🍽️ FittestMe.aiFoodsNutrients

Rendang Recipe

Indonesian · Main course · 210 min total

Rendang is a rich and tender coconut beef stew, slowly simmered with a fragrant spice paste until the sauce caramelizes and coats the meat. This recipe delivers authentic Indonesian flavor with a deep, complex taste.

Ingredients

• 1 kg beef chuck, cut into 5 cm cubes
• 400 ml coconut cream
• 2 cups grated coconut, toasted and ground (kerisik)
• 6 kaffir lime leaves
• 2 lemongrass stalks, bruised
• 3 cm galangal, sliced
• 5 cm ginger, sliced
• 3 cm turmeric, sliced
• 10 shallots, peeled
• 6 cloves garlic
• 5 red chilies, seeded
• 2 tablespoons vegetable oil
• 1 tablespoon salt
• 1 tablespoon sugar

Instructions

1. 1. Make the spice paste: Blend shallots, garlic, ginger, galangal, turmeric, and red chilies with a little water until smooth.
2. 2. Heat oil in a large heavy pot over medium heat. Fry the spice paste until fragrant, about 3 minutes.
3. 3. Add beef cubes and stir to coat. Cook until beef changes color, about 5 minutes.
4. 4. Pour in coconut cream, add kaffir lime leaves, lemongrass, salt, and sugar. Bring to a boil, then reduce heat to low.
5. 5. Simmer uncovered for 2-3 hours, stirring occasionally, until beef is very tender and sauce thickens. If it dries out too quickly, add a splash of water.
6. 6. Add toasted grated coconut (kerisik) and stir well. Continue cooking for another 30 minutes, stirring frequently, until the sauce is dark and almost dry, coating the beef.
7. 7. Taste and adjust seasoning. Serve with steamed rice.

Tips

• Toast the grated coconut in a dry pan over low heat until golden brown, then grind in a food processor for kerisik.
• Rendang tastes even better the next day as flavors meld. Store in refrigerator for up to a week.
• Use beef chuck or brisket for best results; avoid lean cuts as they may become tough.

More about Rendang →

AI estimate may be inaccurate · Terms