How to Cook Beef Rendang (Coconut Milk Spicy Beef Stew)
Recipe type: Beef recipe
Cuisine: Malaysian/Indonesean
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
For the spice paste:
  • 8 dried chilies, softened in boiling water and drained
  • 10 small shallots, finely chopped
  • 7 cloves garlic, minced
  • 3 Tbsp. ginger, minced
  • 2 Tbsp. cooking oil
  • 5 tsp. galangal, peeled, cut into thin slices (can be substituted with ginger)
  • 2 stalks lemongrass, pounded
  • 1 pc tumeric leaf
  • 5 kaffir lime leaves, torn
For the beef rendang:
  • 1 kilo beef briskets cut into cubes
  • 1½ cups coconut milk
  • brown sugar or muscovado sugar to taste
  • salt to taste
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How to make the spice paste:
  1. With mortar and pestle, grind the softened dried chilies, shallots, garlic and ginger into a fine paste.
  2. Heat the oil in a stew pot over moderate heat and fry the paste for 10 minutes and until fragrant.
  3. Be careful not to burn the paste. Keep adding some oil a little at a time if the paste becomes too dry.
  4. Add the galangal (or ginger), lemongrass, turmeric leaf, and kaffir lime leaves.
How to cook beef rendang:
  1. Add beef cubes to the fried spice paste. Stir in coconut milk and add salt to taste.
  2. Bring to a simmer (don't boil), cover and stir from time to time until beef is tender for about 3 to 4 hours.
  3. Add the sugar, increase the heat and cook a few more minutes, until the sauce has thickened.
  4. Serve hot with plain steamed rice, turmeric or java rice.
Recipe by Panlasang Pinoy Meat Recipes at