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Minang Rendang Recipe » Indonesia Eats

HomeIndonesian FoodRendang: Minang Rendang RecipeJuly 4, 20101842ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE

Rendang is one of well known dishes from Indonesia. It is originated from Minangkabau or more popular known as Padang referring to the capital city of West Sumatra province. In Indonesia, it’s called Rendang Minang. Rendang was originally made from water buffalo and nowadays beef is more popular (or occasionally beef liver, chicken, goat, duck, clam, or vegetables like green jackfruit or cassava or other leafy ingredients).

A recipe of rendang that is enhanced by turmeric leaf goes for Weekend Herb Blogging. I know it used to be organized by Kalyn and now it’s organized by Haalo of Cook Almost Anything. Today, I came back to join with a Weekend Herb Blogging #240, hosted by Anh of A Food Lover’s Journey.

Many Indonesians who live in abroad don’t have any patience to cook it. It takes hours to get the perfect rendang in taste and appearance.

[Updated March 2021] The original naming in Minang dialect is Randang which is taken from the word “MARANDANG”. Marandang is a cooking process to eliminate liquid. There are 2 types of Rendang based on the regions of West Sumatra:

  • Darek (Darat or Inlands & Highlands) has much more simple in ingredients, no additional dried spices (rempah) such as coriander seeds, cumin, star anise, nutmeg, Javanese cardamom as well as no ASAM KANDIS.
  • Pasisia (Pesisir or Coastal) has more dried spices to add due to the location. It used to be a place where spices traders gathered in the past. Rendang Pasisia loves to add AMBU-AMBU (toasted creamed coconut) or known as KELAPA GONGSENG in North Sumatra and sometimes asam kandis.

To get the closest taste, I have planted my own turmeric roots in pots for yielding the leaves. Beside giving very nice flavour, turmeric leaf has benefits to be added in rendang:
1. Give coconut milk base foods a longer shelf life
2. Help neutralizing saturated fat contents due to the combination of coconut milk and beef

Asam kandis (Garcinia xanthochymus) is very popular to be used in Sumatran dishes. Since I don’t have any access to get it. I substituted for kokkam or kokum (Garcinia indica) which is popular in Western India food. For some people who familiar with South India food such as Kerala, kodampuli or gorakha (Garcinia gummi-gutta) can be used as substitution. Asam kandis, kokum/kokam, kodampuli Kokum or kokam are belong to the same family of Garcinia or mangoosteen family, so they can be used interchangeably. Kokkam and asam kandis have the same colour, black. The difference, asam kandis is smaller than kokkam.

For me, it’s very easy to get kokkam since Winnipeg has a large community of Indian. I usually buy a pacakge of kokkam from the Indian/Carribean grocers. Seeing Indian (especially South Indian) ingredients in Sumatran dishes are not unusual. You may or may not know that Sumatra dishes especially Aceh, North Sumatra and West Sumatra have very heavy influence from South Indian cuisines.

Since Indonesian and American/Canadian cuts of beef are different, I’ll use both terms. The picture of American cut can be seen on wikipedia while I’ll put the Indonesian cut picture below the recipe.
Remember: I have twisted the recipe to where I live now, due to lacking fresh ingredient resources and efficiency work. Originally, this recipe uses fresh coconut milk that is yielded from grated coconut flesh, mix with coconut water and squeeze them to get a special taste of coconut milk. Also, it is added by grated coconut and toasted until really dry, then pureed or ground until smooth and oily

I found a great substitute for those, a combination of pure creamed coconut, pure canned young coconut water and coconut milk in UHT packages.

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Rendang Daging Padang
–Indonesian Beef Rendang –
adapted from Lia of Dapur Gue, modified and translated by me

Ingredients:

  • 1 kg beef (US: chuck, rib, and shank; Indonesian: blade, chuck, cube roll, top side + rump, silver side), unidirectional muscle fiber and thick cut
  • 1 package (150 g) pure creamed coconut
  • 2 cans (800 mL) young coconut water
  • 1 L UHT pure coconut milk
  • 4 asam kandis* (can be substituted for kokam, goraka, or kodampuli)
  • 4 small star anises (if you you a bigger size, take only 2 star anises)
  • salt as desired

Leaf Spices (REMPAH DAUN):

  • 1 turmeric leaf (since my turmeric leaves were pretty small, I used 2), chopped
  • 2 kaffir lime leaves, discard the midrib and chop the leaves
  • 2 kaffir lime leaves, torn but leave the midrib attach
  • 2 lemongrasses, cut 3 cm long of the top parts(set aside) and bruise the rest

Other Spices:

  • 100 g long red cayennne pepper**
  • bird eyes chilies**, as desired
  • 10 shallots (I used 5 since the shallots were bigger in size)
  • 6 cloves garlic
  • 3-cm galangal
  • 4-cm ginger
  • 2 top parts of lemongrass that are cut into 3-cm length
  • 3 kaffir lime leaves, midrib
  • 2 tbsp coriander seed, toasted
  • 1 tsp cumin, toasted
  • 1 tsp white peppercorn, toasted

NOTE:

* Asam Kandis is OPTIONAL

**All Chilies can be substituted with dried red chilies or red chilli powder

Directions:
1. Combine creamed coconut, coconut milk, young coconut water with REMPAH DAUN and star anise in a large pot.

2. 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

3. Process REMPAH DAUN, star anises, and other spices except 2 whole kaffir lime leaves in a blender or food processor until smooth.

4. 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.

5. 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.

6. Reduce to low heat and stir once a while. When the liquid absorbs, it’s time to add stirring frequency, so the mixture is not going to be scorched on the bottom. Savory aroma starts to come out. Keep stirring until darken, dry and oily.

courtesy: http:www.pustaka-deptan.go.id/agritech/dkij0119.pdfBlade: Punuk
Chuck: Paha Depan
Cube Roll: Lemusir
Top Side + Rump: Penutup + Tanjung
Silver Side: Pendasar + Gandik

source: www.pustaka-deptan.go.id/agritech
Beef Rendang – Rendang Daging

FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleHappy Canada DayNext articleCah Kangkung Terasi Recipe (Stir Fry Water Spinach with Terasi)Indonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. angi July 4, 2010 At 5:55 PMHi Pepy, Thanks for visiting my blog! Your beef rendang looks gorgeous and I like your idea of combining coconut cream and coconut water – I'm definitely putting this on my list of recipes to try. Happy (late) Canada day to you!angiReply
  2. Jun Indochine Kitchen July 4, 2010 At 9:08 PMPepy, the Rendang looks painfully delicious! It is such a coincidence that I was cooking chicken rendang for the very first time too at home a couple of weeks ago. Well done, Pepy. Beautiful picture tooReply
  3. noobcook July 4, 2010 At 9:39 PMoh dear, you're making me so hungry, so early in the day :pReply
  4. Indonesia-Eats July 4, 2010 At 10:15 PMAngi, thank you too for the visit. Happy 4th of July there!Jun, thanks! This was my second time of making rendang from scratch. First made was painful, because I had to cook 12 kgs beef for Indonesian food event here. Honestly, I never make chicken rendang, but I made clam rendang before. I used the instant mix.Wiffy, it's time for lunch now. 🙂Reply
  5. Retno Prihadana July 4, 2010 At 11:38 PMwaah asik banget Pep, ada jg air kelapa dalam kaleng yah, belum nemu niy disini. Mantabbb rendangnya.Reply
  6. Retno Prihadana July 4, 2010 At 11:38 PMReply
  7. Anncoo July 5, 2010 At 3:41 AMHi Pepy, Thanks for sharing this recipe. I've been wanting to make beef rendang long ago but couldn't get a good recipe. Now I have yours, really makes me happy ;DDReply
  8. MaryMoh July 5, 2010 At 10:15 PMOh…this is my favourite. It's soooo good with rice, especially coconut rice. But it's a lot of work. If I cook this, I'm going to cook a big pot and eat everyday 😀Reply
  9. kitchen tables July 5, 2010 At 11:24 PMNo! I should thank you for sharing your recipe. It is making me so hungry. I wonder how those foods taste.Reply
  10. pigpigscorner July 6, 2010 At 9:57 AMWe love rendang in Malaysia too =) So yummy esp with rice.Reply
  11. Little Corner of Mine July 6, 2010 At 10:33 AMThis is one of my favorite and yours certainly looks delicious.Reply
  12. tigerfish July 6, 2010 At 10:13 PMBeef redang is my fav spicy beef dish 🙂Reply
  13. Tricia July 7, 2010 At 5:47 AMPepy,Will have to grow my turmeric 1st?? LOL!!! You make me drool!!!Reply
  14. Joanne July 8, 2010 At 5:29 AMI am drooling just thinking about the spices and flavor in this! Great pictures.Reply
  15. Peggy July 14, 2010 At 3:15 AMI've never attempted to make a beef rendang but I might have to after this! It sounds and looks so delicious!Reply
  16. Eleanor Hoh July 24, 2010 At 6:26 AMHi Pepy, this is one of my favs Indonesian dishes. Wow, a LOT of work and yours looks yummy. I'm going to link to this in my blog so people can make at home. I just posted about taking students to our local Indonesian restaurant in Miami Beach.Reply
  17. Shirley August 1, 2010 At 8:42 PMI love Rendang and yours looks delicious. But I always thought it was from Malaysia.Reply
  18. Cindy Waffles August 1, 2010 At 9:34 PMoooo beef rendang! i like to order it at Malaysian restaurants. it's so tasty especially over some white rice. thanks for the recipe!Reply
  19. fierman much August 19, 2010 At 3:44 AMthanks buuuu… ^^Reply
  20. unicdentech September 12, 2010 At 10:17 PMIs awesome…emm..I understand now..thanks a lot mba PepyReply
  21. Shulie January 11, 2011 At 9:25 PMReally interesting Pepy read the post and other links you sent my way! Fascinating!! I will let you know about my fish curry! Usually my mom makes it w/white fish but I bought salmon.Reply
  22. Lontong Sayur Padang for the Eid August 25, 2011 At 1:36 AM[…] of gulai cubadak and duri duriang will be posted soon have been posted. Links to a recipe of: – Rendang Daging – Beef Rendang – Le Boh Timon/Es Timun Aceh – Cucumber Limeade – Sambal Lado Mudo – […]Reply
  23. Lontong (Indonesian Rice Cake) | Indonesia Eats September 1, 2011 At 11:39 AM[…] accompanies many Indonesian dishes such as sate or satay, rendang, veggies or meat soup or stew with curry base. In Probolinggo, a small city where I was born, […]Reply
  24. Lamb Shank Rendang | Indonesia Eats September 7, 2011 At 6:09 AM[…] not going to share a recipe of lamb shank rendang here as I have posted Beef Rendang recipe before, so you can adapt that and substitute the meat for lamb shank. I also added mini potatoes in […]Reply
  25. Gulai Cubadak (Nangka) - Padang Green Jackfruit Curry | Indonesia Eats September 11, 2011 At 3:26 AM[…] cubadak or nangka is common to be sold at any Padang restaurants in the country. Along with beef rendang, egg balado, red crackers and cassava balado crackers, it is served to complete ketupat or lontong […]Reply
  26. Rosa September 30, 2011 At 12:12 PMThat Rendang looks so mouthwatering! A dish I love.Cheers,RosaReply
  27. Indonesian Cooking Demo with Indonesia Eats at d.a.Niels Gourmet Kitchenware | Indonesia Eats October 26, 2011 At 7:36 PM[…] and egg rendang was chosen since it is a faster cooking process than the beef rendang. I still used the same rendang recipe that I have with a slightly twist by adding green cardamom. […]Reply
  28. Kiri W. January 23, 2012 At 12:37 PMThis looks fantastic – I’ve only once had beef rendang, but I loved it. I had no idea how to cook it, so thank you very much for the recipe and inspiration!Reply
  29. Rendang Connection August 11, 2012 At 3:22 PMUntuk pemesanan rendang online boleh dibuka http://www.rendangconnection.com/ lezat, cepat dan ringkas.. terimakasih!Reply
  30. Featured Member Blog: Indonesia Eats | Food Bloggers of Canada August 31, 2012 At 6:09 AM[…] post are you most proud of and why? Beef Rendang Recipe post. To make a good authentic rendang is not easy especially I live outside Indonesia and […]Reply
  31. Erika Sari November 3, 2012 At 6:50 PMini nggak pakai kelapa gonseng ya pep? tapi tetep yuummyyy….Reply
  32. Rendang Padang Wiiliam Wongso Series | Indonesia Eats November 11, 2012 At 4:04 PM[…] Indonesia Eats – November 11, 2012Posted in: Features, Indonesian Food, Sumatra Food Rendang is one of well-known dishes from West Sumatra province of Indonesia that I have made before and […]Reply
  33. Meal 78: Indonesia : United Noshes March 11, 2014 At 10:47 PM[…] Rendang daging minang | Caramelized beef coconut curry |Recipe […]Reply
  34. Top 10 Favorite Indonesian Cuisine | Scoops of Joy September 11, 2014 At 4:41 AM[…] 6. Rendang (Slow cooked spicy beef): Originated from Padang, Sumatra, this is a signature dish. It takes forever to cook and weirdly enough, the longer it is kept (in the fridge) the better they taste – after of course you reheated it. They almost looks like a beef curry. […]Reply
  35. Simon Koh January 16, 2017 At 8:10 AMI love beef rendang as i ate them everyday when i stayed in batam for one month as i was born nearby in singaporeReply
  36. Cikasur February 21, 2017 At 2:09 AM enak banget ini dibawa pas mendaki gunung Reply
  37. Francine Liem July 28, 2017 At 5:32 PMHalo Pepy, udah lama. Saya kebetulan sedang cari resep rendang and yours I know would be the best. Saya hanya bingung tentang ini:“2 lemongrasses, cut 3 cm long of the top parts(set aside) and bruise the rest” Yg. top tuh yang hijau? Atau are they the white part dekat akar? Itu bukannya bottom part? Soalnya yg. top sekali saya sering buang, kan hanya daun. Is that what you mean, bagian daunnya-bagian atas kalau serehnya masih ditanah?I was forced to change my email address. This is the present one. I hope everything is going great for you–Thanks for the explanation,fReply
  38. Mel August 28, 2018 At 2:29 PMHi,Is there any substitute for turmeric leaves? it’s rather impossible to find any here in Germany and I’m craving for a really good Rendang! Please help 🙂Thanks in advanceReply
  39. Eli Barnett April 6, 2019 At 10:08 PMGreat recipe! Just made it tonight. Cooking it until it’s really dry really does make a huge difference in the flavor. The spice paste really changes character when it caramelizes with the meat at the end.Reply
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