Jom Merendang; how to perfect your own recipe

Cliche as it may sound, Rendang is not just a dish; it’s a culinary celebration filled with history and tradition. Originating from the Minangkabau ethnic group of Indonesia, this slow-cooked dish stands out for its rich flavors and melt-in-your-mouth texture. Traditionally, it is cooked and served for special occasions, but Rendang has adapted over the years. Each region adds its own special twist, making this dish both diverse and loved across the world!

Rendang varies across the states of Malaysian and even amongst families. For example, Pahang, where I am from, the Rendang is known for its dark colour due to use of soy sauce and caramel. Whereas, versions from Negeri Sembilan are often fiery and green due to the use of fresh green chillies.

A bowl of Rendang Daging Mudah (easy Beef Rendang) from my award-winning cookbook

Here is simple Beef Rendang recipe from my cookbook:

Ingredients

• 1 kg beef (cut into even size chunks)

• 85 mL vegetable oil

• 435 mL coconut milk

• 40g palm sugar

• 1 tsp salt

• 2 tsp turmeric

• 2 sliced asam gelugor (tamarind skin)

• 100g toasted coconut

• 8 pcs kaffir lime leaves, sliced thinly

• 2 turmeric leaves, sliced thinly

Spice Paste

• 250g onions

• 4 cloves garlic, peeled and coarsely chopped

• 2-inch knob ginger

• 3-inch know galangal

• 4 stalks lemon grass

• 2-inch knob fresh turmeric or 1 tsp turmeric powder

• 4 stalks lemongrass

• 5 kaffir lime leaves

• 4 red chillies

• 5 bird's eye chillies

• 150g dried chilli paste

• 200mL coconut milk

Dry Spices

• 1 tbsp coriander seeds

• 1 tsp cumin seeds

• 1 tsp fennel seeds

Steps

1. Prepare the Spice Paste: Blend all the paste ingredients until smooth, add a little water if needed.

   
   

2. Toast the Dry Spices: In a dry pan, toast the seeds until fragrant. Cool then grind to a powder using a mortar & pestle.

   
   

3. Fry the Spice Paste: In a non-stick pan, heat the oil over medium heat. Add the blended spice paste and fry for 2 minutes. Add in the toasted spices and fry for another 10 minutes.

   
   

4. Simmer: Add in the beef, coconut milk, palm sugar, salt, turmeric powder & asam gelugor. Bring to a boil then turn heat down and let is simmer uncovered for 1 hour or until beef is tender. The longer you cook it, the more tender the beef will become. Check it every 15 minutes to ensure there is enough liquid in the rendang. Add a little water if needed.

   
   

5. Final Touches: Once the sauce has thickened and the beef is tender, add the toasted coconut and cook for a further 10 minutes. The rendang is ready when the oil separates and the sauce is thick and creamy. Add the kaffir lime leaves and turmeric leaves, stir and serve immediately.

   
   

6. Serve: Pair your rendang with some coconut or plain rice for a fulfilling meal.

   
   

Want to make your life much easier?

Why not purchase one of my award-winning Not So Crispy Rendang paste to make it easier for you! All you need is your protein and 1 can of coconut milk and an hour later your Rendang will be ready! This paste embodies the essence of traditional Rendang while allowing you to infuse your personal touches to it.

The Not so Crispy Malaysian Rendang Paste

£4.50

Buy Now

Bringing Rendang to Your Kitchen

Whether you’re an experienced cook or just starting out, making rendang can be an enriching experience. My award-winning paste makes it simple to recreate this iconic dish in your home. But, if you're eager to explore the art of Rendang further, why not join my cooking class where I’ll guide you through each step of the process!!

Great Taste Winner Award in 2024!