Beef Rendang
Prep time
Cook time
Total time
Recipe type: Main
Serves: 4
  • 700g Beef, cut into 4cm cubes
  • 550ml thick Coconut Milk
  • 400ml Water
  • 1 Turmeric Leaf, shredded and knotted
  • 1 piece Dried Tamarind Skin (asam keping)
  • 2-3 Kaffir Lime Leaves
  • 2 stalks Lemongrass, crushed
  • 6 Shallots, sliced
  • 3 cloves Garlic, sliced
  • 4 tablespoon finely Grated Coconut, for kerisik
  • 3-4 tablespoon oil
Rempah (Ground Spices)
  • 15 Dried Chillies, soaked
  • 3cm Galangal
  • 3cm Ginger
  • 1cm Fresh Turmeric (or 1 teaspoon turmeric powder)
  • 1 teaspoon Ground Fennel
  • 1 teaspoon Ground Black Pepper
  • 2½ tablespoon Ground Coriander
  • Salt to taste
  1. Grind the rempah (ground spices) ingredients in a food processor or use a pestle and mortar.
  2. Marinate beef with grinded rempah for 15 minutes.
  3. Toast grated coconut on a pan on low heat, until it turns brown and very fragrant.
  4. Heat oil in a heavy-based pot on medium heat and fry shallots and garlic until fragrant and soft. Add lemongrass and marinated beef. Fry for 2-3 minutes.
  5. Add water, coconut milk, kerisik, turmeric leaf, tamarind skin and kaffir lime leaves. Bring to boil, the curry will be light yellowish colour. Continue simmering over low heat for about 3 hours. Add salt to taste. The colour will turn to brown after coconut milk has evaporated. Stir occasionally so that the curry does not stick to the pot.
  6. The rendang is ready when the colour turns dark brown and thick, and beef is tender.
Recipe by at