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Beef Rendang


  • 1kg chuck beef - cut into 4cm cubes

  • 1.5 cups desiccated coconut

  • 2 sticks cinnamon

  • 1 star anise

  • 5 cloves

  • 10 cardamon seeds

  • 1tsp cumin seeds

  • 25g palm sugar

  • Salt

  • 100ml coconut milk

  • 100ml low fat milk

  • 200ml water

  • 5 kaffir lime leaves - finely chopped

  • 200ml oil

[Spice Paste]

  • 15 shallots - sliced

  • 30g galangal - sliced

  • 30g ginger - sliced

  • 15g turmeric

  • 6 cloves garlic

  • 2 lemongrass - white portions only, sliced

  • 4tbsp dried chilli paste


  1. Place shallots, galangal, ginger, turmeric, garlic and lemongrass into a food processor. Blend into a fine paste.

  2. Toast coconut till brown and fragrant.

  3. Heat up 200ml of oil in a pot and fry blended paste. Add in dried chilli paste, mix well and fry till fragrant.

  4. Add in cinnamon, star anise, cloves, cardamon seeds and cumin seeds. Mix well, then add in toasted coconut.

  5. Add in beef cubes, mix well and let simmer.

  6. Then add in palm sugar, salt, coconut milk and milk. Mix well, then add in 200ml water.

  7. Let simmer covered over low heat for 2hrs.

  8. Mix in lime leaves and serve.

Adapted from The Meat Men

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