Friday, October 12, 2007


Rendang is a rich and flavorsome dish originating from Indonesia. It is mainly served at ceremonial occasions, festivities and to honor guests. Rendang is also very popular in Singapore, Brunei and Malaysia during festivities like the Hari Raya although it is regularly served in restaurants.

Rendang is made with beef (chicken or mutton is ok too!). It is slowly cooked in coconut milk and spices for hours until almost all the liquid has evaporated. Rendang can last for a month without spoiling. And it is served with rice in Indonesia or "ketupat" in Malaysia.

In time for the celebration of the end of Ramadan, Ahmed from Malaysia shares his mother’s recipe of this special dish for you to try.

Here it is!

Preparation time. 10-15 minutes
Cooking time. 1.5 - 2 hours
Serves 5


1 kg lean beef, diced in serving size
1 cup grated coconut
1 can 300ml coconut milk

3 stalk lemon grass, sliced thinly
3 cm piece ginger
1 red onion
1 clove garlic
4 red chillies
6 Kaffir lime leaves, cut in small strips
2 tbsp Tumeric power

1 tsp shrimp paste
1 tsp salt
1 tbsp sugar
2 tbsp soya sauce


1. Osterize the ginger, onion, garlic, chillies, turmeric, salt, pepper and soy sauce to make a thick paste. Add a little coconut milk to ensure it’s a runny paste.

2. Heat 3 tbsp of cooking oil in a pan and pour the paste. Fry it for 30 seconds and make sure it won’t burn by constantly stirring.

3. Add the diced beef and keep frying till its brown on all sides.

4. Add the coconut milk, grated coconut, Kaffir lime leaves and lemongrass and bring to boil. Once boiling, lower the heat and let it simmer for 60 - 90 minutes (pan covered) or till the meat is really tender.

5. Check every 15 minutes. Add a little water to keep it from drying out. Season with shrimp paste and sugar to taste.

Bon appetite!


Do you have a Southeast Asian recipe to share?
Send it in: bisean [at] gmail [dot] com

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Sanne Dee said...

Wooooo! One of my favourite dishes! The beef has to be washed really thoroughly and cooked slowly to be odourless and tender.
This is a tip from my ex-boss. :)

Friedreich said...

This one is reputed to be bloody hell to cook! But let me try it. Let's see how I do it. Thanks for sharing!

Ahmed said...

Salam! Thanks for featuring our recipe!

eyron said...

what is Kaffir lime leaves? is there a substitute for this here in the philippines?

Pisanu for BISEAN said...

@ Eyron...there is Kaffir lime leaves at the grocers there in Manila. We saw it! Well, if you can't find it...try using the leaves of "calamansi".

curbside puppet said...

a definite must-try!

law said...

my Muslim room mate brought one of these to our pad and i've been addicted to it since!

hahaha.. damn.. i can't wait to try cooking this!

blumage said...

One of my favourite dish!!

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