Rendang is a caramelized meat curry dish from West Sumatra, Indonesia. It needs hours of slow cooking until the coconut milk is caramelized and turns into its signature luscious texture. Together with homemade coconut butter and a load of spices, the dish is a delicious affair.
Preparation 15 mins
Cooking 150 mins
Malay, Malaysian, Singaporean, Indonesian
|1 1⁄2 cups||chilli peppers (dried)|
|2||chilli peppers (fresh)|
|1 tsp||coriander powder|
|1 tsp||fennel seeds|
|1 tsp||cumin powder|
|1 tbsp||tamarind pulp|
|500 ml||coconut milk|
|2 tsp||palm sugar (gula melaka)|
Nutrition per Serving
Rendang is a very special curry dish. Made with a selection of 10 different types of spices such as chillies, turmeric, lemongrass and galangal, it easily stands out for its awesome flavour which develops over the long and slow cooking process. It's so tasty that it was voted as the most delicious food in the world based on 35,000 votes in a survey carried out by CNN. The complexity of the dish and the details that come along with it made rendang an exclusive dish. It's usually served for weddings, religious celebrations and coronation ceremonies. Now that we know rendang is the king of curries and tastes extremely delicious, it is important to understand the dish and the tips to achieve the best result.
Rendang originates from the Minangkabau ethnic from West Sumatra. With the migration of Minangkabau immigrants to its neighbouring countries such as Singapore and Malaysia, it was then introduced to other neighbouring countries such as Malaysia and Singapore. The name ‘rendang’ came from the Sumatran word ‘randang’ which means slowly. This clearly refers to the cooking process which takes a long time. Traditionally, it takes between 8 hours to 3 days to cook rendang! Some suggested that the correct name for the dish should be the latter instead of what it is known today.
How does rendang taste like?
Rendang does not tastes like the red curries from Thailand or India. Instead, it is thick and has a texture almost like soft butter. The mixture of spices blend in harmoniously giving it a touch of heat that comes through subtly when eaten. The sensation of smell and taste of rendang is simply divine. Besides that, the aroma from the spices and the nutty flavour of ‘kerisik’ which is also known as coconut butter make the dish stands out from the other types of curries.
Kerisik is made of grated coconut which has been toasted until golden brown before being pounded until its oil is released. It is usually added to dishes and stewed for hours for all the ingredients to release their optimum flavours.
Why does it take so long to cook rendang?
The initial intention when making rendang was to prepare a dish that would keep for a long period without the help of refrigerators. Cooking for a long time ensures that any excess liquid will be evaporated. Hence, allowing the dish to last longer. It also takes at least 2 hours 30 minutes (portion for 4-6 persons) for the coconut milk to begin caramelizing. So, be patient for the perfect colour and texture of the curry to emerge.
Tips to making delicious rendang
When sautéing the pounded or blended spices, you'll need to follow the steps recommended in the recipe as different spices or herbs need different amount of time to be cooked until it's fragrant. The sequence to sauteing the ingredients is lemon grass first followed by garlic-onion-ginger mixture then, galangal and lastly, shallots.
During the long cooking process, the sugar in the coconut milk caramelizes as the liquid is reduced. Subsequently, another crucial step which cannot be skipped is to sauté the meat until excess water is evaporated before adding the coconut milk. This will help to intensify the flavour besides reducing the excess liquid.
Can I use chicken to make rendang?
The original choice of meat for rendang is beef. Compared to chicken, beef is able to sustain the slow cooking process. Theoretically, chicken can be used but the meat would break down during the long cooking process. There will be lots of small chunks of chicken with strands of the protein in the pot at the end of cooking. That's why chicken rendang takes a shorter time to cook. Hence, the gravy wouldn't be as caramalized when compared to beef rendang.
However, unlike chicken, beef is able to handle the heat while retaining its shape. Therefore, the meat coated with the thick gravy is a delight to savour in every mouthful.
Which part of beef is suitable?
The cheapest cut of meat! Ask for beef meant for stew. Softer cuts of beef may risk turning out tough after the long cooking process. Beef used for stew is usually from the shoulder and upper arm muscles of a cow and sometimes labeled as chunk.
Type of chillies used
I used a combination of dried and fresh chillies. The dried chillies are used for its smoky flavour while fresh chillies gives a nice shade of redness to the curry. You may opt for either type if you're unable to get both. As for dried chillies, I used the Sri Lankan dried chillies as they are the only type available at the Asian grocer I used to frequent. Dried chillies of the types Byadgi or Kashmiri would work equally good too. To learn more about reducing the spiciness of dried chillies, tips on substitutes or where to buy them, check out this page about dried chillies.
As for fresh chillies, cayenne peppers is the best choice for its size and also level of spiciness. If you are not at all used to spice and heat, use long red paprika. They are also known as Boldog paprika. This might be offensive to rendang lovers but it's a great substitute to introduce rendang to non-spicy eaters. If Boldog paprika is used, do sauté them until it is fragrant and ensure that most liquid from the paprika is evaporated.
Pound, blend or chop the herbs?
While blending is the easiest out of the other 2 processes, pounding gives the best flavour as oil from the spices and herbs are released. If you choose to chop the herbs, do ensure that they are chopped finely as the long stewing process may not be able to soften ingredients like galangal and lemongrass. Biting into any of these herbs might be unpleasant. If you don't choose to mince the lemongrass, leave it as it is as it can be removed after cooking.
How long can I keep rendang?
If cooked properly and excess water is removed according to the recommended steps, rendang can be kept at room temperature for up to 3 weeks. However, this recipe does not cater for such long storage. It's best to cool the dish to room temperature before refrigerating it for up to 5 days. You may freeze the dish in an airtight container for up to 3 months.
How to reheat rendang?
You maybe use the microwave to reheat the dish. Frozen rendang should be thawed before reheating. If you do not have a microwave, steam the dish for at least 40 minutes to ensure that it is fully heated.
Cooking rendang in a slow cooker
You may cook beef rendang using a slow cooker. Simply put all the blended ingredients, meat, coconut milk and water into the slow cooker and cook for 12 hours. The beef rendang will be very tender.
Steps to Prepare
Step 1 of 4
Pound the following ingredients separately. Bowl 1 - ginger, garlic and onion. Bowl 2 -shallots, bowl 3 - fresh and dried chillies and the last bowl - galangal. Set aside. Bruise the most bottom part of the lemongrass by lightly crushing it with a pestle or the back of a knife.
Step 2 of 4
- 4 tbsp oil
In a pot heated over low to medium heat, saute lemongrass until fragrant before adding the ginger, garlic and onion mixture. Continue sautéing until the mixture turns almost translucent. Add galangal and sauté until fragrant before adding shallots.
Step 3 of 4
- 500 g beef
- 1 tsp coriander powder
- 1 tsp fennel seeds
- 1 tsp cumin powder
Coat beef evenly with pounded chillies, coriander powder, fennel seeds and cumin powder. Add beef to the pot. Sauté until excess water from beef is released. This will take a few minutes. It is important not to skip this step.
Step 4 of 4
- 1 tbsp tamarind pulp
- 500 ml coconut milk
- 2 tsp palm sugar (gula melaka)
- 1⁄2 tbsp salt
- 2 tbsp kerisik
- 1⁄2 cup water
Soak tamarind in hot water. Add coconut milk, tamarind water, palm sugar and kerisik into the pot. Increase heat to the maximum and bring to boil. Then, reduce heat to the lowest. Cover the pot and allow dish to simmer for 2 hours or until gravy thickens. Stir every 15-20 minutes to prevent ingredients from sticking to the pot. Once the dish is ready, stir in a few slices of kaffir lime leaves.
Published: June 29, 2019
Hi,,,do you have the ingredients names in Chinese because I can’t translate well in mandarin
Hi Grace! Thanks for the step by step video! I had thought preparing the dish was laborious but you made it simple! The only issue I had was the long cooking time. I wondered if I could achieve the same flavour intensity using pressure cooker?
Hey Mavis, Thank you for the question! We always try to breakdown the recipe, making it as simple as possible. You can use a pressure cooker, of course. I personally feel that the flavours are not as well developed compared to that slow cooking recommended in the recipe. But hey, go ahead and do it. The dish is still going to be delicious!
The long cooking time is not an issue for me and the long prep time is a +! Nothing like spending a cool November day making something new and wonderful. All I had was a Mexican molcajete and it's not the best for pounding out kerisik (it sucks up all of the oil) but was fine for everything else. I cheated by adding a bit of virgin coconut oil. Simmering away right now and I know it's going to be DELICIOUS! I'm so glad that I came across your website. Thank You Grace.
Glad you enjoyed the recipe! Now, we all need a food snap to see the final result ;) I thought the Mexican molcajete be perfect for pounding since it is made of stone.