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Rendang Recipe

How to Make Delicious Rendang: A Step-by-Step Recipe Guide

Rendang is a traditional Indonesian dish that's famous for its rich, spicy flavor and tender meat. It's made by slow-cooking beef (or sometimes chicken or lamb) in a spicy coconut milk sauce, along with a blend of aromatic herbs and spices. The result is a savory and fragrant dish that's perfect for special occasions or any time you want to treat yourself to something truly delicious.

In this recipe, we'll show you how to make a classic beef rendang that's sure to impress your family and friends. Let's get started!

Rendang Recipe

What is Rendang?

Rendang is a traditional Indonesian dish that originated from the Minangkabau people of West Sumatra. It's a slow-cooked dish that typically features beef (although chicken, lamb or other meats can be used as well) that's been simmered for hours in a rich and spicy coconut milk sauce. The sauce is made by cooking together a blend of aromatic herbs and spices, including lemongrass, galangal, turmeric, garlic, shallots, and chili peppers.

The slow-cooking process allows the meat to become incredibly tender and flavorful, while the sauce becomes thick and rich, resulting in a dish that's both spicy and savory. Rendang is often served as a centerpiece dish for special occasions, but it's also a popular comfort food that's enjoyed year-round in Indonesia and around the world.

 

Step-by-Step Recipe to Make Different Rendang

Indonesian Beef Rendang Recipe

Ingredients:

  • 2 pounds beef chuck, cut into 1-2 inch cubes
  • 2 cans (14 oz each) coconut milk
  • 2 stalks lemongrass, bruised
  • 6 kaffir lime leaves
  • 3-4 tablespoons tamarind paste
  • 2 tablespoons palm sugar
  • Salt to taste

Spice Paste:

  • 10 dried red chili peppers, soaked in hot water
  • 6 shallots
  • 4 cloves garlic
  • 1 inch ginger
  • 1 inch galangal
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric powder

Directions:

  1. To make the spice paste, blend all the ingredients together in a food processor until you get a smooth paste.

  2. In a large pot, heat some oil over medium-high heat. Add the spice paste and stir-fry for 2-3 minutes until fragrant.

  3. Add the beef and stir-fry until it's no longer pink on the outside.

  4. Add the coconut milk, lemongrass, kaffir lime leaves, tamarind paste, palm sugar, and salt. Stir everything together until well combined.

  5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 3-4 hours, stirring occasionally, until the beef is tender and the sauce has thickened and reduced.

  6. Once the beef is tender and the sauce has thickened, remove the pot from the heat and let it cool down for a few minutes.

  7. Serve the beef rendang with steamed rice, topped with some fried shallots and sliced fresh chili peppers, if desired.

 

Enjoy your delicious Indonesian beef rendang!

 

Padang-Style Rendang

Ingredients:

  • 2 pounds beef chuck, cut into 1-2 inch cubes
  • 2 cans (14 oz each) coconut milk
  • 2 stalks lemongrass, bruised
  • 6 kaffir lime leaves
  • 3-4 tablespoons tamarind paste
  • 2 tablespoons palm sugar
  • Salt to taste

Spice Paste:

  • 10 dried red chili peppers, soaked in hot water
  • 10 shallots
  • 6 cloves garlic
  • 1 inch ginger
  • 1 inch galangal
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric powder

Directions:

  1. To make the spice paste, blend all the ingredients together in a food processor until you get a smooth paste.

  2. In a large pot, heat some oil over medium-high heat. Add the spice paste and stir-fry for 2-3 minutes until fragrant.

  3. Add the beef and stir-fry until it's no longer pink on the outside.

  4. Add the coconut milk, lemongrass, kaffir lime leaves, tamarind paste, palm sugar, and salt. Stir everything together until well combined.

  5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 3-4 hours, stirring occasionally, until the beef is tender and the sauce has thickened and reduced.

  6. Once the beef is tender and the sauce has thickened, remove the lemongrass and kaffir lime leaves from the pot.

  7. Continue to simmer the beef in the sauce over low heat, stirring occasionally, until the sauce is very thick and almost dry. This can take an additional 1-2 hours.

  8. Once the sauce has thickened and the beef is coated in a rich, dark sauce, remove the pot from the heat and let it cool down for a few minutes.

  9. Serve the Padang style beef rendang with steamed rice, topped with some fried shallots and sliced fresh chili peppers, if desired.

 

Enjoy your delicious Padang style beef rendang!


Chicken Rendang

Ingredients:

  • 2 pounds boneless chicken thighs, cut into 1-2 inch cubes
  • 2 cans (14 oz each) coconut milk
  • 2 stalks lemongrass, bruised
  • 6 kaffir lime leaves
  • 3-4 tablespoons tamarind paste
  • 2 tablespoons palm sugar
  • Salt to taste

Spice Paste:

  • 8 dried red chili peppers, soaked in hot water
  • 4 shallots
  • 4 cloves garlic
  • 1 inch ginger
  • 1 inch galangal
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric powder

Directions:

  1. To make the spice paste, blend all the ingredients together in a food processor until you get a smooth paste.

  2. In a large pot, heat some oil over medium-high heat. Add the spice paste and stir-fry for 2-3 minutes until fragrant.

  3. Add the chicken and stir-fry until it's no longer pink on the outside.

  4. Add the coconut milk, lemongrass, kaffir lime leaves, tamarind paste, palm sugar, and salt. Stir everything together until well combined.

  5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened and reduced.

  6. Once the chicken is cooked through and the sauce has thickened, remove the pot from the heat and let it cool down for a few minutes.

  7. Serve the chicken rendang with steamed rice, topped with some fried shallots and sliced fresh chili peppers, if desired.

 

Enjoy your delicious chicken rendang!

 

Recipe Vegan Rendang

Ingredients:

  • 2 cans (14 oz each) coconut milk
  • 2 cups of mixed vegetables (such as green beans, carrots, and potatoes), cut into bite-sized pieces
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 2 stalks lemongrass, bruised
  • 6 kaffir lime leaves
  • 3-4 tablespoons tamarind paste
  • 2 tablespoons palm sugar
  • Salt to taste

Spice Paste:

  • 8 dried red chili peppers, soaked in hot water
  • 4 shallots
  • 4 cloves garlic
  • 1 inch ginger
  • 1 inch galangal
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric powder

Directions:

  1. To make the spice paste, blend all the ingredients together in a food processor until you get a smooth paste.

  2. In a large pot, heat some oil over medium-high heat. Add the spice paste and stir-fry for 2-3 minutes until fragrant.

  3. Add the mixed vegetables and chickpeas and stir-fry for 1-2 minutes until they are coated with the spice paste.

  4. Add the coconut milk, lemongrass, kaffir lime leaves, tamarind paste, palm sugar, and salt. Stir everything together until well combined.

  5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened and reduced.

  6. Once the vegetables are tender and the sauce has thickened, remove the pot from the heat and let it cool down for a few minutes.

  7. Serve the vegan rendang with steamed rice, topped with some fried shallots and sliced fresh chili peppers, if desired.

 

Enjoy your delicious vegan rendang!


Malaysian Rendang

Ingredients:

  • 1 kg beef, cut into bite-sized cubes
  • 2 cans (14 oz each) coconut milk
  • 4 kaffir lime leaves
  • 3 stalks lemongrass, bruised
  • 1 cup water
  • 2 tablespoons tamarind paste
  • 2 tablespoons palm sugar
  • Salt to taste
  • Oil for cooking

Spice Paste:

  • 10 dried red chili peppers, soaked in hot water
  • 6 shallots
  • 4 cloves garlic
  • 1 inch ginger
  • 1 inch galangal
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric powder

Directions:

  1. To make the spice paste, blend all the ingredients together in a food processor until you get a smooth paste.

  2. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the spice paste and stir-fry for 2-3 minutes until fragrant.

  3. Add the beef to the pot and stir-fry for a few minutes until browned on all sides.

  4. Add the coconut milk, kaffir lime leaves, lemongrass, water, tamarind paste, palm sugar, and salt. Stir everything together until well combined.

  5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened and reduced.

  6. Once the beef is tender and the sauce has thickened, remove the pot from the heat and let it cool down for a few minutes.

  7. Serve the Malaysian rendang with steamed rice and some cucumber slices on the side.

Enjoy your delicious Malaysian rendang!

 

Spicy Rendang Curry

Ingredients:

  • 1 kg beef, cut into bite-sized cubes
  • 2 cans (14 oz each) coconut milk
  • 4 kaffir lime leaves
  • 3 stalks lemongrass, bruised
  • 1 cup water
  • 2 tablespoons tamarind paste
  • 2 tablespoons palm sugar
  • Salt to taste
  • Oil for cooking

Spice Paste:

  • 10 dried red chili peppers, soaked in hot water
  • 6 shallots
  • 4 cloves garlic
  • 1 inch ginger
  • 1 inch galangal
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 2 teaspoons turmeric powder

Directions:

  1. To make the spice paste, blend all the ingredients together in a food processor until you get a smooth paste.

  2. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the spice paste and stir-fry for 2-3 minutes until fragrant.

  3. Add the beef to the pot and stir-fry for a few minutes until browned on all sides.

  4. Add the coconut milk, kaffir lime leaves, lemongrass, water, tamarind paste, palm sugar, and salt. Stir everything together until well combined.

  5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 2-3 hours, stirring occasionally, until the beef is tender and the sauce has thickened and reduced.

  6. Once the beef is tender and the sauce has thickened, taste and adjust the seasoning as needed.

  7. For a spicier rendang gravy, you can add more dried red chili peppers or a few fresh chili peppers to the pot and let it simmer for another 10-15 minutes.

  8. Serve the spicy rendang curry with steamed rice and some fresh herbs or sliced chili peppers on top, if desired.


Enjoy your delicious and spicy rendang curry!


Slow Cooker Rendang

Ingredients:

  • 1 kg beef, cut into bite-sized cubes
  • 2 cans (14 oz each) coconut milk
  • 4 kaffir lime leaves
  • 3 stalks lemongrass, bruised
  • 1 cup water
  • 2 tablespoons tamarind paste
  • 2 tablespoons palm sugar
  • Salt to taste
  • Oil for cooking

Spice Paste:

  • 10 dried red chili peppers, soaked in hot water
  • 6 shallots
  • 4 cloves garlic
  • 1 inch ginger
  • 1 inch galangal
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric powder

Directions:

  1. To make the spice paste, blend all the ingredients together in a food processor until you get a smooth paste.

  2. Heat some oil in a pan over medium-high heat. Add the spice paste and stir-fry for 2-3 minutes until fragrant.

  3. Add the beef to the pan and stir-fry for a few minutes until browned on all sides.

  4. Transfer the beef and spice paste to a slow cooker. Add the coconut milk, kaffir lime leaves, lemongrass, water, tamarind paste, palm sugar, and salt. Stir everything together until well combined.

  5. Cover the slow cooker with a lid and cook on low for 6-8 hours, or until the beef is tender and the sauce has thickened and reduced.

  6. Once the beef is tender and the sauce has thickened, taste and adjust the seasoning as needed.

  7. Serve the slow cooker rendang with steamed rice and some fresh herbs or sliced chili peppers on top, if desired.

 

Enjoy your delicious and easy slow cooker rendang!

 

Traditional Rendang

Ingredients:

  • 1 kg beef, cut into bite-sized cubes
  • 3 cans (14 oz each) coconut milk
  • 8 kaffir lime leaves
  • 6 stalks lemongrass, bruised
  • 2 cups water
  • 3 tablespoons tamarind paste
  • 3 tablespoons palm sugar
  • Salt to taste
  • Oil for cooking

Spice Paste:

  • 15 dried red chili peppers, soaked in hot water
  • 10 shallots
  • 6 cloves garlic
  • 2 inches ginger
  • 2 inches galangal
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 3 teaspoons turmeric powder

Directions:

  1. To make the spice paste, blend all the ingredients together in a food processor until you get a smooth paste.

  2. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the spice paste and stir-fry for 2-3 minutes until fragrant.

  3. Add the beef to the pot and stir-fry for a few minutes until browned on all sides.

  4. Add the coconut milk, kaffir lime leaves, lemongrass, water, tamarind paste, palm sugar, and salt. Stir everything together until well combined.

  5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 4-6 hours, stirring occasionally, until the beef is tender and the sauce has thickened and reduced.

  6. Once the beef is tender and the sauce has thickened, taste and adjust the seasoning as needed.

  7. Continue to simmer the rendang uncovered over low heat, stirring frequently to prevent burning, until the sauce has thickened and the meat is coated in a rich, dark brown gravy. This can take up to 2 hours, depending on the desired consistency.

  8. Serve the traditional rendang with steamed rice and some fresh herbs or sliced chili peppers on top, if desired.

 

Enjoy your delicious and flavorful traditional rendang!


Quick Rendang

Ingredients:

  • 1 lb beef, cut into bite-sized cubes
  • 1 can (13.5 oz) coconut milk
  • 2 tablespoons rendang curry paste
  • 1 tablespoon tamarind paste
  • 1 tablespoon palm sugar
  • Salt to taste
  • Oil for cooking

 

Directions:

  1. In a large pan or wok, heat some oil over medium-high heat.

  2. Add the rendang curry paste to the pan and stir-fry for 1-2 minutes until fragrant.

  3. Add the beef to the pan and stir-fry for a few minutes until browned on all sides.

  4. Add the coconut milk, tamarind paste, palm sugar, and salt to the pan. Stir everything together until well combined.

  5. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 20-30 minutes, stirring occasionally, until the beef is tender and the sauce has thickened and reduced.

  6. Once the beef is tender and the sauce has thickened, taste and adjust the seasoning as needed.

  7. Serve the quick rendang with steamed rice and some fresh herbs or sliced chili peppers on top, if desired.


Enjoy your delicious and quick rendang!

 

Rendang Daging Sapi (Beef Rendang in Indonesian)

Ingredients:

  • 2 lbs beef, cut into bite-sized cubes
  • 2 cans (14 oz each) coconut milk
  • 4 kaffir lime leaves
  • 4 stalks lemongrass, bruised
  • 1 cup water
  • 3 tablespoons tamarind paste
  • 3 tablespoons palm sugar
  • Salt to taste
  • Oil for cooking

Spice Paste:

  • 10 dried red chili peppers, soaked in hot water
  • 8 shallots
  • 6 cloves garlic
  • 2 inches ginger
  • 2 inches galangal
  • 2 teaspoons coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric powder

Directions:

  1. To make the spice paste, blend all the ingredients together in a food processor until you get a smooth paste.

  2. In a large pot or Dutch oven, heat some oil over medium-high heat. Add the spice paste and stir-fry for 2-3 minutes until fragrant.

  3. Add the beef to the pot and stir-fry for a few minutes until browned on all sides.

  4. Add the coconut milk, kaffir lime leaves, lemongrass, water, tamarind paste, palm sugar, and salt. Stir everything together until well combined.

  5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 4-6 hours, stirring occasionally, until the beef is tender and the sauce has thickened and reduced.

  6. Once the beef is tender and the sauce has thickened, taste and adjust the seasoning as needed.

  7. Continue to simmer the rendang uncovered over low heat, stirring frequently to prevent burning, until the sauce has thickened and the meat is coated in a rich, dark brown gravy. This can take up to 2 hours, depending on the desired consistency.

  8. Serve the Rendang Daging Sapi with steamed rice and some fresh herbs or sliced chili peppers on top, if desired.

 

Enjoy your delicious and flavorful Rendang Daging Sapi!


What are the tips and techniques to make the perfect Rendang?

Here are some tips and techniques to make the perfect Rendang:

 

Choose the right meat

The key to a great Rendang is using the right type of meat. The best cut of meat for Rendang is beef chuck or brisket, as they have enough fat and connective tissue to become tender and flavorful when cooked low and slow. If you're making chicken Rendang, use chicken thighs instead of breast meat.

Take your time

Rendang is a slow-cooked dish that requires patience and time. The longer you cook it, the more tender and flavorful the meat will be, and the more the sauce will thicken and intensify in flavor. It's important to simmer the dish over low heat for at least 2-3 hours, and up to 6-8 hours for the best results.

Use fresh ingredients

The spice paste and aromatics are the heart and soul of Rendang, so it's important to use fresh and high-quality ingredients. Toast the whole spices such as coriander, cumin, and fennel seeds before grinding them to a fine powder, and use fresh turmeric and galangal if you can find them.

Balance the flavors

Rendang is a complex dish with a balance of spicy, sweet, sour, and savory flavors. Use tamarind paste or lime juice for the sourness, palm sugar for sweetness, and salt to balance the flavors. Taste and adjust the seasoning as needed throughout the cooking process.

Stir frequently

To prevent the Rendang from burning or sticking to the bottom of the pot, it's important to stir it frequently, especially towards the end of the cooking process when the sauce is thickening. You can also use a heat diffuser or a slow cooker to prevent the dish from burning.

 

Conclusion

In conclusion, making a perfect Rendang requires the right meat, patience, fresh ingredients, balanced flavors, and frequent stirring. It's a complex and time-consuming dish, but the end result is a flavorful and tender meat with a rich and thick sauce.

If you're looking for high-quality and authentic Indonesian spices to make your Rendang, Nisabakrigourmet is a great choice. Their products are made from fresh and natural ingredients, with no preservatives or artificial flavors. They offer a variety of spice blends and pastes, including Rendang spice paste, that can help you make delicious Indonesian dishes at home. So why not give them a try and take your Rendang recipe to the next level?

 

FAQ

1. Is Rendang spicy?

Rendang can be spicy, depending on the amount and type of chili used in the recipe. Traditionally, Rendang is a spicy dish, but you can adjust the level of spiciness to your liking.

2. How long does it take to cook Rendang?

Rendang is a slow-cooked dish that requires at least 2-3 hours of cooking time over low heat, and up to 6-8 hours for the best results.

3. Can I use chicken or other meats instead of beef for Rendang?

Yes, you can use chicken or other meats instead of beef for Rendang. Chicken Rendang is a popular variation of the dish, and you can also use lamb or goat meat.

4. Are there any vegetarian or vegan versions of Rendang?

Yes, there are vegetarian and vegan versions of Rendang. Instead of meat, you can use tofu or tempeh as a protein source, and replace the beef stock with vegetable stock. Use a vegetarian or vegan Rendang spice paste or blend to ensure that the dish is suitable for your dietary needs.