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Beef rendang

Jean Philippe Carreras from New Zealand

40 minutes
Cooks in
3 hours
Country of origin

I never like coconut cream/milk based food as I found it over powering. Not until when I met my Malaysian wife and when she made me tasted her rendang. It is now my favourite coconut base dish. I can eat so much of it. Especially in winter, a pot of soft braise red meat with a bowl of steam rice just make up the miserable day.


  • Braise cut beef 2kg, can be any cuts
  • 2 large brown onions
  • Chillies
  • 3-4 lemon grass
  • 4-5 Kaffir lime leaf, finely chopped
  • Garlic
  • Dried coconut, toasted and finely grind
  • Cardamon pods
  • Star Anise
  • Cinnamon Stick
  • Coconut cream
  • Water
  • Salt
  • Sugar
  • Dark soya sauce
  • Oil


  • 1. Use a mortar and pestle, smash the root of lemon grass then roughly chop it
  • 2. Combine onion, garlic, chili and lemon grass and process until very fine
  • 3. Sear the meat and put aside
  • 4. In the oven proof pot, stir fry (2) until fragnant
  • 5. Add star anise, cinnamon stick and cardamon pods
  • 6. Add the seared meat back to pot and combined meat
  • 7. Add coconut cream, water to cover the meat.
  • 8. Season with salt and cover the pots and leave on low heat in oven for about 2 hours.
  • 9. After 2 hours take the meat out, and check if the meat is tender
  • 10. Cook until liquid has left about 1/4. Add the toasted and finely grind tosated dried coconut. Cook for another 30 minutes. Season with salt and sugar as you wish.
  • 11. Add the finely chopped kaffir leave and cook for another 10 minutes.


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