Rendang is a spicy meat dish that originates from the Minangkabau region of Indonesia, and it is considered a specialty of the city of Padang. Here is a recipe for traditional Padang-style rendang:


  • 2 kg beef (such as chuck, round, or sirloin), cut into large chunks
  • 2 cups coconut milk
  • 1 cup water
  • 5 cm turmeric root, peeled and sliced (or 1 tsp turmeric powder)
  • 4 cm ginger, peeled and sliced
  • 4 cm galangal, peeled and sliced
  • 5 kaffir lime leaves
  • 3 lemongrass stalks, white part only, bruised
  • 5 shallots, finely chopped
  • 5 cloves garlic, finely chopped
  • 3 red chili peppers, seeded and finely chopped
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tsp black peppercorns
  • 2 tbsp vegetable oil
  • salt, to taste


  1. In a blender or food processor, grind the coriander seeds, cumin seeds, and black peppercorns into a fine powder.
  2. In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the shallots, garlic, and chili peppers, and sauté until fragrant, about 3-4 minutes.
  3. Add the ground spices and stir to combine. Cook for another minute or until fragrant.
  4. Add the beef to the pot and stir to coat with the spice mixture. Cook for 5-7 minutes, or until the beef is browned on all sides.
  5. Add the coconut milk, water, turmeric, ginger, galangal, kaffir lime leaves, lemongrass, and salt to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours, or until the beef is tender.
  6. Uncover the pot and continue to simmer until the liquid has reduced to a thick, gravy-like consistency, stirring occasionally. This can take another hour or more, depending on the size of the pot and the heat of the stove.
  7. Serve the rendang hot with steamed rice and other accompaniments, such as boiled eggs, cucumber slices, and sambal chili sauce. Enjoy!

Note: If you can’t find fresh turmeric, ginger, or galangal, you can substitute with dried or powdered versions. Just be sure to adjust the quantities accordingly, as dried spices are generally more potent than fresh.

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