Authentic beef rendang

    2 hours 20 min

    An authentic rendition of Malaysian beef rendang, complete with the flavours of coconut, lemongrass, kaffir lime, cinnamon and star anise. Sourcing the ingredients may require some effort, but it'll all be worth it after that first exquisite bite!

    11 people made this

    Serves: 4 

    • vegetable oil, for cooking
    • 2 whole cloves
    • 3cm cinnamon stick
    • 4 pieces star anise
    • 500g beef, cubed
    • 250ml coconut cream
    • 2 cardamom pods
    • 1 slice asam gelugor or 1 teaspoon tamarind paste
    • 2 kaffir lime leaves, sliced thinly
    • 2 tablespoons kerisik (see footnote)
    • 1 tablespoon caster sugar
    • salt to taste
    • Rendang paste
    • 2 shallots
    • 2cm piece fresh galangal
    • 3 lemongrass stalks, bulb end only
    • 2 cloves garlic
    • 2cm piece root ginger
    • 10 dried chillies, soaked in hot water seeds discarded

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. Place all rendang paste ingredients into a blender or food processor and puree until smooth.
    2. Heat some oil in a pan and fry the curry paste with the cloves, cardamon, cinnamon stick and star anise until fragrant.
    3. Stir in the beef, coconut milk and asam gelugor and simmer uncovered until beef is almost cooked. Add the kaffir lime leaves, kerisik, sugar and salt to taste.
    4. Lower heat and continue to simmer uncovered for about 1 to 1 1/2 hours, until the meat is tender and the sauce has reduced. Stir frequently.


    Kerisik is used in Malaysian, Singaporean and Indonesian cooking and is often included in beef rendang. It's a mixture of toasted and ground coconut. Search for my recipe on this site to make your own.

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    Reviews in English (2)


    It says coconut cream in the ingredients but coconut milk in the recipe. Which is it please?  -  30 Aug 2016


    Wow! One of the best curries I have ever made or eaten. Most ingredients are available at the major supermarkets, anything more exotic can be found on Amazon or e bay. Well worth the effort.  -  30 Jun 2015