How to make Indonesian rendang

 How to make Indonesian rendang 

Here’s a clear recipe for making Indonesian beef rendang (Rendang Daging Sapi), one of Indonesia’s most famous dishes:

🥩 Ingredients

1 kg beef (preferably chuck or brisket, cut into large cubes)

1 liter coconut milk (from 2 coconuts or canned)

2–3 kaffir lime leaves

2 turmeric leaves (optional, if available)

2 lemongrass stalks (bruised)

2 Indonesian bay leaves (daun salam) or regular bay leaves

Salt and sugar to taste

Oil for sautéing

Spice Paste (ground until smooth):

10 shallots

6 cloves garlic

5–6 red chilies (adjust for spiciness)

5 candlenuts (or substitute with macadamia nuts)

3 cm fresh turmeric (or 1 tsp ground turmeric)

4 cm fresh ginger

5 cm galangal

🍳 Instructions

1. Make the spice paste

Blend shallots, garlic, chilies, candlenuts, turmeric, ginger, and galangal into a smooth paste (add a little oil or water if needed).

2. Sauté the spices

Heat some oil in a large wok or pot.

Fry the spice paste until fragrant and the oil begins to separate (5–7 minutes).

3. Add beef and herbs

Add the beef cubes, stir until coated with spices.

Add lemongrass, kaffir lime leaves, turmeric leaves, and bay leaves.

4. Pour in coconut milk

Add the coconut milk, stir gently, and bring to a boil.

Reduce heat to medium-low and let it simmer uncovered.

5. Slow cooking process

Stir occasionally to prevent burning.

Cook slowly for 2–4 hours until the liquid reduces, beef is tender, and the color turns dark brown.

6. Final stage

Taste and adjust seasoning with salt and sugar.

Continue cooking until the oil from coconut milk separates and coats the beef (that’s authentic rendang!).

🍽️ Serving

Serve with steamed rice, ketupat (rice cake), or lemang (sticky rice in bamboo).

Rendang tastes even better the next day after the flavors develop further.