Beef Rendang

Beef Rendang


500g beef cheeks cut into cubes

5 tablespoons cooking oil

1 big onion sliced

1 thumb size ginger, julienne

1 cinnamon stick (about 2-inch long)

3 cloves

3 star anise

3 cardamom pods

1 lemongrass (cut into 4-inch length and pounded)

1 cup thick coconut milk

6 kaffir lime leaves (very finely sliced)

6 tablespoons kerisik (toasted coconut)

Spice Paste:

5 shallots

1 inch galangal

3 lemongrass (white part only)

5 cloves garlic

1 inch ginger

10-12 chilies


  1. Grind all the spice paste ingredients into a paste.
  2. Heat the oil to high heat and fry the spices, and then lower the heat and fry the sliced onions and julienne ginger.
  3. Add the spice paste and fry until the oil turns orange in color.
  4. Add the beef, coconut and coconut milk and cook until beef is tender. I use the pressure cooker, and that takes 30 minutes. Without the pressure pot, it takes 4 hours.
  5. If using the pressure cooker, open the pot and evaporate the liquid.
  6. Serve with rice.
This dish is eaten in Singapore, Malaysia and Indonesia. Always the hit, no matter whose recipe you use, as long as it has been passed down for generations.

My mum makes the best rendang. Simply love it!