Beef Rendang Recipe - Pai's Kitchen | Malaysian / Indonesian Recipe
Voted the most delicious food in the world, this Indonesian/Malaysian beef curry is one of the most complex flavoured dishes I've ever made. Herbs, spices and coconut milk are slowly cooked and reduced into a thick flavourful sauce that coats the fork tender beef.
It's a dish that takes patience, but it's quite easy and is well worth every minute spent. Beef is my favourite but you can also try making chicken rendang, using bone-in dark meat chicken.
RELATED VIDEOS: Singaporean Laksa
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Beef Rendang Recipe
Authentic beef rendang recipe and the best that you'll ever taste. Rich Asian-style beef stew with depths of flavors of spices, herbs, and coconut milk. It's delicious and easier to make than you think.
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How to make Rendang - Traditional Indonesian Dry Beef Curry Recipe
How to make Rendang - Traditional Indonesian Dry Beef Curry Recipe
RENDANG
A dish from the island if Sumatra, Rendang is probably one of the most famous Indonesian dishes. In essence, it is a dry curry which utilizes different flavors and cooking techniques found on the islands. The traditional process of making rendang is a product of passion and patience which are handsomely rewarded once you have tasted the fruits of your labor.
Ingredients:
SPICE PASTE
4 Tbsp very finely chopped galangal
2 Tbsp sliced turmeric
1 Tbsp sliced kencur (aromatic ginger)
1 pc sliced candlenut
4 slices of terasi (shrimp paste)
2 Tbsp chopped dried long chili
¾ cups sliced shallots
1 cup sliced fresh red chilis
1/3 cup sliced garlic
1 pcs tabia bun (long pepper)
4 Tbsp coconut oil
COCONUT MILK
2 cups grated coconut
1½ cups water
POYAH or SERUNDENG (toasted grated coconut)
1 Tbsp spice paste from the rendang cooking
Grated coconut from making coconut milk
FOR COOKING
3 Tbsp coconut oil
2 4-inch pieces of crushed lemongrass
1 Tbsp of sliced palm sugar
1 Tbsp coriander powder
1 3-inch cinnamon stick
2 pcs fresh kaffir lime leaves
3 pcs fresh bay leaves
500g cubed beef brisket marinated with spice paste
1 Tbsp tamarind water
1½ cup poyah or serundeng (toasted grated coconut)
1 pinch of sea salt to taste
1 Tbsp kecap manis
1 Tbsp coconut milk to garnish
1 Tbsp poyah or serundeng (toasted grated coconut) to garnish
First make the spice paste by combining all ingredients to a mortar and pestle and mashing them to a fine paste. Add coconut oil one tablespoon at a time during the mashing process to lubricate and create a smooth paste. This process can also be done in a blender or food processor. Just add all ingredients to the food processor and pulse to a smooth paste. Add 1 Tbsp of the spice paste to the beef brisket and rub the spice paste to the meat. Set aside the remaining spice paste for cooking.
Prepare the fresh coconut milk by placing the fresh grated coconut on to a mixing bowl, and adding the water. Let the coconut soak in the water for a few minutes, and then squeeze the grated coconut numerous times. When the water turns white and milky, strain the grated coconut squeezing as much of the coconut milk as you can. Set aside the coconut milk, and the remaining coconut pulp.
To start cooking the dish, heat coconut oil until smoking then saute the remaining spice paste for a few minutes. Add the crushed lemongrass, palm sugar, coriander powder, cinnamon stick, kaffir lime leaves, and bay leaves and saute further adjusting the heat to not burn the spices. After a few minutes, add the marinated beef and saute with the spices until the beef is cooked on the outside and well coated with the spice paste. After the beef is well coated, lower the heat and add the fresh coconut milk ¼ cup at a time adding more again as the pan dries up. When the coconut has all been added, continue to add vegetable stock or water to the pan a little at time. The objective is to slowly braise the beef in the spices until tender. This could take a while depending on the beef you have.
While the beef is braising, we can start making the poyah also known as serundeng or grated toasted coconut. Add 1 tablespoon of the spices from the cooking rendang to a skillet on medium heat. Add the grated coconut used to make the coconut milk. Make sure it’s well combined with the spice paste. Lower the heat and slowly toast the coconut. You want the coconut to be completely dry and toasted without burning. This process can take some time.
Once the beef is almost tender, add tamarind water and then the toasted coconut making sure to leave some for garnishing at the end. Add a pinch of sea salt, a tablespoon of kecap manis. Continue to braise until the beef in tender. Once the beef is tender the dish is ready to serve. Garnish with fresh coconut milk and the toasted coconut. Take a seat, relax, and enjoy the amazing dish you had just created.
*If time does not allow you to keep watch over the dish and keep adding liquids as needed, you can add all the coconut milk at once and some stock or water and braise slowly. Just make sure to stir the dish once in a while to make sure the spices don’t burn at the bottom of the pan.
Rendang (dry curry) - Easy Recipe
INGREDIENTS
SPICE PASTE:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies, soaked in warm water and seeded
CURRY
1kg boneless beef cut into cubes
5 tablespoons cooking oil
1 stick cinnamon, about 2-inch length
3 star anise
1 lemongrass, folded into 4-inch length
1 cup thick coconut milk, coconut cream
1 cup water
1 tablespoon sugar or palm sugar to taste
salt to taste
You can substitute chicken or lamb for the beef. Optionally add some toasted coconut at the end.
Music: Mangoe
Musician: Jeff Kaale
How To Make Beef Rendang - Indonesia’s No. 1 Beef Curry | Naz It Up
How to make Beef Rendang-Indonesia’s No 1 Beef Curry Video Tutorial
Beef Rendang is slow cooked to perfection in rendang curry paste, coconut milk, kerisik (toasted grated coconut butter) and tamarind juice.
How to Make Rendang Curry Paste
Throw in all the raw ingredients into the blender, add a quarter cup of water and blend until a smooth paste is attained. Transfer the rendang curry paste into a bowl and set it aside.
How to Make Beef Rendang Curry
Heat oil in a dutch oven or heavy bottom pan. Add the bruised lemongrass stalks, followed by the Rendang curry paste. Saute in medium flame upto 10 min until the water in the Rendang curry paste evaporates and the curry paste turns slightly dark. Add the powdered and dry spices (coriander, cinnamon, star anise, cardamon, bay leaves) and mix until well incorporated with the curry paste. Add the beef pieces, saute for upto 10 min or until the beef loses its raw/red color.
Add the coconut milk, scape the bottom of the pot to make sure no curry paste is sticking to the bottom of the pot. Add salt, palm sugar and kaffir lime leaves. Cover and let the Beef Rendang curry simmer in medium-low flame for an hour. Keep checking and stirring every 15-20 min.
Take the lid off after 2 hours of covered cooking and bring the flame to medium, allowing the curry to further reduce. Prepare the Kerisik but toasting grated coconut on medium flame for around 10 min or until it has turned caramel colour. Pound the grated coconut in a mortar once it has slightly cooled, into a fine paste. Add the Kerisik into the Rendang curry and mix well.
Prepare the tamarind paste, add to the Rendang curry and mix well. After around 3 hours, a thick, rich, caramelized Rendang Beef curry is ready.
Serve the Beef Rendang Curry with warm aromatic rice.
Serves: 6
Cooking time: 4 hours
Ingredients for Rendang Curry paste
4 large Spur Chillies (alternatively 10 red bird’s eye chillies-deseeded)
10 Dry Red Chillies
6 Shallots
1 thumb size Ginger
1 thumb size Galangal
½ an inch Raw Turmeric
1 head of Garlic
4-5 Candlenuts
Ingredients for Beef Rendang Curry
1300 gm (3 lb) Beef (Thick & large mix pieces of Chuck Roast & English-style Short Ribs)
2 tbsp Coriander Powder
1 inch Cinnamon Stick
5 Cardamon
2 Star Anise
2 Bay Leaves
5 Kaffir Lime Leaves
3 Lemongrass
1 ltr Coconut Milk
½ cup Fresh or Frozen Grated Coconut (Kerisik-caramel coconut butter)
1 tsp Tamarind Pulp (diluted in ½ cup water)
1 ½ tbsp shaved Palm Sugar
Salt (to taste)
4 tbsp Coconut Oil (to be used as cooking oil)
#BeefRendang #IndonesianFood #NazItUp
Beef Rendang - Spicy Dry Curry Beef - Food Wishes
Learn how to make Beef Rendang! Don’t think of this amazing dry” curry beef as not having a sauce, think of it as not needing a sauce. By the way, it has a sauce – you just can’t see it. Visit for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this spicy and delicious Beef Rendang!
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