Rich, complex beef rendang with coconut paste, spices, and lemongrass from Terengganu state.
Rendang daging from Terengganu is known for its deep, complex flavor profile β a result of slow-cooking beef in a rendang paste (rempah) made from dried chilies, shallots, lemongrass, galangal, garlic, and candlenuts, all ground into a fine paste and fried until fragrant before adding coconut milk. The beef simmers slowly until it's tender, and the sauce reduces until rich, dark, and oil-glossy. Unlike other Malaysian curries, rendang is drier, more concentrated, and the oil on the surface is a sign of success, not excess.
Serves 6
Soak dried chilies in hot water for 10 minutes. Blend chilies, shallots, garlic, lemongrass, galangal, and candlenuts into a fine paste.
Heat oil in a large pot. Fry rendang paste over medium heat, stirring constantly, for 8β10 minutes until oil separates and paste is fragrant and darker.
Add beef cubes and stir to coat with paste. Pour in coconut milk. Bring to a boil, then reduce to a gentle simmer.
Cover and simmer for 60β75 minutes, stirring occasionally, until beef is very tender and sauce has reduced to a thick, glossy consistency.
Taste and adjust salt. The rendang should be dark brown, fragrant, with visible oil on the surface and beef very tender. Serve over steamed rice.
The key is slow cooking β don't rush this dish.
The oil on the surface is intentional; it's a sign the rendang is properly made.
Candlenuts are essential for the proper texture; they can't be skipped.
Use chicken for a lighter version (rendang ayam)
Add pineapple for sweet-savory complexity
Serve with crispy fried onions on top
Rendang actually improves over 1β2 days as flavors meld. Store refrigerated up to 5 days. Freezes well for 2 months.
Rendang is from the Minangkabau people of West Sumatra and has been adopted across Malaysia, Singapore, and Brunei. Terengganu's version is known for its depth of flavor and is often considered one of the best rendang styles.
Macadamia nuts or blanched almonds can approximate the texture, but candlenuts have a unique flavor. They're worth seeking out.
Simmer longer β the sauce should reduce significantly. You might also need more rendang paste or less coconut milk.
Per serving Β· 6 servings total
Ask our AI cooking assistant anything about this recipe β substitutions, techniques, scaling.
Chat with AI Chef βJoin the conversation
Sign in to leave a comment and save your favourite recipes