Beef rendang - rendang daging

Main Dish
4 servings
15 min
20 min
Very Easy


Number of serving: 4
1 kg beef

1 package pure creamed coconut

2 cans young coconut water

1 L UHT pure coconut milk

4 asam kandis

salt as desired

1 turmeric leaf , chopped

2 kaffir lime leaves, discard the midrib leaves and


2 kaffir lime leaves

2 lemongrasses, cut 3 cm long of the top parts and bruise the rest

Other Spices:

100 g long red cayennne pepper

bird eyes chilies, as desired

10 shallots

6 cloves garlic

3 cm long galangal

4 cm long gingger

2 top parts of lemongrass that are cut into 3 cm - long pangkal serai

3 kaffir lime leaves, midrib

1 tbsp coriander seed, toasted

1 tsp cumin, toasted

1 tsp whitepeppercorn, toasted

4 small star anises


  • Combine creamed coconut, coconut milk, young coconut water with REMPAH DAUN and star anise in a large pot.
  • Bring to a boil and stir once a while. When the star anises are soft, remove from the heat and drain REMPAH DAUN and star anises. Separate the 2 whole kaffir lime leaves.
  • Process REMPAH DAUN, star anises, and other spices except 2 whole kaffir lime leaves in a blender or food processor until smooth.
  • Return the smooth spices and the 2 kaffir lime leaves to a pot and combine with warm coconut milk mixture. Boil them together for 15 minutes at a medium-high heat.
  • Add beef chunks, asam kandis and salt. Let cook until the mixture starts to oil and thick. At this stage, the fragrant aroma of spices begins to smell.
  • Reduce to low heat and stir once a while. When the liquid absorbs, it's time to add the frequency of stirring, so the mixture is not going to be scorched.
  • Savory aroma starts to come out. Keep stirring until darken and dry.


Beef Rendang - Rendang Daging, photo 1
Beef Rendang - Rendang Daging, photo 2


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