Indonesian spiced meat cooked in coconut milk — rich, deeply spiced, legendary.
Rendang is one of the world's greatest dishes — meat (traditionally beef or chicken) is simmered in a spiced coconut milk sauce until the liquid reduces and the sauce clings to the meat, creating a luxurious, intensely flavored dish. Made with a complex spice paste of garlic, shallots, ginger, galangal, chilies, and turmeric, rendang is slow-cooked until the meat is fork-tender. It's served at Indonesian celebrations and special occasions.
Serves 6
Grind shallots, garlic, ginger, galangal, chilies, and turmeric into a fine paste.
Heat oil and fry spice paste for 3 minutes until fragrant. Add beef and brown on all sides.
Add coconut milk, lemongrass, and bay leaves. Bring to boil.
Reduce heat to very low and simmer uncovered for 90 minutes, stirring occasionally. The sauce will reduce and cling to the meat.
Season with salt and sugar. Rendang is done when meat is very tender and sauce is thick and dark.
Low heat and long cooking are essential — rushing results in tough meat.
The sauce should be dark and clingy, not soupy.
Make with chicken, lamb, or vegetables.
Add potatoes or eggs.
Refrigerate up to 5 days. Freezes well.
Rendang is from Padang in West Sumatra and is considered one of the greatest dishes in the world. It was voted the world's best food in a 2017 CNN poll.
The sauce needs to reduce significantly. Cook uncovered longer on low heat until sauce thickens and clings to meat.
Per serving (400g / 14.1 oz) · 6 servings total
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