🇮🇩 Indonesia
Beef Rendang, made with supermarket ingredients
The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).
120 min2 to wash
3 lazy steps
- 1
Blend garlic, shallots, ginger, chilies, and a splash of water into a smooth paste, then cut beef into 4 cm cubes.
- 2
Combine beef, aromatic paste, coconut milk, lemongrass, lime zest, and tamarind in a pot over medium heat and bring to a simmer.
- 3
Reduce heat to low and cook uncovered for 1.5 to 2 hours, stirring occasionally until the liquid evaporates and the beef turns deep brown.
🇮🇩 How it's eaten in Indonesia
In Indonesia, beef rendang is traditionally served alongside steamed jasmine rice and sambal.
Ingredients (serves 2)
- beef chuck, cubed450 g
- coconut milk250 ml
- lemongrass, bruised1 stalk
Swap: 1 tsp lemon zest（Easy store substitute）
- galangal, minced1 tbsp
Swap: 1 tbsp fresh ginger, minced（Matches pungent heat）
- tamarind paste1 tbsp
Swap: 1 tbsp lime juice + 1/2 tsp brown sugar（Replicates tanginess）
- makrut lime leaves3
Swap: 1/2 tsp lime zest（Captures citrus flavor）
- garlic3 cloves
- shallots, chopped2
- red chilies, chopped2
Authentic ingredients in Indonesia
- beef chuck450 g
- thick coconut milk350 ml
- lemongrass1 stalk
- tamarind paste1 tbsp
- cm fresh galangal2.5
- makrut lime leaves3
- shallots4
- garlic3 cloves
- red chilies3
- salt1/2 tsp
Optional authentic touch
Traditional rendang fries the meat in its own rendered coconut oil at the end for extra richness.
Wherever you live: Japan, Europe or anywhere else
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