Rose's Beef Rendang

Beef Rendang holds a special place in the heart of Malay cuisine, embodying the essence of tradition and celebration. This slow-cooked delicacy, known for its rich, aromatic flavors, is a staple at traditional Malay weddings and a cherished dish prepared by families during Eid. Infused with the tangy essence of tamarind juice and the fragrant allure of turmeric leaves, Beef Rendang transforms into an exquisite feast for the senses. Each bite evokes a sense of nostalgia, reminding us of the warmth of family gatherings and the joy of shared meals. Paired with simple white rice, it becomes a heartfelt tribute to cultural heritage and culinary artistry, cherished across generations.


For Paste:

  • 7-8 shallots
  • 5 cloves of garlic
  • 3 inches of ginger
  • 2 inches of fresh turmeric
  • 2 inches of galangal
  • 3 stalks of lemongrass
  • 15-20 dried chillies, soaked
  • a bit of water

For Dry Roasting:

  • 1 tablespoon of coriander seeds
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of caraway seeds

Other ingredients:

  • 2 cups of cooking oil
  • 1 kilogram of beef
  • 2 cups of coconut milk
  • 1 bowl of thick coconut cream
  • 1 piece of tamarind slice (or a tablespoon of tamarind paste as an alternative)
  • 2-3 tablespoons of kerisik (toasted grated coconut, see below for preparation)
  • 1-2 turmeric leaves
  • 2-3 kaffir lime leaves
  • Palm sugar or molasses sugar to taste
  • Salt to taste


  1.  Prepare the kerisik by toasting grated coconut in a dry pan over medium heat, stirring continuously until golden brown. Let it cool, then grind it lightly to release its oils.
  2. Remove the central vein from the turmeric leaves,’roll them up, and thinly slice. Keep them in a covered container to prevent from drying out.
  3. Chop the shallots, garlic, ginger, fresh turmeric, galangal, and lemongrass.
  4. Blend these chopped ingredients with a bit of water and the soaked dried chillies until fine. Avoid over-blending to ensure some texture remains.
  5. Cut the beef across the grain into medium chunks, about 2 inches. This method helps to tenderize the meat, making it more succulent after cooking.
  6. Dry roast the coriander seeds, cumin seeds, and caraway seeds in a pan until fragrant. This enhances their flavour.
  7. Grind the roasted spices into a fine powder using a pestle and mortar.
  8. Heat the oil in a large pan, then fry the blended spice mixture until the oil separates.
  9. Add the beef and brown it lightly.
  10. Stir in the ground spices.
  11. Gradually pour in the coconut milk and simmer gently until the beef becomes tender.
  12. When the mixture reduces and thickens, add the coconut cream, tamarind slice (or paste), and the kerisik, stirring well.
  13. Add the sliced turmeric leaves, kaffir lime leaves, palm sugar, and salt to taste.
  14. Cook until the sauce thickens to your liking, adjusting the sweetness or saltiness as desired.

We hope these recipes bring as much joy to your table as they do to ours. Enjoy the cooking, the tasting, and the sharing with those near and dear. Your thoughts and experiences mean the world to us, so please take a moment to leave a review below.

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    Rose's Beef Rendang Recipe

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