Rendang Recipe & How to Make Rendang in the Kitchen

Rendang is a meat dish originating from the Minangkabau people of West Sumatra. Rendang is made from meat, coconut, and spices made from Indonesian spices. It's no wonder that rendang is liked by all people, not just the people of West Sumatra.

Ingredients for 4-5 servings:

• 1 kg beef, cut according to taste
• 2 lemongrass, cut into 2 parts
• 1 turmeric leaf, roughly chopped (if any)
• 1 kandis acid (replace with 1 tsp tamarind if not available)
• 5 kaffir lime leaves, remove the bones
• 2 liters thick coconut milk (from 3 old coconuts)
• 1.5 tsp salt or to taste

Ground spices:

• 250 gr red chili (remove seeds if you don't like spicy)
• 10 pieces/100 grams of red onion
• 5 cloves/15 grams of garlic
• 25 grams of galangal, peeled
• 25 grams of ginger, peeled

How to make:

• Finely chop all the spices then blend until smooth.
• If necessary, add a little coconut milk to facilitate the crushing process.
• Mix the meat with the ground spices, put it in a large skillet (minimum capacity of 4 liters).
• Pour coconut milk, add lemongrass, tamarind, kaffir lime leaves and turmeric leaves.
• Cook on medium and high heat until the coconut milk boils. (About 0.5 hours)
• Reduce the heat to medium, cook for 2 hours covered until the oil comes out. Stir occasionally.
• Taste, add salt to taste.
• Reduce the heat again, cook while continuing to stir until the coconut milk dries up and the oil is absorbed by the meat. (Approx. 0.5 hours)
• Serve hot with rice, cassava leaf curry and chili sauce.

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