August 3, 2024
Rendang is a rich and tender coconut beef stew which originates from West Sumatra, Indonesia. Known for its deep, aromatic flavor and spicy kick, it's traditionally slow-cooked until the meat is coated in a thick, caramelized spice paste. This version is simplified for home cooks seeking bold flavor without a big cost.
| Ingredient | Quantity | Price |
|---|---|---|
| Beef (stew meat or chuck) | 1.2 lbs (550g) | $5.00 |
| Coconut milk (canned) | 1 can (400 ml) | $1.50 |
| Onion | 1 large | $0.50 |
| Garlic | 4 cloves | $0.20 |
| Ginger | 1 inch piece | $0.20 |
| Lemongrass (optional) | 1 stalk | $0.50 |
| Chili flakes/powder | 1 tbsp (adjustable) | $0.10 |
| Ground coriander | 1 tsp | $0.05 |
| Ground turmeric | 1 tsp | $0.05 |
| Ground cumin | 1 tsp | $0.05 |
| Brown sugar (or palm sugar) | 1 tbsp | $0.10 |
| Salt | to taste | $0.05 |
| Oil (for sautéing) | 2 tbsp | $0.10 |
| Water | 1 cup | FREE |
Blend or finely chop onion, garlic, ginger, and lemongrass (if using).
Heat oil in a large pot over medium heat. Sauté the spice paste until fragrant (~5–7 mins).
Stir in chili flakes, turmeric, coriander, and cumin. Cook for another 1–2 minutes.
Add the beef pieces and cook until browned on all sides.
Pour in the coconut milk, water, and add brown sugar and salt. Bring to a boil, then reduce to low heat. Simmer uncovered for 2–3 hours, stirring occasionally. Cook until the liquid thickens and darkens, and the oil separates. The meat should be very tender and coated in thick sauce.
Serve with steamed rice. (Optional: garnish with fried shallots.)
📌 Final Notes:
