Malaysian Beef Rendang

About This Recipe

Rendang is one of the most complex and celebrated dishes in all of Southeast Asian cuisine, originating with the Minangkabau people of West Sumatra and adopted throughout Malaysia and Singapore. Unlike a curry, rendang is a 'dry' dish — the beef is slow-cooked in spiced coconut milk for 3–4 hours until all the liquid evaporates, leaving the meat coated in a deeply caramelised, intensely flavoured paste. The kerisik (toasted coconut) is the signature element, adding a nutty richness that sets rendang apart from any other meat dish. It was controversially declared the world's most delicious food by CNN in 2017.

Ingredients

Serves 6

• 1.2 kgbeef chuck(cut into 5cm chunks)
• 400 mlcoconut milk
• 200 mlwater
• 80 gdesiccated coconut(toasted until golden (kerisik))
• 8dried red chillies(soaked)
• 6shallots
• 4 clovesgarlic
• 3 stalkslemongrass(white part only)
• 3 cmfresh galangal(sliced)
• 2 cmfresh ginger
• 1 tspturmeric
• 3kaffir lime leaves(torn)
• 1turmeric leaf(optional, torn)
• 2 tbsppalm sugar(or brown sugar)
• 2 tspsalt

Instructions

1. 1

   Make kerisik

   Toast desiccated coconut in a dry pan over medium heat, stirring constantly, until dark golden brown. Cool and grind to a coarse paste in a food processor. Set aside.

2. 2

   Blend the paste

   Blend chillies, shallots, garlic, lemongrass, galangal, ginger and turmeric with a splash of water until smooth.

3. 3

   Fry paste and add beef

   In a wide heavy pot, fry the paste over medium heat for 8 minutes until fragrant and darkened. Add beef and stir to coat.

4. 4

   Slow cook

   Pour in coconut milk and water. Add lime leaves, turmeric leaf, palm sugar and salt. Bring to a boil, then reduce to a low simmer.

   This needs at least 3 hours of patient simmering. Don't rush it.

5. 5

   Reduce and dry

   Simmer uncovered for 2.5–3 hours, stirring every 20 minutes, until liquid has almost completely evaporated and meat is dark and coated in paste.

6. 6

   Add kerisik and finish

   Stir in kerisik and cook a further 15 minutes until oil separates and the rendang is dark, sticky and intensely fragrant. Adjust salt.

Variations

• •

  Use lamb shoulder for a richer, more gamey version.

• •

  Make chicken rendang (rendang ayam) — reduce cook time to 1 hour.

• •

  Add potato chunks in the last 30 minutes to absorb the paste.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Rendang improves significantly over 2–3 days. Keeps refrigerated for 5 days or freezes for 3 months.

Frequently Asked Questions