

d. Pour in the coconut milk and stir well. Add the coconut milk to the pan with the beef, stirring it well to combine. The creamy coconut milk will provide a luscious base for the dish.

e. Add the bruised lemongrass stalks, kaffir lime leaves, tamarind paste, and palm sugar to the pan. Introduce the bruised lemongrass stalks, kaffir lime leaves, tamarind paste, and palm sugar to the pan, infusing the dish with their unique flavors.

f. Season with salt to taste and stir everything together. Add salt according to your taste preferences and stir all the ingredients in the pan, ensuring they are well incorporated.

g. Reduce the heat to low and let the dish simmer uncovered for about 3 to 4 hours. Lower the heat to a gentle simmer and let the dish cook uncovered for approximately 3 to 4 hours. This slow cooking process allows the flavors to meld and intensify while tenderizing the beef.

h. Stir occasionally to prevent sticking. Stir the dish occasionally during the simmering process to prevent it from sticking to the pan and ensure even cooking.

i. Check the tenderness of the beef and sauce consistency. After the simmering time, check the tenderness of the beef. It should be tender and easily break apart. Also, check the consistency of the sauce, which should be thick and rich.

j. Remove the lemongrass stalks and kaffir lime leaves. Once the desired tenderness and sauce consistency are achieved, remove the lemongrass stalks and kaffir lime leaves from the dish. These were used to infuse the flavors and are not typically consumed.

3. Serving Suggestions

Serve the delicious Beef Rendang hot with steamed white rice or coconut rice. Garnish with fresh cilantro leaves, if desired. Enjoy the delightful combination of tender beef, flavorful sauce, and aromatic spices!

Please note that cooking times may vary, and it is important to adjust the heat level and cooking duration to achieve the desired tenderness and flavor profile for your Beef Rendang.

Equipment Required

Nutrition information.

Please note that the nutrition information provided is an estimate and may vary depending on specific ingredients used and any variations or modifications made to the recipe. It’s always advisable to calculate the nutrition information based on the specific brands and quantities of ingredients you use in your preparation.

• Choose the right cut of beef : Opt for chuck roast or other cuts with marbling as they tend to be more tender and flavorful when slow-cooked.
• Slow cooking is key : The slow cooking process allows the flavors to develop and intensify. Be patient and let the dish simmer over low heat for several hours to achieve the best results.
• Adjust the spiciness : If you prefer a milder version, reduce the amount of chili peppers used. Conversely, if you enjoy spicier dishes, add more chili peppers or include some bird’s eye chili for an extra kick.
• Experiment with additional spices : While the traditional recipe includes a specific set of spices, you can personalize the dish by adding other aromatic spices like cinnamon, star anise, or cardamom for a unique twist.
• Pressure cooker option : If you’re short on time, you can use a pressure cooker to expedite the cooking process. However, note that the flavors may not develop as deeply as with the slow-cooking method.
• Make-ahead and reheating : Beef Rendang tastes even better the next day as the flavors continue to meld together. Prepare it ahead of time and reheat gently before serving for enhanced taste.
• Storage and freezing : Beef Rendang freezes well, so you can make a larger batch and store it in the freezer for later consumption. Use airtight containers or freezer bags, and consume within three months for the best flavor.
• Garnish with fresh herbs : For added freshness and visual appeal, garnish your Beef Rendang with chopped fresh cilantro or Thai basil leaves before serving.

Pros & Cons

In conclusion, Beef Rendang is a culinary masterpiece that brings together the rich flavors of Indonesian cuisine. With its tender and succulent beef, aromatic spices, and creamy coconut milk, this dish offers a delightful explosion of taste in every bite. The slow cooking process allows the flavors to develop and intensify, resulting in a truly satisfying culinary experience.

By following the step-by-step guide provided, you can recreate the authentic taste of Beef Rendang in your own kitchen. The recipe allows for customization, enabling you to adjust the spiciness and experiment with additional spices to suit your preferences. Whether you’re a meat lover or an adventurous food enthusiast, Beef Rendang offers a delightful journey into the vibrant flavors of Indonesian cuisine.

Indulge in the rich and complex flavors, and experience the culinary heritage of Indonesia with every mouthful. Gather your ingredients, follow the instructions closely, and be prepared to savor a dish that will impress your family and friends. The hearty and aromatic Beef Rendang is a perfect addition to your dining table, providing a truly satisfying and memorable meal.

So, don’t hesitate—venture into the world of Indonesian cuisine and embark on a flavorful journey with Beef Rendang. It’s time to tantalize your taste buds and discover the magic of this traditional dish. Get ready to enjoy a taste of Indonesia right in your own home!

• Did you know that Beef Rendang holds the title for being one of the spiciest dishes in the world? Its fiery heat is not for the faint of heart, making it a thrilling culinary adventure for spice enthusiasts.
• In 2011, Beef Rendang was officially recognized as an Intangible Cultural Heritage of Humanity by UNESCO. This prestigious recognition highlights the cultural significance and culinary excellence of this beloved Indonesian dish.
• Beef Rendang holds the record for the slowest cooking recipe, with a traditional cooking time ranging from 3 to 4 hours. This extended cooking process allows the flavors to develop and creates melt-in-your-mouth tender meat.
• Beef Rendang originated from the Minangkabau people of West Sumatra, Indonesia. The Minangkabau are renowned for their exceptional culinary skills, and Beef Rendang is a proud representation of their rich culinary heritage.
• Beef Rendang is not just an everyday dish—it’s often served during special occasions and celebrations in Indonesia. Whether it’s a wedding, Eid al-Fitr, or a family gathering, Beef Rendang adds a touch of festivity and deliciousness to the table.

FAQ’s

Can i use other types of meat instead of beef.

While beef is the traditional choice for Beef Rendang, you can experiment with other meats like chicken or lamb. However, keep in mind that the cooking times may vary.

Is Beef Rendang a spicy dish?

Yes, Beef Rendang is known for its spiciness. However, you can adjust the level of heat by reducing or increasing the amount of chili peppers used.

Can I make Beef Rendang ahead of time?

Absolutely! In fact, Beef Rendang tastes even better the next day as the flavors continue to meld together. Simply reheat gently before serving.

Can I freeze Beef Rendang?

Yes, Beef Rendang freezes well. Store it in an airtight container or freezer bag and consume it within three months for the best flavor.

Can I use store-bought rendang spice paste instead of making it from scratch?

Yes, you can use store-bought rendang spice paste as a time-saving alternative. However, making the spice paste from scratch allows for more control over the flavors and ingredients used.

What can I serve with Beef Rendang?

Beef Rendang is traditionally served with steamed white rice or coconut rice. You can also pair it with a fresh cucumber salad or pickled vegetables for a balanced meal.

How do I make Beef Rendang less spicy?

To make Beef Rendang less spicy, reduce the amount of chili peppers used or remove the seeds and membranes, which contain most of the heat. You can also balance the spiciness with coconut milk or serve it with plain yogurt or raita on the side.

Can I make Beef Rendang in a slow cooker?

Yes, you can adapt the recipe for a slow cooker. Brown the beef and sauté the shallots and garlic first, then transfer everything to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.

How long does it take to cook Beef Rendang on the stovetop?

Beef Rendang typically takes around 3 to 4 hours to cook on the stovetop over low heat. This slow cooking process allows the flavors to develop and the meat to become tender.

Can I make a vegetarian version of Rendang?

Yes, you can make a vegetarian version of Rendang by substituting the meat with tofu, tempeh, or a variety of vegetables like jackfruit or mushrooms. Adjust the cooking time and seasonings accordingly for a delicious vegetarian rendition of this flavorful dish.

Easy Small-Batch Banana Bread Recipe | Perfect for Two

Classic Chocolate Chip Cookies | Easy, Perfect Recipe

Unlocking Flavor: Authentic Foul Moudammas Recipe for a Middle Eastern Culinary Adventure

Discover the Culinary Heritage: Balaleet Recipe – A Tapestry of Arabian Flavors

Eric Schaechter

A collection of stuff from the web, beef rendang – food safari.

Food Safari’s beef rendang | Curry recipes | Malaysian food | SBS Food

‎www.sbs.com.au/food/recipes/beef-rendang-1

Beef rendang recipe : SBS Food

Beef rendang (rendang daging) recipe : SBS Food

Share this:

Leave a comment cancel reply.

• Already have a WordPress.com account? Log in now.
• Subscribe Subscribed
• Copy shortlink
• Report this content
• View post in Reader
• Manage subscriptions
• Collapse this bar

• Asian Inspired
• Keto/ Low Carb
• Dinner Tonight
• Breakfast & Brunch
• Main Dishes
• Dessert & Other Sweet Things
• Meat & Chicken
• Fish & Seafood
• Pasta, Rice, & Noodles
• Dips, Dressings, & Sauces
• Bake/ Grill
• Instant Pot
• One-Pot/ One Pan
• Slow Cooker
• This & That
• Skip to primary navigation
• Skip to main content
• Skip to primary sidebar
• Skip to footer

Ketchup with Linda

Easy, Tasty Everyday Foods

Indonesian Beef Rendang

Created On: July 14, 2020   |   Updated: August 24, 2021   |   16 Comments

This post may contain affiliate links. please see my full disclosure policy for details.

Easy recipe for Indonesian Beef Rendang! Each piece is caramelized on the outside, tender on the inside & smothered in a thick, rich, caramelized aromatic curry sauce. Make this Beef Rendang so you can have a taste of the Best Food in the World! 

You guys….thanks for the outpouring of love about this announcement . Yes, we’re so excited and can’t wait to meet our lil’ dumpling.

And today’s post is also an exciting one and definitely a drool-worthy recipe. If you’re a fan of Gordon Ramsay, you might have heard about his visit to Indonesia and learned how to cook Beef Rendang. So, I will share an authentic and delicious Indonesian Beef Rendang so you can make this at home.

What is Indonesian beef rendang

Rendang is an Indonesian spicy meat dish in West Sumatra, Indonesia. There are lots of variations of rendang, from dry (dark color and less liquid) to curry style. From beef, chicken, to egg or jackfruit as ingredients. No matter which version you like, it’s one of the Indonesian foods we can’t live without , according to CNN.

What do you eat with Indonesian beef rendang

Jasmine rice is usually a very common or compressed rice cake. However, if you’re adventurous enough, you can try this Beef Rendang Poutine Burger .

What to serve with rendang

If you’re ever tried Indonesian food, it always comes with different kinds of ingredients, such as this gado-gado or fruit salad (rujak buah) . Hence, we usually have other ingredients on the side, such as kale curry sauce, egg balado, fried chicken, and so much more. It’s seriously a feast!

Can you make beef rendang in a slow cooker?

Absolutely! However, if you prefer less sauce for your rendang, then you will need to cook this on a stovetop and let the liquid reduces.

Ingredients

• 1 lb beef shanks
• 800 ml coconut milk
• 4 shallots
• 5 garlic
• 2 cm fresh ginger
• 2 cm fresh galangal
• 2 stalks lemongrass
• 5 lime leaves
• 5 bay leaves
• 1 teaspoon turmeric
• 2 tablespoon nutmeg powder
• 4 Fresno red chili
• 4 Thai chili optional
• 1/4 cup water
• 2 tablespoons oil
• Salt to taste
• Pepper to taste

Instructions

• In a food processor, combine shallots, garlic, ginger, galangal, chili, salt, and water. Blend until it becomes a paste.
• Lightly coat the beef with salt and pepper.
• In a wok, heat the oil and cook the beef for 2-3 minutes in high heat. Set aside.
• Add the paste to the wok and fry for 3-5 minutes. Return the beef to the wok.
• Add lemongrass, lime leaves, bay leaves, nutmeg powder, and turmeric. Continue stirring for another 3-5 minutes.
• Add coconut milk to the wok and continue stirring in high heat until the coconut milk breaks apart/separates. This is important to get the oil from coconut. Once it separates/simmer, turn the heat to low and cook for 3-4 hours covered. You need the steam to help the cooking process.

Reader Interactions

July 21, 2020 at 8:58 pm

July 22, 2020 at 9:33 am

What an amazing recipes with robust flavors! This sounds divine

July 22, 2020 at 10:38 am

July 22, 2020 at 7:03 pm

July 23, 2020 at 2:56 pm

July 23, 2020 at 5:02 pm

July 18, 2021 at 9:14 pm

July 18, 2021 at 11:20 pm

July 18, 2021 at 11:22 pm

July 19, 2021 at 1:15 am

July 19, 2021 at 3:42 am

July 19, 2021 at 3:43 am

July 19, 2021 at 4:22 am

July 19, 2021 at 8:33 am

July 19, 2021 at 11:28 am

July 20, 2021 at 4:34 am

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

Subscribe For Easy Dinner Recipes

Let's get social connect with me, rate this recipe, recipe ratings without comment.

• Chicken & Poultry
• Beef & Lamb
• Fish & Seafood
• Soups & Stews
• Rice & Noodles
• Tofu & Tempeh
• Sauces & Sambals
• Spice Pastes

Rendang Sapi: Beef Rendang (Beef Braised in Spiced Coconut Milk)

Our special recipe for beef rendang. The secret: reduce the coconut milk until the spices caramelize and the meat is a rich, dark brown.

Urap: Javanese Steamed Vegetable Salad

Sayur oyong: luffa gourd soup, sambal embe: balinese fried shallots sambal, ayam bakar solo: solonese grilled chicken.

An Indonesian cooking blog would not be complete without a rendang recipe. It is a culinary treasure from the Minangkabau region in West Sumatra. CNN crowned rendang No. 1 in its World’s 50 Best Foods list in 2011 and 2017. The Indonesian Ministry of Tourism has also been promoting it as one of Indonesia’s ‘culinary icons’. Also featured are nasi goreng , gado-gado , soto and satay .

Rendang is mostly available in restaurants serving West Sumatra’s Padang cuisine. These Padang restaurants are ubiquitous in Indonesia, thanks to the merantau (migrating) culture of Minangkabau. This is where men tend to leave their hometowns to work in other cities or even other countries. They introduced rendang and popularized Padang food across Indonesia and in neighbouring countries like Malaysia, Singapore, Thailand and parts of The Philippines.

Rendang is a meat dish, slow-cooked in spices and coconut milk. The most popular rendang is undoubtedly made with beef. But other proteins such as poultry, fish and even vegetables can be used, according to your tastes.

Sambals & Sauces e-Cookbook

Sign up for our newsletter and receive our Sambals & Sauces recipe e-book for free in your inbox. It includes recipes that are not yet online!

You have successfully joined our subscriber list. You should be receiving an email with a link to the e-Cookbook.

The Cooking Process

One of the interesting thing about rendang is that during the process of cooking, the dish goes through 3 distinct stages. Each stage yields a different dish in its own right: 

• Gulai , a light yellow soupy curry, is obtained when the cooking process is stopped just as the meat is done. 
• Kalio , a thick brown curry, is obtained when the gravy partly evaporates and the meat starts to brown.
• (Dry) Rendang is obtained when the liquid has almost fully evaporated and the colour turns dark brown. 

Some people like their rendang more moist, with more gravy, and others prefer it dry. It’s just a matter of personal taste. Rendang is a culinary heritage Indonesians are very proud of, but we all have our individual preferences. Don’t be afraid to make it how you like it, because in the end, you’ll be the one enjoying it. 

And one more thing: although the cooking process is quite long, the end result will totally be worth it. Your reward for all the effort is a rich, creamy, tender, fragrant and delicious rendang. A feeling of great pride will consume you! Plus, your place will smell so heavenly your neighbour will knock on your door!

• Author: Nunuk Sri Rahayu
• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yield: 5 1 x
• Category: Beef & Lamb
• Method: Braising
• Cuisine: Indonesian
• Diet: Halal

Description

Beef rendang, or beef braised in spiced coconut milk, is possibly Indonesia’s most famous dish. This recipe calls for the coconut milk to be reduced until the spices caramelize and the meat is a rich, dark brown.

Ingredients

• 1 kg top round beef, cut into 4 cm pieces
• 250 gr big red chillies, chopped
• 10 shallots, peeled, chopped
• 5 cloves garlics, peeled, chopped
• 4 cm fresh galangal, peeled, chopped
• 4 cm fresh ginger, peeled, chopped
• Salt to taste
• 1 tsp tamarind
• 2 lemongrass, bruised, knotted
• 4 kaffir lime leaves
• 2 fresh turmeric leaves (optional)
• 1.5 litre fresh thick coconut milk, or if not available substitute it to 1 litre water and 400 ml canned coconut milk.

Instructions

• Using a blender or food processor, blend the chillies, shallots, garlic, galangal and ginger into a smooth paste.

• Add the coconut milk.

• Keep stirring and cooking until the meat is tender and the liquid has evaporated, leaving moist, sumptuous paste and tender tasty beef.
• Use lean cuts of beef such as topside or round for the best result.
• The key to making good rendang is low heat and constant stirring during the whole cooking process, especially during the first hour, and the last half an hour. The preparation itself is quite simple, but the cooking needs to be attended to for approximately 2.5-3 hrs. So please make sure you have enough time when cooking rendang .
• As seen in the picture in this recipe, the gravy paste is still moist and not yet dry, and it’s because I prefer it that way. If you prefer drier rendang, just continue cooking until it becomes darker and drier.

Keywords: Common ingredients, beef, rendang, coconut

• Common ingredients

LEAVE A REPLY Cancel reply

Save my name, email, and website in this browser for the next time I comment.

Sambals & Sauces e-Cookbook

Sign up for our newsletter and receive our Sambals & Sauces recipe e-cookbook for free in your inbox.

It includes recipes that are not online!

You have successfully joined our subscriber list. You should be receiving the recipe e-book in your email shortly. Please check your spam or 'Promotions' folder if it's not in the Inbox.

Latest Recipes

Aglio olio daun jeruk: aglio e olio with kaffir lime leaves (vegan), beras kencur: indonesian rice & kencur herbal drink (vegan), udang cabe garam: deep fried shrimp with chilli & salt, sayur sop: indonesian vegetable soup (vegan), wajik: sweet glutinous rice dessert cake (vegan), popular tags.

Welcome to Cook Me Indonesian! We are two best friends, Nunuk and Deyana, who love sharing our excitement about eating and cooking Indonesian food. We hope you enjoy our blog! All content © Cook Me Indonesian, 2020-2022.

Cook Me Indonesian on Instagram!

• Privacy Policy

• Feature – Advertorial
• Feature – CookForFamily
• Feature – Eat Healthy SG
• Feature – Food Guide
• Feature – Interview
• Feature – Michelin
• Feature – Michelin Bib Gourmand
• Feature – Michelin Plate
• Feature – New & Hot
• Feature – Others
• Feature – Recipe
• Feature – Review
• Feature – World’s Best Restaurants
• Feature – Product
• Overseas – Australia
• Overseas – Melbourne
• Overseas – Bali
• Overseas – Bangkok
• Overseas – China
• Overseas – Beijing 北京
• Overseas – Shanghai
• Overseas – Europe
• Overseas – France
• Overseas – Greece
• Overseas – Hong Kong
• Overseas – Iceland
• Overseas – India
• Overseas – Italy
• Overseas – Jakarta
• Overseas – Japan
• Overseas – Fukuoka
• Overseas – Hokkaido
• Overseas – Osaka
• Overseas – Tokyo
• Overseas – Korea
• Overseas – Busan
• Overseas – London
• Overseas – Macau 澳門
• Overseas – Malaysia
• Overseas – Ipoh
• Overseas – Johor Bahru
• Overseas – Kuala Lumpur
• Overseas – Malacca
• Overseas – Penang
• Singapore – Central
• Singapore – East
• Singapore – North
• Singapore – Northeast
• Singapore – South
• Singapore – West
• Food – Buffet
• Food – Cafe
• Food – Chinese
• Food – Confectionary
• Food – Desserts
• Food – European
• Food – Fastfood
• Food – Hawker
• Food – Hong Kong
• Food – Indian
• Food – Indonesian
• Food – International
• Food – Italian
• Food – Japanese
• Food – Korean
• Food – Mediterranean / Latin American
• Food – Mexican
• Food – Peranakan
• Food – Salads & Health Food
• Food – Seafood
• Food – Singapore
• Food – Spanish
• Food – Sweets
• Food – Taiwanese
• Food – Thai
• Food – Turkish
• Food – Vegetarian
• Food – Vietnamese
• Food – Western
• About The Diary
• Advertising

10 New Cafes In Singapore September 2024 – Hideaway Café,…

Cakebar Opening At Punggol Waterway Point With Pretty Bakes – FREE…

10 North Bridge Road Food Centre Stalls – Gems At This…

Imperial Patisserie Award-Winning Mooncakes from Hong Kong In Singapore, Get The…

Turnips LONDON – Viral Borough Market Chocolate-Covered Strawberries At £8.50 A…

LOKL Coffee Co, KUALA LUMPUR – Known As Must-Visit Brunch Café…

Ba Hao Tian Mi, BANGKOK – Modern Chinese Desserts & Puddings…

Odean Noodle, BANGKOK – Famous Crab Claw Wonton Noodle at Bangkok’s…

Wild Coco – NEW Boat Quay Outlet With Atas Nasi Lemak…

Twirl Pasta – Hidden Gem at Holland Village: Discover the Modern…

Hill Street Fried Kway Teow at Chinatown Food Centre – A…

Mensho Tokyo – Award-Winning Ramen At Raffles City With Toripaitan, Chilli…

• Feature - Advertorial
• Feature - Food Guide
• Singapore - North

10 Must-Eats At Velocity@Novena Square, From Omoté, Mister Donut, TungLok Peking Duck, To Unatoto

Velocity@Novena Square is not merely a shopping destination but a bustling hub that brings a gourmet paradise to both locals and travellers alike.

A myriad of F&B options is available, from quick grab-and-go snacks to leisurely sit-down meals.

Look out for new dining spots, such as the widely-loved Omoté, the indulgent TungLok Peking Duck, and Hometown Ma La Tang & Ma La Hotpot.

For Japanese food lovers, the much-anticipated Unatoto known for Unagi has just launched.

Adding to the brew is Love, Joy & Coffee offering a cozy enclave for coffee aficionados; and sweet temptations at Mister Donut.

Hungry for more? Check out the following 10 restaurants and cafes at Velocity@Novena Square:

Omoté Velocity@Novena Square #03-09 Opening Hours: 11:30am – 2pm, 5:30pm – 9pm (Mon – Sun)

Omoté is where Japanese cuisine is offered with a modern twist, where traditional meets the contemporary.

The outlet at Velocity@Novena Square has a “rooftop Izakaya fusion” concept, and is spacious for group outings.

New to Omoté? It offers various classics from the Umami Soy Chirashi, Truffle Roasted Garlic Chirashi, Spicy Lobster Triple Chirashi, to Tamago Mentai Chirashi.

Get the Salmon Booster Chirashi ($25.80) with generous cubes of assorted sashimi in savoury roasted soy marinade, topped with thick, tender slices of salmon paired with the slight salty pop of ikura. Oishii!

I also enjoyed the Spicy Yakiniku Don ($19.80) for the robust spicy sauce which is quite different from the usual. Tender prime beef stir-fried with onions rested on the fluffy rice, marrying heat with meaty sweetness.

TungLok Peking Duck Velocity@Novena Square #02-11 Opening Hours: Lunch 11:30am – 3pm Last order 2:30pm, Dinner 5:30pm – 10pm Last order 9:30pm (Mon – Sun)

TungLok Peking Duck takes diners on a culinary journey, marrying premium Chinese cuisine with contemporary twists.

Its signature dish, the Peking Duck ($98 for whole) establishes itself as a must-try.

Notably, TungLok is the first restaurant in Singapore to serve the Peking Duck using the distinguished Irish Duck from Silver Hill Farm.

I would recommend savouring this Peking Duck in three exquisite ways. First, dip the crispy skin into a unique blueberry sauce and a subsequent “Popping Rocks” dip. Be surprised by the sensation.

Next, enjoy the meat with homemade mustard or sweet dark sauce.

Or you can combine the duck thigh meat with ingredients and condiments from the ‘Eight Treasures Box’ in a wheat wrap. My favourite is this.

The menu also stars dishes like the Wok-fried Truffle Australian Wagyu Beef Cubes and Pecan Nuts ($58.80), Grilled Lamb with Cumin and Coriander ($32.80), Seafood Millet Rice in Claypot ($38.80), and Braised Sea Cucumber with King Oyster Mushroom ($88.80) – each promising a distinct, luxurious taste experience.

Xin Wang Hong Kong Café Velocity@Novena Square #01-09 Opening Hours: 7am – 10pm (Mon – Sun)

Xin Wang Hong Kong Café presents a contemporary twist to the traditional Hong Kong cha chaan teng .

Do you know it is open for all-day dining from the early hours of 7am?

Navigating the extensive, budget-friendly menu, there is a range of options, whether you are seeking local favourites from Hong Kong and Macau cafes, dim sum, or a taste of comforting Western food.

One noteworthy dish is the Homemade Papaya Soup Bee Hoon ($9.90 onwards), especially when you feel like having something light yet satisfying. The soup has a slightly sweet flavour profile from the papaya and corn.

It can be complemented with a protein choice of luncheon meat and egg, chicken chop and egg, or pork chop and egg.

Additionally, the XO Fried Carrot Cake ($8.90), Char-grilled Chicken Chop Hotplate ($12.90), Olive Fried Rice with Pork Chop ($11.90), Honey Butter French Toast ($4.90), stand out as items worth exploring on the menu. Quench your thirst with Iced HK Milk Tea ($3.90).

Hometown Ma La Tang & Ma La Hotpot Velocity@Novena Square #02-26 Opening Hours: 10am – 9:30pm (Mon – Sun)

A gentle aroma of simmering spices and huge display of ingredients would greet you as you step into Hometown Ma La Tang & Ma La Hotpot.

Their menu takes pride in two signature offerings: the wok-fried Ma La Xiang Guo and the Ma La Tang – its soul-soothing soup counterpart.

A diverse and vibrant array of ingredients – from crisp vegetables and succulent meats to a delightful selection of seafood, meatballs, and noodles can be chosen.

Ingredients are priced at a reasonable $2.68 per 100g, while customers can also indicate the level of spiciness.

Their Ma La soup base, is a drinkable version without being too salty or greasy.

And for those who lean away from spice, there is also a selection of alternative soup bases like Tom Yum, Pork Bone, Tomato, and Pickled Vegetable ready to delight.

Mister Donut Velocity@Novena Square #01-72 Opening Hours: 11am – 9pm or sold out (Mon – Sun)

The famed Mister Donut at Velocity@Novena Square is more than just a donut kiosk – it comes with an extended café space and comfy seats.

If you are a first timer to Mister Donut, then go straight for the “Pon De Ring”. For something special, then pick the Singapore-exclusive treats – Pon De Ring Chocolate and Strawberry Chocolate.

Imagine a donut with mochi centre – softer and chewier. They offer different flavours like strawberry and chocolate, but the classic one – simple and sweet is always recommended.

Not to be overlooked, there are also the Yeast Donuts with a lineup of exciting choices like Honey Dip, Sugar Raised, Chocolate Ring, Strawberry Ring, Angel Cream and Custard Cream.

Each donut is priced between $2.30 and $2.50, and they offer sweet deals if you are grabbing a few – $14 for half a dozen or 10 for $23.

Love, Joy & Coffee Velocity@Novena Square #02-K9 Opening Hours: 8am – 6pm (Mon – Thurs), 8am – 6:30pm (Fri), 10am – 6:30pm (Sat), 10am – 6pm (Sun)

In the cosy corner of Level 2, Love, Joy & Coffee, the charming sister café to Grace Espresso can be found.

It pours not just cups of coffee but also moments of delight into the bustling Novena community.

Hoagie Rolls ($10.80 onwards) make an appearance on their menu, providing a substantial bite to accompany the aromatic coffees.

These elongated bread rolls, crisp on the outside yet pillowy soft within, cradle a variety of vibrant fillings like the robust beef meatballs in marinara sauce, tangy mustard chicken, subtly spiced yogurt chicken, or the earthy truffle mushroom.

I enjoyed the Brioche French Toast too. The Creamy Mushroom Toast ($16.80) presented creamy scrambled eggs and robust garlic, mingling with the buttery brioche.

There are also the Beef Rendang Toast ($16.80) which veers towards the hearty, while the Brekkie French Toast ($14.80) introduces smooth Greek yogurt and crunchy homemade granola.

A finale at Love, Joy & Coffee might well be the Strawberry Tiramisu ($10.80), where layers of sweet, fresh strawberries, luscious homemade strawberry compote, velvety mascarpone cheese, light whipped cream, and crisp ladyfinger biscuit converge.

A-Roy Thai Restaurant Velocity@Novena Square #03-61 Opening Hours: 11am – 3pm, 5:30pm – 9:30pm (Mon – Sun)

A family-friendly venue on Level 3, A-Roy Thai Restaurant has been dishing out authentic Thai cuisine for over three decades, masterfully prepared by a dedicated team of Thai chefs.

Start your feast with their signature Lemongrass Salad ($15.90), in which vibrant flavours dance with a tantalising blend of sweetness and tartness.

Other signature dishes include the Steam Seabass with Spicy and Sour Soup ($35.90), Thai Green Curry ($15.90), Thai Thick Red Curry ($15.90) and Tom Yum Soup ($15.90).

Let’s linger a moment longer on the Ho Mok Maphrao Aon ($18.90) – an aromatic Seafood Otah in Coconut. The coconut shell, not just a container but an integral part of the presentation, lends its subtle, sweet flavour to the creamy seafood fillings.

A proper Thai meal advocates a sweet finish. Order the Mango Sticky Rice with Coconut Milk ($10.90) which has the subtle sweetness of ripe mangoes with the creamy decadence of coconut milk.

And for the durian fans, there is always the Durian Sticky Rice.

Hana-K Food Velocity@Novena Square #02-25 Opening Hours: 10am – 3pm, 5pm – 9:30pm (Mon – Sun)

Founded since 2013, this Korean food casual eatery has been showering its customers with a wide array of traditional Korean dishes, brimming with authenticity and warmth.

For those who come with your family or friends, the sharing sets, like the robust Kimchi Set, Jjam Jja Set, Bunsik Set, or the tempting DakGangJeong Set, offer a bounty of dishes without burdening your wallet, with prices starting at a modest $29.20.

The Ginseng Chicken Soup ($18.40), also known as samgyetang , contains half a tender chicken, generously stuffed with sticky rice and submerged in a broth, fragrant with herbs and subtle, earthy notes.

The menu’s other offerings, including a diverse range of soups like Spicy Tofu Soup and Bean Paste Soup, further underscore the restaurant’s dedication to healthful offerings.

Tomi Sushi Velocity@Novena Square #02-76 Opening Hours: 11:45am – 2:30pm, 5:45pm – 9:30pm (Mon – Sun)

Originating in 1954 from the revered Niigata prefecture, Tomi Sushi serves up an extensive Japanese food menu.

There is also a selection of lunch specials that provide more value-for-the-money, from Sushi Bento, Nigiri Sakura, to Chirashi Lunch.

Worthy to note that they brew their own traditional soy sauce, a fragrant and balanced concoction that elevates the sushi without overpowering the delicate fish.

A special sauce is exclusively crafted for sashimi, paying homage to the unadulterated flavours of freshly imported fish, which are carefully paired with 100% Niigata Koshihikari rice.

Recommended is their Assorted Tuna Sushi, or “Maguro Zanmai” ($65) which is not merely a dish but an experience. The plate features the luxuriously rich and melt-in-the-mouth meat of the Southern blue fin tuna.

Unatoto Velocity@Novena Square #01-84 Opening Hours: 11am – 10pm (Mon – Sun)

Unatoto is renowned as one of Japan’s most beloved fast-food chains specializing in Unagi, with a staggering presence of over 100 outlets scattered across Japan and Southeast Asia,

The Unadon Double emerges as a must-try, especially for those who desire a hearty and satisfying bowl.

Here, a generous cut of grilled unagi, meticulously glazed with soy sauce and skilfully grilled to a glistening, nestles atop a bed of Japanese rice.

Diners can expect to explore beyond the unagi and dive into other tempura dishes, such as the Ebi Tempura Don and the Ebi and Seasonal Vegetable Tempura Don, promising a crunch and lightness.

* This entry is brought to you in partnership with Velocity@Novena Square.

RELATED ARTICLES MORE FROM AUTHOR

Cakebar opening at punggol waterway point with pretty bakes – free single cake with every two purchased, 10 north bridge road food centre stalls – gems at this underrated hawker centre near lavender, imperial patisserie award-winning mooncakes from hong kong in singapore, get the lava custard mooncake, lava sesame mooncake and more, leave a reply cancel reply.

Save my name, email, and website in this browser for the next time I comment.

Wild Coco – NEW Boat Quay Outlet With Atas Nasi Lemak...

• Search Please fill out this field.
• Newsletters
• More to Explore

15 Traditional Russian Foods You Must Try

 Quynh Anh Nguyen/Getty Images

Russia may not be the first to come to mind when you think of a food destination, but the country has plenty of delicious traditional dishes to try. Visitors to Russia are often surprised at the variety and flavors of Russian cuisine, which is influenced by Russia's connection to Europe, Asia, and the Middle East. The most classic Russian recipes are made of veggies and wheat, such as soups, porridges, and stuffed dough.

Borscht is a beet soup that originated in Ukraine and was quickly adopted as a Russian specialty. Beets may seem like a strange base for soup to many Westerners, but there are plenty of reasons that this hearty soup is one of Russia’s most famous dishes. It is full of meat and sautéed vegetables, including cabbage, carrots, onions, and potatoes. It can be served hot or cold and is best served with a dollop of fresh sour cream on top.

Shchi is a typical cabbage soup made from either fresh or fermented cabbage. While different recipes call for various ingredients, shchi often contains potatoes, carrots, onions, and possibly some meat such as chicken. The cabbage can also be replaced with sauerkraut, called sour shchi.

Solyanka is a thick soup that is plentiful enough to be a meal in itself. This soup is made with various types of meat, including sausage, bacon, ham, and beef, as well as vegetables such as cabbage, carrots, onions, and potatoes. Chopped pickles and the traditional lemon slice garnish play an essential role in giving this recipe its sour flavor. It is often also made with fish and pickled cucumbers.

If you like seafood, try ukha, a fish soup with a clear broth. Many different kinds of fish can be used to make this soup, including bream, wels catfish, northern pike, and ruffe. The remaining ingredients are not unlike what you might find in a traditional chicken soup—think root vegetables, parsley, leeks, and dill.

You may have already heard of pirozhki (also known as piroshki or pyrizhky). These little baked or fried puff pastries are packed with potatoes, meat, cabbage, or cheese. The stuffed pockets are popular all around Russia and Ukraine.

Pelmeni is considered the national dish of Russia. They are pastry dumplings are typically filled with minced meat and wrapped in a thin, pasta-like dough. They can be served alone, slathered in butter and topped with sour cream, or in a soup broth. A favorite in Russia and Eastern Europe!

Blini is a wheat pancake rolled with various fillings: jam, cheese, sour cream, caviar, onions, or even chocolate syrup. It is Russia's equivalent of a crepe. At any restaurant where you aren't sure of any of the other dishes, blini are always a safe bet. Blini are such an important part of Russian cuisine that a festival called Maslenitsa celebrates the beginning of spring with them.

Russian kebabs are called shashlyk or shashlik. Like any kebab, they consist of cubed meat and veggies grilled on skewers. They have roots in the Caucasian Mountains, where 19th-century tribe members would prepare them over an open flame.

Beef Stroganoff

Beef stroganoff consists of sauteed beef strips served in a creamy sauce with mushrooms or tomatoes, often served with rice, noodles, or potatoes. This recipe has a long history, and many variations for its preparation exist, but its roots are in mid-19th-century Russia.

Caviar, or ikra, is really something to get worked up about in Russia. Briny and sharp, it is often served on dark, crusty bread or with blini, which are like pancakes or crepes. Caviar on buttered bread is a popular zakuska.

You can expect to find sour cream or smetana, accompanying almost any Russian traditional food—with crepes, soups, and even sometimes in dessert. This sour cream is fresh and melts into any warm dish, adding to its distinctive flavor. (You will likely often see it in beef stroganoff.)

Russia is well-known for vodka, so you can expect to find many varieties throughout the country, such as Russian Standard Gold, Moskovskaya Osobaya, Kauffman, and Beluga Noble. Russian beverage menus can also include tea, mineral water, beer, and soda.

Kvass is a refreshing fermented beverage with slight carbonation. Although it has a very slight alcohol content, it is not considered an alcoholic beverage. It is made from black or regular rye bread or dough and can be flavored with a variety of different things, ranging from honey to berries to herbs.

Russians love ice cream, called morozhenoe. It is common to find it on many restaurant menus with various toppings​ , like fruit, nuts, or chocolate. Unlike more traditional Western ice cream, morozhenoe is much creamier, thanks to the fresh milk and a higher ice ratio to dairy.

Paskha is a festive dessert that is commonly made around Easter in Eastern Orthodox countries. This sweetened cheesecake dessert is decorated with Christian symbols as a part of the holiday feast.

Related Articles

More related articles.

• Bahasa Indonesia
• Slovenščina
• Science & Tech
• Russian Kitchen

The 10 most popular types of street food in Moscow (PHOTOS)

These snacks make walking around Moscow even more interesting!

One of the symbols of Russian cuisine - bliny (pancakes) - are presented in Moscow in all their variety. You can try from classic savory bliny with caviar and sour cream, with minced meat, mushrooms or sweet ones with honey, cottage cheese, jam or apples, to the most exotic ones with sturgeon, game or lingonberries.

Where to try: ‘Teremok’, 'Grabli', 'Mari Vanna', 'Azbuka Vkusa'

2. Sandwiches

The most familiar Russian sandwiches are a piece of wheat or rye bread with sausage, salted fish or butter and cheese. Not so long ago, they were found only in canteens and buffets of theaters, but now, they appear in modern interpretations in menus of local cafes and restaurants. The basis for sandwiches can be almost anything: artisan bread, brioche bun, croissant or bagel. Eggs, fresh vegetables, pickles or sprouts, creamy, sweet and sour or berry sauces are added to traditional ingredients. Sandwiches in several layers are now also sweet - with fresh berries, fruit or jam.

Where to try: 'Shmak', 'Eggsellent', 'Prime', 'Vkusvill'

3. Pies, pastries & buns

'Kurniki' with meat and mushroom stuffing, meat ‘kulebyaka’, pies with cheese, cottage cheese, jam or apple jelly - you can buy them all at the city's street stalls. As well as all sorts of buns and ‘vatrushkas’ (pastry with cottage cheese). Tatar (‘echpochmaki’, ‘zur-belish’) and Asian pastries (‘samsa’) are also to many people's taste.

Where to try: 'Skalka', 'Bakhetle'

4. Ponchiki

Hot ‘ponchiki’ aka donuts with sugar icing in a paper bag are a childhood taste for many Muscovites. They are sold in kiosks in city parks, where families with children rush to on weekends. There are also now donut shops on crowded streets. One of the oldest establishments - ‘Ostankinskiye Ponchiki’ - is located in Ostankino and has been operating since 1953.

Where to eat: 'Ostankinskie Ponchiki', 'Te samye ponchiki' (VDNKh)

5. Chebureks

Crispy ‘chebureks’ with meat or cheese is a traditional dish of Crimean Tatars, which has long ago gained nationwide popularity. In the Soviet times, there were long waiting lines for ‘chebureks’. It's not a surprise, considering their thin appetizing dough, juicy stuffing and democratic price!

Where to try: 'CheburechnayaUSSR', ' Cheburechnaya Druzhba', 'Cheburechnaya N1'

6. Shawarma

Fried meat in lavash bread with vegetables is good as a nutritious snack and as a full lunch or dinner on the go. From fast food, which used to be sold in stalls at train stations and by the subway, the ‘shawarma’ has turned into a fashionable dish, which is often now included in many restaurant menus. You can try it in the classic version - with lamb or chicken, with onions, tomatoes, cucumbers, lettuce or cabbage and, in less familiar - with pomegranate seeds, with mozzarella, hummus, with mackerel or without meat at all, for example, with falafel.

Mexican cuisine has recently become especially popular in the city, so the usual ‘shawarma’ has been joined by more spicy variants: for example, burritos with salsa sauce. Fans of smaller forms choose tacos, which, aside from the classic fillings, are even prepared with porcini mushrooms and radish for the Moscow public.

Where to try: ‘Shawarma H@chu’, ‘Dark Side’, ‘Sangre Fresca’, ‘Tacobar’

Nobody can be surprised by the classic beef burger, which is why Moscow burger joints try to lure customers with less familiar variants: burgers on black buns with cherries, bacon and cheese, burgers with cod fillet filling or even vegetable meat.

Where to try: ‘Burger Heroes’, ‘BB&Burgers’, ‘Farsh’

A bun with sesame seeds, sausage with pickles, caramelized onions and mustard - it doesn't sound like the most diet-friendly dish, but it sure works up an appetite. Sold at street stalls and cafes, where chefs are happy to experiment with the size of the dish and ingredients, adding exotic ingredients like rabbit or crab sausages, fries and different sauces.

Where to try: ‘Stardogs’, 'Tehnikum'

9. Hot corn

Hot corn has been a healthy and nutritious snack for children and adults since Soviet times. It is mostly sold in park areas, on beaches and in stalls across the city. If you want variety, you can try corn in cafes: for example, Japanese-style corn with sea salt and black pepper (‘tomorokoshi’) or Mexican-style corn with chipotle aioli sauce and parmesan.

Where to try: city stalls, ‘[KU:] ramen izakaya bar’,   ‘ Sangre Fresca’

10. Ice Cream

Of course, you can eat ice cream in winter, but you'll enjoy it the most in summer. Ice cream stands are located all over the city and there are usually at least 30 kinds (‘eskimo’, ‘crème brûlée’, ‘fruit sherbets’, etc.). And don't miss the opportunity to go to the GUM department store on the Red Square for its legendary ice cream in a waffle cup.

Where to try: GUM, 'Vanilny Shpatel' ('Depo' food court)

READ MORE: 5 OLDEST restaurants in Moscow (PHOTOS)

Dear readers,

Our website and social media accounts are under threat of being restricted or banned, due to the current circumstances. So, to keep up with our latest content, simply do the following:

Subscribe to our Telegram channels:  Russia Beyond  and  The Russian Kitchen  

Subscribe to our weekly email  newsletter  

Enable push notifications on our website

Install a VPN service on your computer and/or phone to have access to our website, even if it is blocked in your country 

If using any of Russia Beyond's content, partly or in full, always provide an active hyperlink to the original material.

to our newsletter!

Get the week's best stories straight to your inbox

• Why do Russians eat ice cream in FREEZING weather?
• How to make borsch in… a pirozhok?! (RECIPE)
• Top 4 ‘culinary theaters’ in Moscow

This website uses cookies. Click here to find out more.