Beef Randang

Beef RandangA traditional Indonesian dish


Beef rendang


800g                           beef brisket cut into 5 cm. cubes

3 stalks                       lemon grass

3 cm                            galangal

7 pcs                            kefir lime leaves.

1 litter                          fresh coconut milk/cream

100 gram                    roasted dried shredded coconut

2 tablespoons             vegetable oil

2cubes                         beef stock

100g                            palm sugar

to taste                       salt


Ingredients for rendang paste:


8 pcs                          big red chilies

8 pcs                         small red chilies

9 clove                      garlic

17 pcs                       small red onions/shallot.

3 cm                        fresh ginger or 1 teaspoon dry powder

3 cm                        fresh turmeric or 1 teaspoon dry powder

1 tablespoon          coriander

1 teaspoon             cumin powder

½ teaspoon          nutmeg powder

2 teaspoons          pepper corn

3 pcs                      candle nut or macadamia as a substitute


or buy ready made rendang paste in a jar




Using a mortar and pestle (our traditional way) pound together ingredients for the paste. Pounded them until smooth or put them into your blender (careful not too overload the blender).


Heat the oil in a wok or a big pan; add the paste and stir-fry until fragrant. Add the beef along with the lemon grass, kefir lime leaves, galangal, and palm sugar. Cook until the meat becomes brown and a little oil until it becomes visible in a wok/pan.

Add the coconut milk/cream and salt to taste, cook (simmer) until the meat is tender and sauce thickened, turn off the heat and throw in the roasted coconut.


Serve with hot jasmine rice and vegetables on the side.

Serves 8