Tuesday, 23 July 2013

Beef Rendang

H and family are here for a visit.  Back in May, my girl was already asking for C, H’s eldest child, who shared the same birthday as her.  In the past, I love looking at them playing together.  It looks like they have so much chemistry between them and yet they were extremely shy with each other.  Just so plain innocent.  

So it is an annual affair for them to get together and play.  I also took the opportunity to invite them over for dinner since now I am fit enough to entertain.

I cooked Beef Rendang as we haven't had this for quite some time and H’s hubby also didn’t mind the spicy food.  In fact, he took on spicy food really well.

What you need:

½ kg beef, cut into medium sized pieces
1 turmeric leaf (cut into big pieces)
4 kaffir lime leaves
3 cm thick galangal - bruised
1 stalk of lemon grass
salt to taste
500g chilled coconut milk (you can get from supermarket)
1 cup water (add more if it evaporate quickly before meat turns soft)

Spices to grind

35 chilli padi, deseed (add more if you like it spicy)
12 shallots
3 cloves garic
ginger (half your thumb size)


Heat wok and add oil (approx 3-4 tsbp).

Fry grinded spices till fragrant.

Add chicken pieces and stir till beef is well coated with spices.

Add in turmeric leaves, kaffir lime leaves, ginger and lemongrass.

Add in coconut milk with water and bring to a boil.

Lower heat and simmer till meat is soft and tender.

Note: A reader pointed out that rendang is dry.  As my family loves gravy, I didn't cook down further.  You may do so if you prefer the dry version.

Other dishes to follow.


  1. Eh, I think this is kalio, not rendang. Rendang is very dry while kalio is "wet". In Indonesia, we cook rendang until it's very dry.

    1. You are right but as my family loves the gravy, I didn't cook down to "dry". You can cook it longer to have the dry version.


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