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RECIPE – Authentic Rich Beef Rendang


  • 700gms Boneless beef short rib or beef chuck
  • 5 tbsp canola oil
  • 1 can 400ml thick coconut cream
  • 1 cup water
  • 2 tspn tamarind pulp or concentrate
  • 6 kaffir lime leaves, very finely sliced
  • 6 tbsp kerisik (toasted coconut)
  • 1 tbsp palm sugar
  • Fish sauce to season

Spice blend

  • 1 cinnamon stick about 2” long
  • 3 whole cloves
  • 3 star anise
  • 3 cardamon pods
  • 1 lemongrass cut into 4” lengths and pounded

Curry Paste

  • 5 golden shallots, peeled and sliced
  • 1” piece of galangal
  • 3 lemongrass stalks, white part only, finely chopped
  • 5 cloves garlic
  • 1 “ piece of ginger
  • 10 – 12 dried red chilli soaked and deseeded



*To prepare the Kerisik just add the grated coconut to a dry wok and stir continuously until it toasts to golden brown.



  • Combine all Curry paste ingredients and blend in a processor until fine.
  • Heat the oil in a heavy based pot or slow cooker, add the curry paste and ground spices and stir fry until aromatic.
  • Add the cubed beef and the pounded lemongrass and stir for 1 minute.
  • Add the coconut milk, tamarind juice and water then simmer on medium heat until the meat tenderises.
  • Add the kaffir lime leaves, kerisik (toasted coconut) and palm sugar. Season with fish sauce and stir thoughly to combine
  • Lower the heat, cover with a lid and cook for 1 – 1.5 hours (longer for slow cookers) until the meat is really tender and most of the sauce has dried up. Check if more salt or sugar is required to taste.
  • Serve with steamed rice and fresh coriander and chilli.