Rendang Daging

About This Recipe

Rendang is arguably the world's most complex dry curry, voted one of CNN's most delicious foods multiple times. What makes it extraordinary is the cooking process — a wet curry cooked for hours until every drop of moisture evaporates and the meat is surrounded by concentrated spices in caramelized coconut fat. The Minangkabau people of West Sumatra developed this technique as a preservation method in a tropical climate without refrigeration.

Ingredients

Serves 6

• 1 kgbeef shin or chuck(cut into large chunks)
• 800 mlcoconut milk
• 4 stalkslemongrass(bruised)
• 5 wholekaffir lime leaves
• 1 pieceturmeric leaf(optional)
• 3 tbspdesiccated coconut (kerisik)(toasted until golden)
• 10 wholedried red chilies(soaked and blended)
• 6 shallots(blended)
• 3 clovesgarlic(blended)
• 2 cmfresh galangal(blended)
• 2 cmfresh ginger(blended)
• 2 tspsalt
• 1 tspsugar

Instructions

1. 1

   Make the rempah (spice paste)

   Blend dried chilies, shallots, garlic, galangal, and ginger into a smooth paste.

2. 2

   Start cooking

   Combine rempah, coconut milk, lemongrass, and kaffir lime leaves in a large wok. Add beef. Bring to boil.

3. 3

   Slow simmer

   Reduce heat and simmer uncovered for 2–2.5 hours, stirring occasionally. The liquid will gradually reduce.

4. 4

   Fry and caramelize

   When liquid is nearly gone, add kerisik, salt, and sugar. Stir-fry constantly for 15–20 minutes until meat is dark and dry.

Variations

• •

  Use chicken for faster cooking (45 minutes)

• •

  Add potato chunks in the last 30 minutes

• •

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

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Keeps 1 week refrigerated — the preservation properties improve over time. Freeze up to 3 months.

Frequently Asked Questions