The world's most flavourful dish — slow-braised beef in coconut milk with lemongrass, galangal, kaffir lime and 15 spices until the meat is fall-apart tender and coated in dark, caramelised coconut.
Rendang was voted the world's most delicious dish by CNN in 2011 and again in 2017 — and it thoroughly deserves the title. Originating from the Minangkabau people of West Sumatra, rendang is a dry curry of extraordinary complexity. Beef is slow-cooked in coconut milk and a fragrant paste of 15+ ingredients for 3–4 hours until all the liquid evaporates and the meat cooks in its own caramelised coconut fat.
Serves 6
Blend shallots, garlic, all chillies, ginger and ground spices with a little water into a smooth paste.
Heat oil in a large heavy pot. Fry spice paste over medium heat 8–10 minutes, stirring constantly, until fragrant and the oil separates.
Frying the paste properly is the foundation of rendang. Undercooked paste = raw spice taste.
Add lemongrass, galangal, kaffir lime leaves and turmeric leaves. Add beef and stir to coat in paste. Cook 5 minutes.
Pour in coconut milk and coconut cream. Bring to a boil, then reduce to a strong simmer. Cook uncovered, stirring occasionally.
After about 1.5 hours, the coconut milk will have reduced significantly. As the liquid reduces further, stir more frequently to prevent sticking. The rendang goes through stages: liquid → thick sauce → dry and dark. This last stage is where the magic happens — the beef fries in coconut fat and caramelises.
The rendang is done when it's dark brown, almost dry, and the beef is tender. This takes patience. Don't rush with high heat.
Let rendang rest 15 minutes off heat. The flavours deepen further. Serve over steamed rice with a simple salad.
Use full-fat coconut milk only — low-fat won't caramelise correctly and the dish will be watery.
The beef gets better the next day. Rendang improves with time — make it 24 hours ahead.
Real rendang takes 3–4 hours. There are no shortcuts. But once made, it keeps at room temperature for days (the dryness preserves it).
Chicken Rendang: use bone-in chicken thighs — cook time reduces to 1.5 hours.
Lamb Rendang: goat meat is the traditional choice in Padang — rich and gamey.
Room temperature up to 3 days (the dryness naturally preserves it). Refrigerate up to 1 week. Freezes perfectly up to 3 months.
Rendang originated with the Minangkabau people of West Sumatra over 500 years ago. It was traditionally cooked for special occasions and ceremonies. The dryness was practical — rendang could last weeks without refrigeration, making it ideal for long journeys. Minangkabau migrants (perantau) brought rendang across Southeast Asia, explaining its presence throughout Malaysia, Singapore and Brunei.
You need to cook it longer. After the coconut milk reduces, you enter the 'keringkan' (drying) phase — it can take another hour of patient stirring over medium-low heat. The beef should be almost completely dry and dark.
Yes, but you must finish on the stovetop. Cook on low for 8 hours in a slow cooker, then transfer to a wok or pot and fry until the liquid evaporates and the beef caramelises.
Per serving (400g / 14.1 oz) · 6 servings total
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