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Beef Rendang Recipe

One of Malaysia's better-known dishes is beef rendang, a slow-cooked dry curry deeply spiced with ginger and tumeric, kaffir lime and chilis. (You'll find chicken, vegetable, and seafood rendang as well.) In Malaysian fashion, it fuses sweet, sour, and savory elements, the curry picking up a creamy richness from two forms of coconut and an elusive tang from asam keping , slices of a sour sun-dried fruit.

Note: Asam keping can be found in dried form at some Asian grocery stores. Can be omitted, but if not using, add lime juice to taste.

Recipe courtesy of Rohani Jelani, owner and instructor at cooking school Bayan Indah Culinary Retreat .

Recipe Details

Ingredients

Spice Paste:

3/4 cup grated coconut

15 dried chiles

10 shallots , sliced

4 cloves garlic , sliced

1 inch ginger ( 20 g ), sliced

1 inch galangal ( 20 g ), sliced

1 inch turmeric (10g), sliced

2 stalks lemongrass , sliced

4 to 6 bird chiles , optional

1 pound sirloin , sliced into half-inch chunks (any lean stewing beef can be substituted)

1 1/4 cups coconut milk

1 cup water

1 turmeric leaf , tied into knot (can be omitted)

2 makrut lime leaves , torn

1 1/2 teaspoons salt

1 teaspoon sugar

1 to 2 pieces asam keping (see note)

Place coconut in wok over medium heat and dry-fry until golden brown. Cool slightly before grinding finely in mortar and pestle, or in food processor.

Snip chiles into 1-inch lengths. Soak in hot water until softened. Discard half the seeds and place the chiles in electric blender jug with shallots, garlic, ginger, galangal, turmeric and lemongrass. If you want a hotter rendang, add bird chiles. Add 1/2 cup water and grind to a paste- but not too finely.

Place spice paste, beef, coconut milk, and water in a roomy wok. Bring to a boil and simmer on medium heat, stirring now and then until mixture is well reduced and thick and oil surfaces—at least 45 minutes.

Add ground toasted coconut, turmeric leaf (if using), makrut lime leaf, salt, sugar, and asam keping (if using). Cook another 5-10 minutes, taste, and adjust seasonings if necessary. Take pan off heat. Serve with rice.

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Beef rendang.

The KING OF ALL CURRIES is here!!! Beef Rendang has incredible depth of flavour, with complexity and many layers of spices. It’s straight forward to make, though it does take time and perhaps a trip to the Asian grocery store (though Sydney-siders will find everything at Woolies). Watch the video and drool!

This Beef Rendang recipe is from a payroll lady at a company I used to work for. It’s her Malaysian mother’s recipe. I still remember, so many years later, how we used to bond over food at the water cooler!

I actually first published this recipe a couple of years ago but I’ve made some minor improvements that will make your life easier without changing the flavour at all. Plus I made a recipe video!

Beef Rendang is the king of all curries!

What is Beef Rendang?

Beef Rendang is a Malaysian curry and is considered by many to be the king of all curries! To say it’s extravagantly delicious is an understatement. There are very few curries in this world with such amazingly complex flavours.

Originally from Indonesia though now more well known as a Malaysia curry, the sauce is made with aromatic spices like cinnamon, cardamom and star anise as well as fresh aromatics including lemongrass, garlic, ginger and galangal.

Unlike many curries, Beef Rendang is a dry curry which means there is not loads of sauce. However, the meat is so ridiculously tender and has a thick coating of sauce on each piece, so when the meat literally falls apart at a touch, it mixes through rice, flavouring it like saucy curries.

If you love South East Asian curries, Beef Rendang is without a doubt one of the best!

Here in Sydney , you can get all the ingredients for Beef Rendang at Woolworths and Coles. Seriously!

How to make Beef Rendang

Though there’s a fair few ingredients in this, some of which may not be familiar to you and are certainly not everyday ingredients even in my world, it’s actually quite a straightforward recipe:

Blitz curry paste ingredient in food processor;

Brown the beef;

Cook off the curry paste – releases amazing flavour!

Add everything else in and  slow cook until the beef is ultra tender.

An interesting cooking method with Beef Rendang is the way it gets the deep brown colour. All throughout the video, right up until the very end, you will notice that the sauce is a pale brown colour. It’s not until the very end when the sauce reduces right down and the oil separates that it turns brown, essentially the browning of the beef in the oil of the sauce.

This Beef Rendang can be made in a slow cooker, but I find it easiest to make it all on the stove. Especially given it starts on the stove with the browning of the beef and spice paste, then finishes on the stove with the reducing of the sauce and browning of the beef (this part cannot be done in a slow cooker).

This is one of those recipes that just gets better with time. So whenever possible, I try to make this a day or two in advance. It also freezes extremely well.

I serve this with my Restaurant Style Coconut Rice because it’s my copycat of the coconut rice you get at the posh modern Asian restaurants!  – Nagi xx

PS You see those bits stuck on the  beef that could be shredded coconut?? It’s not. It’s bits of shredded BEEF. Because it’s so tender by the end, when you’re stirring it, some bits do flake off. YUM!

MORE GREAT CURRIES OF THE WORLD!

Biryani (it’s amazing!)

Chicken Tikka Masala

Dal (Indian lentil curry)

Thai Red Curry

Massaman Curry

Browse the Curry Collection

WATCH HOW TO MAKE IT

Beef Rendang recipe video!

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Ingredients

Spice paste.

• ▢ 12 dried chilies, rehydrated in boiling water, or 12 large fresh (Note 1a)
• ▢ 1 small onion, finely chopped (Note 1b)
• ▢ 5 cloves garlic, minced
• ▢ 3 lemongrass stalks, white part only, sliced (Note 2)
• ▢ 1 1/2 tbsp fresh galangal, finely chopped (Note 3)
• ▢ 1 1/2 tbsp fresh ginger, minced
• ▢ 2 tbsp oil (vegetable, canola or peanut oil)
• ▢ 2 lb/ 1 kg chuck steak, or other slow cooking beef, cut into 4cm / 1.6" cubes (Note 4)
• ▢ 1 tbsp oil (vegetable, peanut, canola)
• ▢ 1 cinnamon stick
• ▢ 1/4 tsp clove powder
• ▢ 3 star anise
• ▢ 1/2 tsp cardamon powder
• ▢ 1 lemongrass stick, bottom half of the stick only and smashed (Note 5)
• ▢ 400ml / 14 oz coconut milk (1 standard can)
• ▢ 2 tsp tamarind puree / paste, or tamarind pulp soaked in 1 tbsp of hot water, seeds removed (Note 6)
• ▢ 4 large kaffir lime leaves (or 6 small) , very finely sliced (Note 7)
• ▢ 1/3 cup desiccated coconut (finely shredded coconut)
• ▢ 1 tbsp brown sugar or grated palm sugar
• ▢ 1 1/2 tsp salt

Instructions

• Place Spice Paste ingredients in a small food processor and whizz until fine. NOTE: If using dried chilli and you know your food processor is not that powerful, chop the chilli first.
• Heat 1 tbsp oil in a large heavy based pot over high heat. Add half the beef and brown, then remove onto plate. Repeat with remaining beef.
• Lower heat to medium low. Add Spice Paste and cook for 2 - 3 minutes until the wetness has reduced and the spice paste darkens (don't breathe in too much, the chilli will make you cough!).
• Add remaining Curry ingredients and beef. Stir to combine.
• Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently.
• Put the lid on the pot and leave it to simmer for 1 hr 15 minutes.
• Remove lid and check the beef to see how tender it is. You don't want it to be "fall apart at a touch" at this stage, but it should be quite tender. If it is fall apart already, remove the beef from the pot before proceeding.
• Turn up heat to medium and reduce sauce for 30 - 40 minutes, stirring every now and then at first, then frequently towards the end until the beef browns and the sauce reduces to a paste that coats the beef. (Note 9) 
• The beef should now be very tender, fall apart at a touch. If not, add a splash of water and keep cooking. Remove from heat and serve with plain or  Restaurant Style Coconut Rice.

Recipe Notes:

Nutrition information:, life of dozer.

Dozer’s got a boo boo. i.e. Shredded his paw by tearing manically across a bed of oyster shells in pursuit of a pelican.

Let’s not feel too sorry for him though. He’s been pretty pampered.

Hi, I'm Nagi !

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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558 Comments

May 24, 2024 at 2:12 am

March 12, 2024 at 3:54 am

Beef Rendang is a Malaysian curry… Originally from INDONESIA though now more well known as a Malaysia curry??? WTF🤣🤣🤣

February 26, 2024 at 12:18 pm

February 3, 2024 at 11:00 am

January 18, 2024 at 11:43 pm

January 14, 2024 at 10:26 am

I can’t really handle spice and we used birds eye chilli so ours was blow your head off spicy but even though my lips and numb I can’t help having more.

Thank you so much

November 20, 2023 at 6:08 pm

November 13, 2023 at 7:46 pm

October 9, 2023 at 6:58 pm

August 27, 2023 at 11:16 pm

Can you use beef brisket for this recipe instead of the chuck steak?

August 16, 2023 at 11:01 am

August 8, 2023 at 5:52 am

Loved the recipes

August 7, 2023 at 3:34 pm

Hi Nagi, thank you so much! I have cooked the Rendang exactly to your recipe.

It is for tomorrow night, but just licking the spoon once I’d finished was a glorious experience.

The kitchen smells heavenly just now!

August 6, 2023 at 8:41 am

July 31, 2023 at 3:25 pm

First and foremost, rendang IS from Indonesia and Indonesia will and shall always be highly regarded for its rendang. It is a national treasure. Not the NYT Cooking, Unesco, chef Gordon Ramsay, nor a simple Google search say otherwise; not sure how you can make such bold statement as “Beef rendang is a Malaysian curry” and “now more well known as Malaysian curry”. Seems like this is a Malaysian version recipe of rendang, which is totally fine, if you like that better than the Indonesian version. But the rendang debate has been a very sensitive subject between both countries. Please dont make such bold statements without being fully informed.

November 10, 2023 at 6:20 am

What would you do differently for an authentic Indonesian rendang? Also, would you ever use the paste for a vegetarian version, and if so, which veg would you use (I don’t eat meat)?

October 11, 2023 at 7:50 pm

Well! I’m glad you got that off your chest!

January 8, 2024 at 4:30 am

Seriously right!! 🙄 Agreed!

July 10, 2023 at 7:46 pm

June 28, 2023 at 8:56 pm

June 15, 2023 at 7:25 am

April 28, 2023 at 5:54 pm

April 27, 2023 at 7:14 pm

Rendang Daging (Beef Rendang)

Recipe from lara lee, adapted by kayla stewart.

Rendang is one of the national dishes of Indonesia, and its tender, caramelized meat is usually reserved for special events, such as weddings, dinners with important guests, and Lebaran, the Indonesian name for Eid al-Fitr, which marks the end of Ramadan. Bathed in coconut milk and aromatics like galangal and lemongrass then reduced until almost all moisture is evaporated, rendang can be served with turmeric rice. Rendang, a dish designed to keep for hours on a journey, has traditionally fed young Indonesians leaving home for the first time on merantau, a right of passage that teaches them about the bitterness and sweetness of life. Created by the Minangkabau, an ethnic group native to West Sumatra, this version from Lara Lee’s cookbook, “Coconut & Sambal,” is a nod to the multiple iterations of rendang across the nation, culminating in a rich and hearty slow-cooked meal. Rendang keeps in the fridge for several day or frozen for up to three months; to reheat, cover the beef with foil and heat in the oven at 300 degrees for about 25 minutes, or until piping hot, or microwave uncovered for three minutes stirring halfway through. —Kayla Stewart

Featured in: Capturing the Heat and Crunch of Indonesian Cooking

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Ingredients

For the spice paste.

• 7 long red chiles (about 4 ounces), such as cayenne, trimmed, sliced and deseeded if you prefer less heat
• 6 shallots, preferably Thai, or 3 small banana shallots, peeled and sliced
• 5 garlic cloves, peeled and sliced
• 1 (3-inch) piece fresh ginger, peeled and sliced
• 1 (3-inch) piece fresh galangal (optional), woody stem removed then thinly sliced
• 1 (1-inch) piece fresh turmeric, peeled and sliced, or 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin

For the Beef

• 2¼ pounds braising beef, such as shin or brisket
• 3⅓ cups full-fat coconut milk
• 2 fresh lemongrass stalks, bruised and tied in a knot
• 5 fresh makrut lime leaves (optional)
• 3 fresh or dried bay leaves
• 1 teaspoon sea salt

Nutritional analysis per serving (4 servings)

1177 calories; 98 grams fat; 59 grams saturated fat; 26 grams monounsaturated fat; 3 grams polyunsaturated fat; 29 grams carbohydrates; 4 grams dietary fiber; 8 grams sugars; 53 grams protein; 659 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Preparation

Prepare the spice paste: In a small food processor, combine the spice paste ingredients and blend until they form a smooth paste. If the texture is too coarse, you can add a splash of the measured coconut milk and blend again. Set aside.

Prepare the beef: Trim the meat of any excess fat, then cut the meat into 1½-inch chunks, discarding any additional excess fat, and transfer the cubed meat to a deep, heavy Dutch oven or pot.

Stir in the prepared spice paste along with the coconut milk, lemongrass, makrut lime leaves (if using), bay leaves and salt. Bring the mixture to a boil over high, then reduce to a gentle simmer and continue to cook for 2 to 2½ hours until the meat is tender, stirring every 20 minutes or so to ensure the rendang doesn’t stick to the bottom of the pot.

After 2 to 2½ hours, the oil from the coconut milk will split and rise to the surface, appearing as a reddish-orange oil; Indonesians call this stage “kalio.” (Depending on the oil content of your coconut milk, this may be a subtle film of oil or there can be a pool of it.) Discard the lemongrass stalks. (If they cook any further, they may disintegrate and be impossible to remove.)

Turn the heat up to medium-high to reduce the sauce. Stir the rendang continuously until the sauce has thickened and turned a deep brown, about 15 minutes. As more oil separates, you are nearly there. Continue stirring the beef so it absorbs the sauce and caramelizes on the outside. Taste and adjust the seasoning if needed before serving.

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Private Notes

Cooking notes.

Simmer uncovered so the liquid evaporates. Hope you enjoy it!

The galangal should not be considered optional....

Yes this recipe works for chicken too albeit a shorter time. Rendang making seems to be split to 2 schools - rendangs with coconut milk or rendangs without coconut milk. I personally prefer the latter - w/o coconut milk as it renders a cleaner taste after hours of cooking down the dish.

This was really flavorful. I did find it took 3 hours before it was time to turn up heat and reduce. Also added 1T brown sugar before reducing to balance some bitterness from the chilies. Finally, finished it by stirring in a T of lime juice at very end. Serve with brown rice and fresh diced cucumbers.

Works spectacularly with lamb shoulder as well. I add some chicken stock as it makes the reduced coconut milk less cloying, more balanced in the end. Half a cinnamon stick and one star anise adds a nice, complex warming spice note. Some fish sauce and palm sugar (or brown sugar) balances out the dish nicely too.

No you don't remove the oil.

this takes much longer than 2- 2 1/2 hours, plan for at least 3 to really reduce the sauce. Otherwise, absolutely delicious and well worth the effort to make the spice paste. Used a mortar and pestle, worked fine.

Very excellent recipe! Few thoughts. 1.) I think there should be two pounds of beef after the fat cap is removed. 2.) We eat things very spicy, but I would recommend deseeding chilies. We made this dish on one day, then heated it up and served it the day after. Giving time for the flavors to marry worked really well.

This is extremely under-spiced. You need to double most of the spice paste ingredients.

I've made my own version of this for yonks, and this recipe is quite similar. Two additional suggestions: chunk-cut mushrooms are an amazing if untraditional addition, reducing the amount of meat you eat; and adding toasted, dessicated coconut (about a cup to cup-and-a-half) towards the end is a good way to get to the 'dry stage' more quickly.

I switched out the beef for jackfruit and it worked really well. The texture is so meaty, it’s a really effective swap. Great idea if you (or your guest) is either vegetarian or vegan!

Thai curry paste would not make Rendang. I was fortunate to enjoy it many years ago in Sumatra and have never forgotten how amazing it was. Thai curry is wonderful and I use some of the pastes available but they are very different from Rendang. You can find Rendang paste these days. The one I tried wasn't very good. I will try this recipe.

I’ve made rendang before and always fallen short. Followed this to the letter and it was outstanding. The final step is pretty intense but it brings the curry together beautifully.

We made this tonight and it was superb! I used beef shin, which was perfect for this, and I followed the instructions to a T except that I added some dried coconut to the paste. It gave the final product a nice texture. We served it with turmeric rice and a pomelo salad (yam som-o). I couldn't be happier with how this turned out!

Taste was excellent but I would anticipate a longer cooking time for the initial reduction. I did about 2 hours, 3 to 4 would have been better…my meat was tender the first night but subsequent reheatings left it quite tough. If you plan to have it over a few nights, I would suggest leaving it a bit ‘wetter’ so there is enough liquid to reheat without as much drying risk.

I personally recommend one can of coconut milk and one can of water. It evaporates easier.

I added star anise and cinnamon stick, as suggested in another recipe. Was a big hit!

I followed this recipe exactly except without chilli. But the beef is tough and awful. Anyone know why this happened? I cooked it low and slow. The beef was brisket. Any ideas if it can be salvaged by adding liquid?

Mostly simmered in oven to reduce need to stir. Took about five hours in the oven until the beef started to look tender, then another hour stovetop to finish. Loved this dish!

This is absolutely heavenly! I made it as-written but without galangal (couldn’t find it near me). I will eat this all up so fast, and will not wait another year to make it again.

Could be doubled for a larger volume of leftovers!

While I love spice my kids do not. Do we think I can make this without chili? Any ideas for substitutions?

This is a great recipe, but it’s missing one vital ingredient: kerisik. Kerisik is essentially toasted coconut butter and can be made by toasting 1 cup of shredded dried (unsweetened) coconut in a dry pan over medium low heat until deep brown. Then pulverize in a mortar and pestle or blender until a paste. Add this to the rendang after coconut-milk fat has separated. Another tip: use coconut cream (unsweetened) if you can find it. Dilute it 1:1 with water and use instead of coconut milk.

Galangal is not optional (if you can find it) and surely this recipe is missing a key ingredient - star anise! First had this in Bukitinggi, in the Minang Highlands: addicted.

This was good, but not worth the time and effort.

Total buzzkill on the spice level. If you like it spicy, crank up the chilis

It seemed strange not to give the meat (I used lamb) a bit of seasoning and a good sear prior to adding the rest of the ingredients, so I did that--anyone else do the same? Waiting on the results now!

Is it ok to cook this in a slow cooker?

Adapted from “Coconut & Sambal” by Lara Lee (Bloomsbury, 2020)

Recipe Tags

• Soups And Stews
• Coconut Milk
• Lime Leaves
• Main Course
• Eid Al Fitr

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Rendang Sapi Padang (How To Make Real Deal Indonesian Beef Rendang)

Learn how to make the real deal Indonesian beef rendang Padang from scratch. All the tips you need to replicate this on the stove or with a pressure cooker.

AUTHENTIC INDONESIAN RENDANG PADANG MINANG

You don’t know delicious until you taste authentic rendang Padang. I’m not even kidding! Rendang is one of my most favorite Indonesian dishes. It is one of Indonesia’s National Dishes. I remember eating rendang Padang with sweat streaming down my face but yet I couldn’t stop because it’s so addicting. The rendang sauce with the rice is so freaking good!

THE ORIGIN OF RENDANG

Rendang is originated from the Minangkabau ethnic group in the city of Padang in West Sumatra, Indonesia. It is sometimes known as Randang in Minang dialect. Padang food is known to be one of the most popular in Indonesia, known for its rich taste and incredible flavor. Rendang Padang is one of the super popular ones across Indonesia or even in Southeast Asia or worldwide these days.

WHAT MAKES RENDANG PADANG TASTE SO INCREDIBLE

Just scroll down and take a look at the list of the spices, herbs, and other ingredients and you will understand why it tastes so damn good! The coconut cream is also what makes rendang Padang tasted incredible. It is such a complex flavor that it’s hard to describe. It’s a loongggg list of ingredients, but I can assure you, it’s worth it!!

HOW TRADITIONAL BEEF RENDANG PADANG IS MADE

Traditional beef rendang is also known as the dry rendang. Back in the old days before refrigerator is common, the method of cooking rendang calls “merendang” (slow cooking) is actually to preserve the meat longer. Rendang is cooked in lots of spices, herbs, and coconut cream. As the beef is slowly cooked until tender, it will ooze out the liquid, this liquid is continuously cooked until it evaporates and the oil from the coconut cream separates. The oil will then gently fry the meat. No more liquid in the dish means it can last longer without spoiling and the oil that separates will help to preserve the meat longer too.

WHAT MAKES REAL-DEAL RENDANG PADANG

1. The color Traditional rendang Padang is dark in color. The spices, the coconut cream and everything else in there will gradually change color as you cook the rendang. 2. The oil separation Yes, that’s one of the key signatures of rendang. The oil that separates from the coconut cream helps to preserve rendang and also adds an incredible flavor to the dish.

WHY YOU’LL LIKE THIS RENDANG SAPI RECIPE

1. TASTE AUTHENTIC It tastes as good as I can remember it when I had it as a kid. 2. SIMPLIFIED WITHOUT COMPROMISING TASTE I simplify the recipe by using some ground spices, which are widely available these days, but I can assure you that the end result still tastes amazing. 3. THE BEEF IS PRESSURE COOKED Traditionally the beef is boiled for hours until tender. I only need 30 minutes to pressure cook the beef until it’s tender. I love pressured cooked meat because it’s tender in less amount of time.

THE BEEF IS PRESSURED COOKED IN INSTANT POT AND THEN RENDANG IS REDUCED ON STOVE-TOP

Why in the world do I want to do that you would ask! Wouldn’t it be more convenient to reduce the sauce right there in the Instant Pot. I tried! While it’s possible to do this, it really creates a mess. I can’t control the level of heat on the saute mode in Instant pot, which means, the rendang is continuously boiling at possibly high heat and the sauce keep splattering all over. I finally decided to transfer the rendang to a regular pot and reduce it over low to medium heat. It works great! Beef is tender in half the time and less mess.

USEFUL TIPS YOU NEED TO KNOW TO MAKE THE BEST BEEF RENDANG PADANG

2. CUT OF BEEF TO USE IN RENDANG PADANG My favorite is with the combination of chuck and shank. Traditionally the rendang Padang doesn’t usually include shank. But the shank is so good after it is pressure cooked to tender. You can also make it with just chuck. Chuck is perfect for long cooking. It’s a personal preference, but I don’t like rendang made with sirloin, but that’s just me. 3. SIZE OF THE BEEF You definitely don’t want to cut the beef too small or too large. Try to cut into equal size as much as possible. Cut into about 1 inch (2.5 cm) pieces 4. TOASTED UNSWEETENED GRATED COCONUT The toasted unsweetened grated coconut adds another layer of flavor to the rendang Padang. You might think this rendang Padang might end up tasting like a bit pot of coconut, but let me tell you it’s not. Everything used in to make the rendang just comes together beautifully to give you such a complex rich flavor and taste. 5. SAUTE THE GROUND SPICES FIRST This is important in most Indonesian cooking. Most ground spices and herbs are usually sauteed until really fragrant and darken in color. This step will amplify the flavor of the dish.

HOW TO MAKE REAL DEAL INDONESIAN BEEF RENDANG PADANG IN A NUTSHELL

I transfer the rest of the rendang to a pot to continue reducing the rendang

This is how it looks like after almost all liquid has evaporated

*Recipe is written for 6-quart Instant Pot. Cooking time should remain the same for 8-quart size but will take longer to pressurize. For mini duo (3-quart), I recommend to half the recipe and use the same amount of time to cook*

Ingredients    0.5x 1x 2x

• ▢ 3 lbs beef shank/chuck/rump see notes - cut into large chunks
• ▢ 150 gr unsweetened grated coconut
• ▢ 3 Tbsp coconut oil or regular cooking oil
• ▢ 500 ml coconut cream
• ▢ 1 Tbsp Tamarind paste mix with 2 Tbsp of water
• ▢ 2 large potatoes peeled and quartered

Ingredients to grind into paste:

• ▢ 5 cloves garlic peeled
• ▢ 5 shallots peeled
• ▢ 200 gr fresh cayenne peppers more or less to your preference
• ▢ 25 gr ginger root peeled
• ▢ 10 gr turmeric root peeled, or about 3 tsp ground turmeric powder
• ▢ 25 gr galangal root peeled, or 4 tsp of galangal powder
• ▢ 1 stalk fresh lemon grass bruised to release flavor

Other herbs and spices:

• ▢ 2 star anise
• ▢ ¼ tsp ground cardamom
• ▢ ¼ tsp ground cloves
• ▢ 1 tsp nutmeg powder
• ▢ 6 fresh kaffir lime leaves tear each leaf a bit to release flavor
• ▢ 4 fresh bay leaves

Seasonings:

• ▢ 1 tsp Salt or more to your taste
• ▢ 1 Tbsp coconut sugar of use brown sugar

Instructions  

Things you can prepare ahead:, roast the grated unsweetened coconut:.

• Toast the unsweetened grated coconut on a dry pan until it is golden brown and aromatic. Remove from the heat

Grind the ingredients:

• Use the "fat" part of the lemongrass and slice into rings before putting them in the food processor. Discard the skinny woody part of the lemongrass. Place the rest of the ingredients to grind in a food processor and ground into a coarse paste

Cook the potatoes (if you choose to include potatoes):

• Peel and cut the potato into quarters. You can deep fry the potato or like what I did, I pat the potatoes dry and then toss with a bit of oil and cook in the air fryer at 350F for 15-20 minutes until golden brown and cooked through

Pressure cook the beef first:

• Press saute on instant pot. When it's hot, add coconut oil/cooking oil. Add the ground spices and stir fry until really fragrant, about 5 minutes. Add the rest of the herbs and spices. Use a wooden spatula to scrape the bottom of the pot if necessary. 
• Turn off the saute mode. Make sure nothing gets stuck at the bottom of the pot and you scrape with a wooden spatula if necessary. Add the meat, tamarind paste, seasonings and coconut cream (make sure it's coconut cream and not coconut milk). Give it a stir. Cover the lid. Turn the steam release handle to SEAL. Press pressure cooker and high pressure. Set the timer for 30 minutes
• Once the timer is up, do a quick release by turning the steam release handle to venting. I usually loosely cover a cloth on top of the pressure valve so when the steam shoots out, it won't be as "forceful". Once the valve collapses all the way down, open the lid and remove the beef pieces onto a serving platter. Turn the saute mode on and stir in the grated coconut and continue to cook until the sauce reduces and thickened. Pour this on top of the beef pieces

Transfer to a large pot:

• Transfer the rest to a large pot and bring to a boil on the stove and then lower the heat to let it gently simmer until all liquid evaporated and you can see the oil separates from the coconut milk. It may take roughly about 1 hour or longer depending how much liquid is in the rendang. Be sure to scrape the bottom of the pot every now and then to prevent anything get burn during this process
• Add the fried potatoes in and stir to make sure the sauce is coating the potatoes too. Turn off the heat. The rendang tastes even better the day after.

If you make rendang on stove-top without pressure cooking the beef first:

• Use a large pot that has a lid. Preheat your large pot. When it's hot, add coconut oil/cooking oil. Add the ground spices and stir fry until really fragrant, about 5 minutes. Add the rest of the herbs and spices. Use a wooden spatula to scrape the bottom of the pot if necessary
• Add the meat, tamarind paste, seasonings, roasted grated coconut and coconut cream (make sure it's coconut cream and not coconut milk). Give it a stir and bring to a boil then lower the heat to let it simmer. Cover with the lid and let the beef cook until they are soft and everything started to turn brownish. This may take about 1.5 to 2 hours
• You will start seeing oil separates from the coconut too. If the beef is tender, increase the heat to medium and let the rendang continue cooking until all the liquid evaporates leaving you with thick and dark brown rendang. This process may take another one hour, depending on how much liquid in your rendang
• Add the fried potatoes in there and stir to mix everything. You are done!

Marv's Recipe Notes

Mini rosewater blueberry pavlova, pot-sticker carrots with bay leaves, 42 comments.

It would really really really help if there’s a video

Hi, in your recipe you say use the “fat” part of the lemongrass. Does this mean that we do not grind 1 whole stalk of lemongrass but only around 1/2? Am confused since under “ingredients to grind” it states 1 stalk

Hello, sorry for the confusion. I should have written it like this “Use the “fat” part of the lemongrass and slice into rings before putting them in the food processor. Discard the skinny woody part of the lemongrass. Place the rest of the ingredients to grind in a food processor and ground into a coarse paste”. So you still need one stalk lemongrass, but you won’t use the top part that usually kinda dry and woody if that’s making any sense.

Hi Marvellina,

Thanks so much for your prompt and helpful reply. I’ve been in the UK for years now (not gone home to Singapore because of the pandemic) and so miss the dish. As you probably know, versions of rendang are common in both Malaysia and Singapore. I’ve got to the point where the craving is pretty bad, so I’m intending to make this myself some time in the next few weekends as a treat!

Hi Lorraine, I hope this perhaps can help to “tame” that craving somehow 🙂 Let me know how it turns out if you have a chance to give it a try 🙂

thanks! By the way, may I ask if this dish gets better when you leave it to stand overnight in the fridge, like kari ayam (I tried your recipe and it was awesome!)?

oh definitely! It tastes even better the next day onwards 🙂

Hi Marvellina, I just made this over the weekend! One of the best renditions of the dish yet <3 I did miscalculate and dump in a fair bit more coconut cream than specified, but it still turned out great. Partner says it's by far hands down the best curry he's ever eaten

Hi Lorraine, so glad you guys enjoyed it 🙂

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How to make beef rendang

In essence, rendang is nothing more than a stew, but if you’ve ever eaten a real rendang, then you’ll know it’s a dish fit for a king – and it has a fascinating story.

It’s linked to an ethnic group known as the Minangkabau or Minang people from West Sumatra, Indonesia; their provincial capital is Padang. The Minangkabau are best known for three cultural traditions: their society is matrilineal; they practise a form of migration called merantau, whereby men are encouraged to move away to earn their fortune; and they are well known throughout Indonesia for their cooking. Their cooking style, which is often referred to as Padang cuisine, makes extensive use of coconut milk, fiery chillies and aromatic plants.

Rendang came to Malaysia when the Minang migrated in the 15th century to settle in Negeri Sembilan state. From here, rendang spread to other states, gradually becoming the most popular beef dish among Malays not only in Malaysia but also in Singapore – and beyond. In fact, when CNN Travel polled its readers in 2011 to come up with a list of the world’s 50 most popular dishes, beef rendang came in at number one, ahead of Peking duck, lasagne, sushi and pad Thai.

What is rendang? It’s a dish traditionally cooked with beef, although chicken, goat, lamb, buffalo and even offal and young jackfruit are also used. Its defining flavours start with rhizomes such as turmeric , galangal and ginger , along with lemongrass and a fair quantity of chilli – though you may of course reduce the heat to suit your palate. The dish also uses a lot of coconut milk.

Rendang is usually served with steamed rice, though I have had it served with nasi minyak, rice cooked with ghee, and nasi lemak, rice cooked in coconut milk. I’ve also eaten rendang with lemang, a delicious sticky rice cooked in bamboo tubes leaning against an open flame.

In Malaysia, Singapore and Indonesia, rendang is traditionally served on festive occasions such as Hari Raya (Eid al-Fitr, the end of Ramadan), weddings and at circumcision ceremonies, but it is now also enjoyed as an everyday dish in restaurants and in the home. Finding a perfectly cooked version, however, is like finding a pot of gold.

Since rendang was first introduced to Malaysia about 400 years ago, several variations of the dish unique to different parts of the country have developed. Some versions use makrut lime leaves; others include turmeric leaves, pieces of dried asam gelugor (the fruit of a rainforest tree, Garcinia atroviridis), or cumin, coriander or fennel seeds, or a combination. Two of the most famous versions are the spice-rich rendang tok, said to have originated in the royal kitchens of the state of Perak, and rendang Rembau, a super-hot version named after a small town in Negeri Sembilan.

I don’t remember where my recipe comes from – probably a Nonya neighbour, or it might have been adapted from one by Sri Owen, the authority on Indonesian food.

Properly made, rendang is said to last for days, even at room temperature, thanks to the antimicrobial properties of turmeric. My advice, however, is to serve it as soon as it’s done because it’s so extravagantly delicious.

Tip 1: Don’t rush your rendang

Making a great rendang requires time and patience; it can’t be rushed. To yield a dish of intense complexity, it’s necessary to reduce the sauce until it turns to oil and the spices cling to the meat. Rendang that’s cooked for a shorter time, in which a lot of sauce remains, is not rendang at all; it’s really a variant dish called kalio. Cooking a real rendang, then, means ample opportunity to enjoy the heavenly aromas wafting through the kitchen.

Tip 1: Don’t rush your rendang.

Tip 2: Use coconut that’s been ground and toasted

One of the secrets of a great rendang is ground toasted coconut, “kerisik” in Malay. Grated fresh coconut is slowly toasted until it’s golden, then pounded to a fine paste and added to rendang to help create its rich complexity. It’s fine to use desiccated coconut, as we have here, since fresh can be hard to find in Australia. It lacks some of the sweetness and moisture, however, so if you can find fresh coconut, it’s worth the effort.

Tip 3: Use cuts of beef that are good for slow-cooking

Choose beef cuts with plenty of connective tissue, such as chuck, oyster blade, gravy beef and shin meat. These are perfect because they absorb the spices beautifully and break down to tender chunks of meaty goodness in the long cooking process – just like the water buffalo and working cattle that are often used traditionally. What’s more, these cuts are also inexpensive.

Ingredients

Note By all means increase the number of chillies to suit your taste. And for extra flavour, you can tie the stalk of the lemongrass into a knot and add it at step 6. Notes

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Beef Rendang Recipe (How to make authentic Indonesian Rendang)

Posted on Last updated: October 18, 2023

Categories Indonesian , Main , Main Course

Do you know what the world’s best foods are? Sushi, beef rendang, or lasagne? You probably thought you knew, but most likely you don’t.

If you chose rendang, congratulations!  Based on 35,000 votes, the world’s most delicious food is rendang from West Sumatra, Indonesia.

CNN  scoured the planet to create the list of 50 most delicious foods in 2011, and rendang took the top position on the list.

Note: This post may contain affiliate links. Please read my privacy policy for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.

Introducing the best rendang- rendang minang from Sumatra

Beef rendang is one of the original cuisines of Minangkabau descent and Sumatra’s culture. It is served on special occasions to honor guests and during festive seasons. It is a delicious Indonesian dish prepared with many herbs and spices. Slow cooking for a few hours until all the liquids have been completely absorbed by the meat. Beef rendang is best eaten with steamed rice and condiments such as fried onions and chili.

Here is the good news.  You do not need to travel to Sumatra, Indonesia. Following this beef rendang recipe, you can recreate the world’s best food at home.

This recipe is the authentic beef rendang recipe from the native land of Rendang in Minangkabau, tested in my kitchen based on several original recipes written in Bahasa Indonesia (the Indonesian language). It has also become a common Malaysian dish and is popular during major festivals such as Eid al-Fitr.

Making beef rendang (Update 2023)

After publishing this recipe in early 2017, I received many comments and inquiries. There are two problems readers encountered which I would like to provide further explanation.

Use the right type of chili.

We use the  red chili,  as shown in the image. There was an incident where a reader mentioned that the amount of chili was way too much. I guess he might have used other types of chili, such as bird’s eye chili!

If you use the red chili as shown, which is the local  Serrano chili , the amount should be OK (300g for 1kg of beef). I prefer removing the seed and pith to reduce the hotness and retain the flavor. If you prefer to be less spicy, reduce the amount to 200g.

Cut the galangal into small pieces.

Why is it necessary to do this since we will blend the galangal with the food processor anyway? That is where the problem arises. Before sauteing, you must blend the galangal, garlic, onions, and chili. You want these aromatics and other spices to cook down to become a paste that will stick to the beef.

All these ingredients can cook down easily, but NOT galangal! The larger pieces of galangal will not disintegrate even after a slow cook for four hours. The result will be a mouthful of unpalatable chunks of galangal, which you want to spit out, which is quite disturbing!

Besides that, this delightful Indonesian dish has won the hearts of so many gastronomes. Try it out at home; I don’t think anyone will regret it.

Step-by-step instructions (with photos)

Step 1: Cut the beef. Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.

Step 2: Blend the spice. Blend all the ingredients B in the recipe, and set the blend aside. You can get most of these spices at Asian markets. You can use ground spices if whole spices are unavailable. Please check the expiry date to get the freshest possible ground spices to make rendang.

Step 3: Bash the lemongrass. Remove the green section and the outer sheath of the lemongrass. Use only the white part. Bash them so that the lemongrass to ensure the release of the flavor.

Step 4: Saute the spice. Heat the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.

Step 5: Add coconut milk. Add the coconut milk and lemongrass to curry paste in the wok.

Step 6: Add the beef. Add the beef and cook over medium heat. Bring the coconut milk to a boil.

Step 7: Simmer the beef. Once it is boiled, continue to simmer over low heat. Add water from time to time when the stew is about to dry.

Step 8: Cook until tender and turns into dark brown. Cook until the beef absorbs the flavor of the spices thoroughly and the color turns dark brown. It will take about three hours. You can use an Instant Pot or any other brand of multicooker to shorten the cooking time. Most of the modern multicooker has programmed mode indicated for cooking beef. Please remember using less water if you pressure cook the beef.

Beef Rendang Minang recipe

Beef Rendang Recipe

Authentic Indonesian dry rendang.

Ingredients

Ingredients (a).

• 600 ml coconut cream
• 100 ml vegetable oil

Ingredients (B)- to blend

• 4 candlenuts
• 12 cloves chopped garlic
• 300 g red chili, , (Serrano chili/pepper)
• 250 g onions
• 50 g ginger
• 50 g galangal
• 25 g ground turmeric, or 50g of fresh turmeric
• 1½ tsp ground coriander
• 1 tbsp salt
• 1 tsp sugar
• 4 green cardamom pods
• 11/2 tsp cumin seeds

Ingredients (C)- Seasonings and Spices

• 4 stalks lemongrass, , bashed
• 3 pieces kaffir lime leaves
• 1 piece asam keping
• 2 turmeric leaves, ,tied up

Instructions

• Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.
• Blend all the ingredients in (B), set the blend aside.
• Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.
• Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.
• Add the coconut cream, turmeric leaves, kaffir lime leaves, asam keping and lemongrass into the wok.
• Add the beef and cook over medium heat. Bring the coconut milk to a boil.
• Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
• Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.
• Served with rice or bread.

Note: Since not everyone tolerates the same level of hotness of chili, please reduce the amount and remove the seeds of the chilies if you are not used to spicy food.

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Nutrition Information:

This data was provided and calculated by Nutritionix on 1/29/2019

2 types of superior rendang recipe with terrific flavor

There are two types of beef rendang, depending on how much water content is in the dish.

Dried beef rendang

According to the Minangkabau (hence the name Minang rendang) tradition, their authentic beef rendang is a slow-cooked dry curry. Beef rendang is carefully stirred, simmered, and cooked for three to four hours until the coconut milk has evaporated and reduced to become a thick sauce. By then, the meat had absorbed the flavor of the herbs and spices. Dried rendang can be stored at room temperature for three to four weeks.  It can even last up to six months if frozen.

Moist beef rendang (kalio)

Moist beef rendang is cooked much shorter than dry beef rendang.  The cooking process ends when the coconut milk becomes a thick rendang gravy.  Moist rendang is more popular in neighboring countries- Malaysia, Singapore, Brunei, and southern Thailand. One of the exceptions is rendang Tok , found in the state of Perak, Malaysia, which is dry.  Most rendang served in Western countries is moist rendang, compared to its original Minang counterpart.

Malaysian rendang is normally cooked for shorter periods and added with kerisik (toasted grated coconut) to thicken the gravy.  I have written another recipe for the Malaysian rendang, which is included in the  recipe compilation  in my eBook.

How to prepare the best beef rendang (12 helpful tips)

It is quite easy to cook rendang Minang, but pay attention to some finer points below to cook the most delicious food in the world successfully.

• Sirloin is the choice for more tender rendang, but the topside or beef chuck (any tougher cuts of meat) is as good since the beef is stewed for about four hours.  You can stew the meat longer by adding water until the beef is tender enough. I used the topside in this recipe, and it turned out perfectly.
• Blend the spice mix with an electric blender.  You do not need to add water, as the chilies and onions have sufficient water content for blending.  Furthermore, it will take longer to saute the spice paste if the water is added.
• Saute the spice paste with vegetable oil on low heat until it turns fragrant.   Add coconut milk and stir frequently.  The spice paste can scorch easily if left unattended.
• Most Asians use a wok to cook rendang.  This is because the beef is cooked by the coconut milk at the bottom of the wok, which is spherical.  Alternatively, try to find a pan with a curved bottom to cook rendang if you do not have a wok.
• Cut the beef across the grain  by using the sharpest knife you have.  If it is too soft, place it back in the freezer until it gets firmer.  Since the beef will be cooked for about four hours, the size should not be smaller than 2 cm cubes.  Otherwise, the meat will easily break into smaller pieces.
• There is an easy way to peel the ginger and turmeric, which I explained in another post.
• I normally prefer to remove the seeds of the red chili to reduce the hotness.  Rendang is not very hot and spicy, but you can always change the chili amount to taste.
• It is best to use freshly pressed coconut milk.  You can use canned or carton-packed coconut milk if it is unavailable.  Once opened, coconut milk should always be kept in the chiller.  You can also divide the coconut milk into smaller portions and freeze them.  Fresh coconut milk can be kept for much longer if frozen.  I have used frozen coconut milk for making rendang, which is as good as the freshly pressed one after a month.
• Substitute the fresh coriander seeds, turmeric, and cumin with ground powder. It will not make a huge difference to the final taste.
• Use only the pale yellow bulbous bottom part of the lemongrass. The greenish upper part of the stalk has less flavor and should be discarded. Bashing the lemongrass before adding it to the coconut milk will help release the aromatic flavor of the lemongrass into the rendang.
• Assam keping (also called Assam Kandis / gelugur in Indonesia) is available in dry pieces and is extremely sour.  Since it is quite similar, you can use tamarind pulp (assam jawa) as a replacement. However, the authenticity of rendang is lost if you substitute it with other souring agents, such as lemon or vinegar. You can omit it if Assam is unavailable. Also, use tamarind paste if the fresh tamarind is unavailable. Some original rendang recipes from Indonesia do not include Assam.  Be careful not to add too much Assam, as rendang is not supposed to be too sour. If it is unavailable, add a squeeze of lime juice before serving to give it a slight tangy flavor.
• You need to add some sugar to balance the sourness. Coconut sugar or plan sugar is the best. If not, just use brown sugar.
• Turmeric leaves are another ingredient unavailable in certain parts of the world.  If you cannot get turmeric leaves, use two more kaffir lime leaves.

8 bonus tips to get the best result for the beef rendang

The process of cooking rendang is simple.  The following tips will be useful to guide you through the process if you are to cook rendang for the first time.

• Start with sauteing the spice paste with oil on low heat.  This step aims to fry the spices until they become aromatic lightly.  Constantly stir the spice paste, as it can get scorched easily.  You may want to add oil for easy sauteing and remove the excess oil during stewing.  Stop sauteing when it turns aromatic or if the oil separates from the spice.
• Once the coconut milk reaches boiling point, reduce heat to a minimum.
• Be patient when preparing rendang.  The long cooking time will enable the flavor of the coconut milk and spices to be fully absorbed into the beef.
• The liquid will become thick gravy after one to two hours of continuous cooking.  If you are preparing moist rendang, stop at this stage.
• Since this is the dry beef rendang recipe, the cooking process should be continued until the liquid has evaporated.  This will take about four hours. Add water if it becomes too dry before the end of four hours.  The authentic Minang rendang is dry, unlike the moist beef rendang, which is more popular in Malaysia, Singapore, and Western countries.
• The liquid will eventually fully evaporate and completely caramelize.  The beef will cook continuously in the remaining oil and absorb all the flavor of the spices.
• The color of the meat will gradually turn darker and eventually become dark brown at the end of four hours. The flavor of the spices and coconut is fully fused with the beef now.  You can finally enjoy the flavor of the authentic beef rendang Minang.
• You can garnish rendang with turmeric leaves cut into thin strips, red chilies, and kaffir lime leaves.

More recipes for you

If you like this recipe, I want to suggest other popular Asian dishes for you to try. So here are my picks of some of the most popular recipes from where I live, Malaysia:

• Chicken varuval . Ready to take a bite of the Indian cuisine with the intense flavor? This recipe is popular in Malaysia and loved by everyone!
• Mee Goreng is another great street food of Indian Muslim origin in Malaysia. It is authentically Malaysian and is the typical Indian Malaysian food.
• Wonton soup and noodles. We have our version of wonton noodles, which is different from the wonton soup noodles from Hong Kong. You can get both recipes from this article.
• Chicken Rendang . I have the Chicken rendang recipe for you if you do not eat beef.

Wednesday 16th of August 2023

Thank you for this great recipe. I cooked it three times, once dry and twice moist, which I liked better with a plain basmati rice. It was a great success with friends. Living in Switzerland you cannot get all ingredients, but so what, I substituted as follows: Candlenuts: I used pine nuts instead but I‘m sure Macedamia or Cashews would also do the trick. Chilis: The chilis we get here are very hot. In order to get the volume of the paste right, I used 280 grams of a mild capsicum and added 1-2 small Thai chilies without seeds. I used half the garlic, a quarter of the cloves and no asam keping. I had fresh galgant, ginger and turmeric. The first time I substituted the kaffir lime leaves with lime rind. I believe you get a great dish by adapting recipes to your taste. Be adventurous in substituting if some ingredients are not available. Thanks again for a great recipe.

Sunday 20th of August 2023

Thank you for trying this recipe and the substitution with the local ingredients is way to go.

Saturday 2nd of October 2021

According to authentic Rendang Padang from Minang, the aay to cook rendang is, on step no 4, they don't put oil to cook the paste.

What they do, they boil the paste together with the coconut milk.

Sunday 3rd of October 2021

Thank you for the information.

Friday 23rd of April 2021

Hi many thanks for the recipe. I wanna add this in my restaurant menu. But I need info about preserving. As a restaurant owner you know better that we can’t waste food end of day and try not to compromise with quality. If I cook RENDANG in morning time, how long I can serve the dish that it will keep the original taste? After end of the day if rendang is left over can I preserve in refrigerator for next day? Does that keep original flavour and quality?

Saturday 24th of April 2021

Hi Ash, Base on my experience, You can serve it the whole day if you cook in the morning. I would keep it in the freezer (portion it first) for the remaining. It should be good for one week. After that, the flavor starts to deteriorate even it is frozen. Please remove it from the freezer first thing in the morning and let it return to room temperature, then heat it and serve.

Wednesday 20th of January 2021

Hi, thanks for sharing your recipe. I am having a hard time looking for Serrano pepper you used. What other kind of chillies I can use? Cayenne or paprika will do? Also if you can share a rendang ayam recipe. Thank you!

Thursday 21st of January 2021

Hi Rosselle, Cayenne is a better substitute than paprika. I have a Rendang Ayam recipe: https://tasteasianfood.com/chicken-rendang/ It is different from the Beef Rendang because there is much wetter and gravy. You may want to try it and hope you will like it. KP Kwan

Monday 24th of August 2020

This recipe looks great! I have one question, in step 7 how will I know The difference between when the rendang is dry because it needs water, or is dry because it’s done? And how much water to add?

Hi Cameron, After you add water to the rendang and stew it slowly, the water will gradually be reduced. Over time, you will notice the water is almost entirely evaporated, and there is no longer any liquid (sauce) left in the pan. What is still looks like wet is due to the oil in the rendang. That is when I mean by the rendang is dry. I hope my explanation is clear. Thanks, KP Kwan

Privacy Overview

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Rendang Sapi: Beef Rendang (Beef Braised in Spiced Coconut Milk)

Our special recipe for beef rendang. The secret: reduce the coconut milk until the spices caramelize and the meat is a rich, dark brown.

Base Genep: ‘Complete’ Balinese Spice Paste

Mie nyemek: instant noodles with reduced broth (vegan), bubur kacang hijau: mung bean & coconut dessert porridge (vegan), tongkol cabe ijo: mackerel tuna with green chillies.

An Indonesian cooking blog would not be complete without a rendang recipe. It is a culinary treasure from the Minangkabau region in West Sumatra. CNN crowned rendang No. 1 in its World’s 50 Best Foods list in 2011 and 2017. The Indonesian Ministry of Tourism has also been promoting it as one of Indonesia’s ‘culinary icons’. Also featured are nasi goreng , gado-gado , soto and satay .

Rendang is mostly available in restaurants serving West Sumatra’s Padang cuisine. These Padang restaurants are ubiquitous in Indonesia, thanks to the merantau (migrating) culture of Minangkabau. This is where men tend to leave their hometowns to work in other cities or even other countries. They introduced rendang and popularized Padang food across Indonesia and in neighbouring countries like Malaysia, Singapore, Thailand and parts of The Philippines.

Rendang is a meat dish, slow-cooked in spices and coconut milk. The most popular rendang is undoubtedly made with beef. But other proteins such as poultry, fish and even vegetables can be used, according to your tastes.

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The Cooking Process

One of the interesting thing about rendang is that during the process of cooking, the dish goes through 3 distinct stages. Each stage yields a different dish in its own right: 

• Gulai , a light yellow soupy curry, is obtained when the cooking process is stopped just as the meat is done. 
• Kalio , a thick brown curry, is obtained when the gravy partly evaporates and the meat starts to brown.
• (Dry) Rendang is obtained when the liquid has almost fully evaporated and the colour turns dark brown. 

Some people like their rendang more moist, with more gravy, and others prefer it dry. It’s just a matter of personal taste. Rendang is a culinary heritage Indonesians are very proud of, but we all have our individual preferences. Don’t be afraid to make it how you like it, because in the end, you’ll be the one enjoying it. 

And one more thing: although the cooking process is quite long, the end result will totally be worth it. Your reward for all the effort is a rich, creamy, tender, fragrant and delicious rendang. A feeling of great pride will consume you! Plus, your place will smell so heavenly your neighbour will knock on your door!

• Author: Nunuk Sri Rahayu
• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours
• Yield: 5 1 x
• Category: Beef & Lamb
• Method: Braising
• Cuisine: Indonesian
• Diet: Halal

Description

Beef rendang, or beef braised in spiced coconut milk, is possibly Indonesia’s most famous dish. This recipe calls for the coconut milk to be reduced until the spices caramelize and the meat is a rich, dark brown.

Ingredients

• 1 kg top round beef, cut into 4 cm pieces
• 250 gr big red chillies, chopped
• 10 shallots, peeled, chopped
• 5 cloves garlics, peeled, chopped
• 4 cm fresh galangal, peeled, chopped
• 4 cm fresh ginger, peeled, chopped
• Salt to taste
• 1 tsp tamarind
• 2 lemongrass, bruised, knotted
• 4 kaffir lime leaves
• 2 fresh turmeric leaves (optional)
• 1.5 litre fresh thick coconut milk, or if not available substitute it to 1 litre water and 400 ml canned coconut milk.

Instructions

• Using a blender or food processor, blend the chillies, shallots, garlic, galangal and ginger into a smooth paste.

• Add the coconut milk.

• Keep stirring and cooking until the meat is tender and the liquid has evaporated, leaving moist, sumptuous paste and tender tasty beef.
• Use lean cuts of beef such as topside or round for the best result.
• The key to making good rendang is low heat and constant stirring during the whole cooking process, especially during the first hour, and the last half an hour. The preparation itself is quite simple, but the cooking needs to be attended to for approximately 2.5-3 hrs. So please make sure you have enough time when cooking rendang .
• As seen in the picture in this recipe, the gravy paste is still moist and not yet dry, and it’s because I prefer it that way. If you prefer drier rendang, just continue cooking until it becomes darker and drier.

Keywords: Common ingredients, beef, rendang, coconut

• Common ingredients

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'Wisdom, patience, perseverance': A lesson in how to make rendang

The first time I cooked rendang I did not understand its tradition or complexity.

I stood before a large wok of coconut milk, spice paste and chunks of brisket in awe, watching Indonesian food writer Sri Owen prepare it, a Minangkabau woman who introduced the English-speaking world to Indonesian cookery.

Sri was 82 years old at the time and migrated to London 50 years prior from her birthplace in West Sumatra, Indonesia, following love to start a life with her late British husband.

That day she demonstrated the rendang technique she had learnt from her grandmother.

It marked the beginning of our long friendship forged through food, one of mentor and mentee with 48 years between us.

I longed to make sense of my own Indonesian identity

I migrated to London a few years prior, but feeling homesick and far from home, I longed to make sense of my own Indonesian identity.

Raised in Sydney by my Chinese-Indonesian father and Australian mother, the influence of my Timorese grandmother's cooking lingered long into adulthood, drawing me to Sri's kitchen and a lesson in rendang.

Typically considered a ceremonious food due to the expense of meat in Indonesia, rendang is reserved for honoured guests, eaten at weddings, special events and during Lebaran, the Indonesian name for Eid al-Fitr, marking the end of Ramadan.

Learning the art of  making rendang

Sri and I cooked the rendang for three hours in her kitchen, where I learnt its three stages of cooking.

Never call rendang a dry curry, she told me, for it goes far beyond the traditional wet curry. 

After an hour of simmering, the rendang enters its first phase as a gulai, a wet curry with a thin sauce.

An hour later, the oil split from the coconut milk, rising in bubbling pools to the surface reaching a stage called kalio, a delicious, thickened curry taken only two thirds of the way of rendang.

The third stage is when rendang become both noun and verb; the name of the dish and the cooking process. An abundance of split coconut oil fries and caramelises the remaining beef, producing a powerfully flavoured sediment and fragrant reddened oil that coats the tender chunks of beef — a technique that preserves it to survive the humid, tropical climate of Indonesia.

Sri's rendang lasts in the fridge for a week, but there are rumoured versions that last over a year without refrigeration.

Such legend speaks to the dish's 16th century origins as a preserved meal taken on long journeys by the Minangkabau, serving as a reminder of home.

Coconut and sambal

In 2020, I wrote an Indonesian cookbook called Coconut & Sambal. It acted as a gateway to explore, understand and celebrate my Indonesian heritage.

I spent half a year travelling across the archipelago in search of recipes from my family and generous locals who invited me into their kitchens.

Along the way, I was invited into the home of Pak Budi in the West Sumatran capital of Padang.

His family taught me about merandang, the philosophy of rendang: wisdom for when selecting ingredients, patience for its slow cooking and perseverance, as rendang must be stirred continuously or it may burn.

Robed in crimson batik was Pak Budi's mother, Grandma Erneti. Sitting cross-legged beside her on the kitchen floor was her sister, daughter-in-law and grandchildren.

Her brown, wrinkled hands intuitively prepared the bumbu, or spice paste.

A thumb-length of ginger and a fingertip of turmeric

Her recipe was committed to memory and the ingredients measured by feel, rather than precise instruction: a thumb-length of ginger, a fingertip of turmeric, a handful of chillies, alongside galangal, garlic, shallots and a pouch of ground cumin and coriander.

Beside her were aromatics in waiting: turmeric leaves, bruised lemongrass, makrut lime and salam leaves. Using the weight of her body, she ground a large, smooth stone against a flat stone basin, turning the ingredients to a paste in readiness for cooking.

The hum of motorbikes whizzed past as I stirred the large wok of rendang. The breeze from the open-air kitchen provided little respite from the heat as I inhaled the fragrance of the caramelised spice paste, my eyes watering from the cloud of steam and the burning sting of chilli.

Hours later the dish was ready to eat, slick with coconut oil and roughened shaggy edges where the residual sediment of the spice paste hugged the crisped beef.

Hundreds of years of history, passed down through generations, taking hours to cook and only moments to eat.

Wisdom, patience, perseverance

I still love to make rendang today for loved ones. And like the Minangkabau, I save it for special occasions.

The hours spent making it serves as a reminder of the wisdom, patience and perseverance of rendang's philosophy.

A dish that never fails to awaken memories of my grandmother, Sri and Pak Budi's proud family tradition whenever the taste of rendang dances on my tongue.

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Tidak Pakai Santan dan Minyak, Begini Cara Olah Rendang Rendah Lemak, Cocok untuk Diet

Diperbarui 04 Jun 2024, 04:34 WIB Diterbitkan 04 Jun 2024, 04:31 WIB

Fimela.com, Jakarta Untuk memeriahkan suasana Idul Adha mendatang, tidak ada salahnya mengadakan open house dengan berbagai hidangan daging yang lezat bagi para tamu. Salah satu hidangan daging kurban yang populer dan diminati saat Idul Adha adalah rendang.

Namun, rendang dikenal memiliki kandungan kalori yang tinggi dan tidak direkomendasikan bagi mereka yang sedang berdiet. Hal ini masuk akal, karena rendang biasanya dimasak dengan santan dan minyak yang kaya akan lemak dan kalori.

Akan tetapi, rendang tetap bisa disiapkan tanpa menggunakan santan dan minyak, namun tetap mempertahankan rasa lezat dan gurih seperti yang ditunjukkan oleh YouTuber Elaine Hanafi.

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Ia berbagi tips memasak rendang yang rendah lemak, sehat, dan cocok untuk diet, yang dirangkum pada Selasa (04/06/2024).

Haluskan Semua Bumbu

Langkah pertama, siapkan bumbu rendang dengan cara menghaluskan bahan-bahan berikut menggunakan blender:

● 3 siung bawang merah serta 2 siung bawang putih.

● 4 butir kemiri dan 2 cm jahe.

● 7 buah cabai merah besar.

● ¼ sendok teh cengkeh dan bunga lawang.

● ⅓ sendok makan garam rendah sodium dan 1 sendok teh kaldu jamur (tanpa MSG).

● 700 ml air.

Sementara menunggu, ambil tiga batang serai dan empat cm lengkuas, lalu digeprek.

Buang Lemak Daging

Dengan menggunakan bumbu yang telah dihaluskan sebelumnya, siapkan daging sapi sekitar 350-400 gram. Potong-potong daging tersebut dan buang lemak di permukaannya.

Membuang lemak dari daging sapi akan membuat rendang lebih sehat. Setelah lemak dibuang, potong daging sapi menjadi potongan kecil.

Masak Daging Rendang

Masak bumbu rendang yang sudah encer bersama dengan serai dan lengkuas di atas api sedang, kemudian biarkan mendidih selama kurang lebih lima belas menit. Setelah mendidih, tambahkan daging dan masak dengan panci tertutup sampai bumbu mulai menyusut.

Jika bumbu sudah tampak menyusut saat diperiksa, angkat serai dan terus aduk daging rendang hingga tercium aroma harum.

Tuangkan Susu.

Tuangkan sekitar 150 gram susu ke dalam panci, kemudian biarkan bumbu meresap dan masak hingga siap untuk disajikan. Jenis susu yang bisa dipakai mencakup susu rendah lemak, susu almond, atau air yang dicampur dengan fiber cream.

Beberapa Pertanyaan Warganet Terkait Rendang

Apakah rendang itu sehat.

Anda bisa saja makan rendang saat diet, namun sebaiknya tidak dianjurkan. Rendang memiliki kandungan kalori yang tinggi, sehingga sebaiknya Anda mengonsumsinya dengan porsi yang sangat terbatas. Lemak yang tinggi dalam bahan utama dan bumbunya menjadi penyebab utama kandungan kalori yang cukup tinggi ini.

Apakah Rendang Aman untuk Diet?

Tidak ada larangan untuk menikmati rendang daging saat Anda sedang diet. Meski begitu, penting untuk mengatur konsumsinya karena rendang daging memiliki kandungan kalori dan lemak yang tinggi. Satu sajian rendang daging biasanya mengandung sekitar 238 kalori.

Apakah Rendang Memiliki Protein Tinggi?

Rendang, yang kaya akan lemak dan protein, mengalami perubahan kadar nutrisi selama proses memasak. Karena proses memasak rendang lebih lama dibandingkan dengan gulai dan kalio, kandungan asam amino esensial dalam rendang cenderung menjadi lebih sedikit.

Kenapa Rendang Mengandung Banyak Lemak?

Rendang memiliki kandungan lemak yang tinggi, sebagian besar berasal dari santan yang digunakan dalam proses memasaknya. Proses memasak yang lama membuat lemak jenuh menjadi bagian tak terpisahkan dari hidangan ini.

Apakah Rendang Tinggi Kolesterol?

Pada umumnya, rendang menggunakan daging sapi atau ayam sebagai bahan utamanya. Meskipun daging sapi memiliki kandungan kolesterol, namun saat dimasak menjadi rendang, kadar kolesterol dalam daging tersebut tidak akan mengalami peningkatan yang signifikan.

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Beef rendang

Indonesian in origin, rending is a dish of tender beef chunks, slow-cooked in an aromatic coconut sauce for hours until fragrant and the sauce thickens to a dry paste. serve with fluffy white rice and lime wedges to complete the dish..

Credit: Chris Chen

preparation

Ingredients

• 1 kg beef chuck steak, cut into 3cm pieces
• 80 ml (⅓ cup) vegetable oil
• 1 cinnamon quill
• 4 cardamom pods, bruised
• 1 lemongrass stalk, halved
• 250 ml (1 cup) coconut milk
• 1 tbsp tamarind concentrate
• 6 makrut lime leaves
• 1 tbsp brown sugar
• 45 g (½ cup) desiccated coconut, toasted
• steamed rice and lime wedges, to serve
• 12 dried red chillies, seeds removed, chopped
• 5 Asian red eschalots, peeled, chopped
• 3 cm piece galangal, peeled
• 3 lemongrass stalks, trimmed, chopped
• 5 garlic cloves, peeled
• 3 cm piece ginger, peeled

Instructions

Cook's notes.

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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10 Must-Eats At Velocity@Novena Square, From Omoté, Mister Donut, TungLok Peking Duck, To Unatoto

Velocity@Novena Square is not merely a shopping destination but a bustling hub that brings a gourmet paradise to both locals and travellers alike.

A myriad of F&B options is available, from quick grab-and-go snacks to leisurely sit-down meals.

Look out for new dining spots, such as the widely-loved Omoté, the indulgent TungLok Peking Duck, and Hometown Ma La Tang & Ma La Hotpot.

For Japanese food lovers, the much-anticipated Unatoto known for Unagi has just launched.

Adding to the brew is Love, Joy & Coffee offering a cozy enclave for coffee aficionados; and sweet temptations at Mister Donut.

Hungry for more? Check out the following 10 restaurants and cafes at Velocity@Novena Square:

Omoté Velocity@Novena Square #03-09 Opening Hours: 11:30am – 2pm, 5:30pm – 9pm (Mon – Sun)

Omoté is where Japanese cuisine is offered with a modern twist, where traditional meets the contemporary.

The outlet at Velocity@Novena Square has a “rooftop Izakaya fusion” concept, and is spacious for group outings.

New to Omoté? It offers various classics from the Umami Soy Chirashi, Truffle Roasted Garlic Chirashi, Spicy Lobster Triple Chirashi, to Tamago Mentai Chirashi.

Get the Salmon Booster Chirashi ($25.80) with generous cubes of assorted sashimi in savoury roasted soy marinade, topped with thick, tender slices of salmon paired with the slight salty pop of ikura. Oishii!

I also enjoyed the Spicy Yakiniku Don ($19.80) for the robust spicy sauce which is quite different from the usual. Tender prime beef stir-fried with onions rested on the fluffy rice, marrying heat with meaty sweetness.

TungLok Peking Duck Velocity@Novena Square #02-11 Opening Hours: Lunch 11:30am – 3pm Last order 2:30pm, Dinner 5:30pm – 10pm Last order 9:30pm (Mon – Sun)

TungLok Peking Duck takes diners on a culinary journey, marrying premium Chinese cuisine with contemporary twists.

Its signature dish, the Peking Duck ($98 for whole) establishes itself as a must-try.

Notably, TungLok is the first restaurant in Singapore to serve the Peking Duck using the distinguished Irish Duck from Silver Hill Farm.

I would recommend savouring this Peking Duck in three exquisite ways. First, dip the crispy skin into a unique blueberry sauce and a subsequent “Popping Rocks” dip. Be surprised by the sensation.

Next, enjoy the meat with homemade mustard or sweet dark sauce.

Or you can combine the duck thigh meat with ingredients and condiments from the ‘Eight Treasures Box’ in a wheat wrap. My favourite is this.

The menu also stars dishes like the Wok-fried Truffle Australian Wagyu Beef Cubes and Pecan Nuts ($58.80), Grilled Lamb with Cumin and Coriander ($32.80), Seafood Millet Rice in Claypot ($38.80), and Braised Sea Cucumber with King Oyster Mushroom ($88.80) – each promising a distinct, luxurious taste experience.

Xin Wang Hong Kong Café Velocity@Novena Square #01-09 Opening Hours: 7am – 10pm (Mon – Sun)

Xin Wang Hong Kong Café presents a contemporary twist to the traditional Hong Kong cha chaan teng .

Do you know it is open for all-day dining from the early hours of 7am?

Navigating the extensive, budget-friendly menu, there is a range of options, whether you are seeking local favourites from Hong Kong and Macau cafes, dim sum, or a taste of comforting Western food.

One noteworthy dish is the Homemade Papaya Soup Bee Hoon ($9.90 onwards), especially when you feel like having something light yet satisfying. The soup has a slightly sweet flavour profile from the papaya and corn.

It can be complemented with a protein choice of luncheon meat and egg, chicken chop and egg, or pork chop and egg.

Additionally, the XO Fried Carrot Cake ($8.90), Char-grilled Chicken Chop Hotplate ($12.90), Olive Fried Rice with Pork Chop ($11.90), Honey Butter French Toast ($4.90), stand out as items worth exploring on the menu. Quench your thirst with Iced HK Milk Tea ($3.90).

Hometown Ma La Tang & Ma La Hotpot Velocity@Novena Square #02-26 Opening Hours: 10am – 9:30pm (Mon – Sun)

A gentle aroma of simmering spices and huge display of ingredients would greet you as you step into Hometown Ma La Tang & Ma La Hotpot.

Their menu takes pride in two signature offerings: the wok-fried Ma La Xiang Guo and the Ma La Tang – its soul-soothing soup counterpart.

A diverse and vibrant array of ingredients – from crisp vegetables and succulent meats to a delightful selection of seafood, meatballs, and noodles can be chosen.

Ingredients are priced at a reasonable $2.68 per 100g, while customers can also indicate the level of spiciness.

Their Ma La soup base, is a drinkable version without being too salty or greasy.

And for those who lean away from spice, there is also a selection of alternative soup bases like Tom Yum, Pork Bone, Tomato, and Pickled Vegetable ready to delight.

Mister Donut Velocity@Novena Square #01-72 Opening Hours: 11am – 9pm or sold out (Mon – Sun)

The famed Mister Donut at Velocity@Novena Square is more than just a donut kiosk – it comes with an extended café space and comfy seats.

If you are a first timer to Mister Donut, then go straight for the “Pon De Ring”. For something special, then pick the Singapore-exclusive treats – Pon De Ring Chocolate and Strawberry Chocolate.

Imagine a donut with mochi centre – softer and chewier. They offer different flavours like strawberry and chocolate, but the classic one – simple and sweet is always recommended.

Not to be overlooked, there are also the Yeast Donuts with a lineup of exciting choices like Honey Dip, Sugar Raised, Chocolate Ring, Strawberry Ring, Angel Cream and Custard Cream.

Each donut is priced between $2.30 and $2.50, and they offer sweet deals if you are grabbing a few – $14 for half a dozen or 10 for $23.

Love, Joy & Coffee Velocity@Novena Square #02-K9 Opening Hours: 8am – 6pm (Mon – Thurs), 8am – 6:30pm (Fri), 10am – 6:30pm (Sat), 10am – 6pm (Sun)

In the cosy corner of Level 2, Love, Joy & Coffee, the charming sister café to Grace Espresso can be found.

It pours not just cups of coffee but also moments of delight into the bustling Novena community.

Hoagie Rolls ($10.80 onwards) make an appearance on their menu, providing a substantial bite to accompany the aromatic coffees.

These elongated bread rolls, crisp on the outside yet pillowy soft within, cradle a variety of vibrant fillings like the robust beef meatballs in marinara sauce, tangy mustard chicken, subtly spiced yogurt chicken, or the earthy truffle mushroom.

I enjoyed the Brioche French Toast too. The Creamy Mushroom Toast ($16.80) presented creamy scrambled eggs and robust garlic, mingling with the buttery brioche.

There are also the Beef Rendang Toast ($16.80) which veers towards the hearty, while the Brekkie French Toast ($14.80) introduces smooth Greek yogurt and crunchy homemade granola.

A finale at Love, Joy & Coffee might well be the Strawberry Tiramisu ($10.80), where layers of sweet, fresh strawberries, luscious homemade strawberry compote, velvety mascarpone cheese, light whipped cream, and crisp ladyfinger biscuit converge.

A-Roy Thai Restaurant Velocity@Novena Square #03-61 Opening Hours: 11am – 3pm, 5:30pm – 9:30pm (Mon – Sun)

A family-friendly venue on Level 3, A-Roy Thai Restaurant has been dishing out authentic Thai cuisine for over three decades, masterfully prepared by a dedicated team of Thai chefs.

Start your feast with their signature Lemongrass Salad ($15.90), in which vibrant flavours dance with a tantalising blend of sweetness and tartness.

Other signature dishes include the Steam Seabass with Spicy and Sour Soup ($35.90), Thai Green Curry ($15.90), Thai Thick Red Curry ($15.90) and Tom Yum Soup ($15.90).

Let’s linger a moment longer on the Ho Mok Maphrao Aon ($18.90) – an aromatic Seafood Otah in Coconut. The coconut shell, not just a container but an integral part of the presentation, lends its subtle, sweet flavour to the creamy seafood fillings.

A proper Thai meal advocates a sweet finish. Order the Mango Sticky Rice with Coconut Milk ($10.90) which has the subtle sweetness of ripe mangoes with the creamy decadence of coconut milk.

And for the durian fans, there is always the Durian Sticky Rice.

Hana-K Food Velocity@Novena Square #02-25 Opening Hours: 10am – 3pm, 5pm – 9:30pm (Mon – Sun)

Founded since 2013, this Korean food casual eatery has been showering its customers with a wide array of traditional Korean dishes, brimming with authenticity and warmth.

For those who come with your family or friends, the sharing sets, like the robust Kimchi Set, Jjam Jja Set, Bunsik Set, or the tempting DakGangJeong Set, offer a bounty of dishes without burdening your wallet, with prices starting at a modest $29.20.

The Ginseng Chicken Soup ($18.40), also known as samgyetang , contains half a tender chicken, generously stuffed with sticky rice and submerged in a broth, fragrant with herbs and subtle, earthy notes.

The menu’s other offerings, including a diverse range of soups like Spicy Tofu Soup and Bean Paste Soup, further underscore the restaurant’s dedication to healthful offerings.

Tomi Sushi Velocity@Novena Square #02-76 Opening Hours: 11:45am – 2:30pm, 5:45pm – 9:30pm (Mon – Sun)

Originating in 1954 from the revered Niigata prefecture, Tomi Sushi serves up an extensive Japanese food menu.

There is also a selection of lunch specials that provide more value-for-the-money, from Sushi Bento, Nigiri Sakura, to Chirashi Lunch.

Worthy to note that they brew their own traditional soy sauce, a fragrant and balanced concoction that elevates the sushi without overpowering the delicate fish.

A special sauce is exclusively crafted for sashimi, paying homage to the unadulterated flavours of freshly imported fish, which are carefully paired with 100% Niigata Koshihikari rice.

Recommended is their Assorted Tuna Sushi, or “Maguro Zanmai” ($65) which is not merely a dish but an experience. The plate features the luxuriously rich and melt-in-the-mouth meat of the Southern blue fin tuna.

Unatoto Velocity@Novena Square #01-84 Opening Hours: 11am – 10pm (Mon – Sun)

Unatoto is renowned as one of Japan’s most beloved fast-food chains specializing in Unagi, with a staggering presence of over 100 outlets scattered across Japan and Southeast Asia,

The Unadon Double emerges as a must-try, especially for those who desire a hearty and satisfying bowl.

Here, a generous cut of grilled unagi, meticulously glazed with soy sauce and skilfully grilled to a glistening, nestles atop a bed of Japanese rice.

Diners can expect to explore beyond the unagi and dive into other tempura dishes, such as the Ebi Tempura Don and the Ebi and Seasonal Vegetable Tempura Don, promising a crunch and lightness.

* This entry is brought to you in partnership with Velocity@Novena Square.

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Summer Hunger Food Drive underway, donations accepted at five Bryan-College Station locations

BRYAN, Texas (KBTX) - KBTX and the Brazos Valley Food Bank have partnered together for the Summer Hunger Food Drive to help address the growing need of hunger during the summer months in our communities.

You can drop off food or monetary donations at one of five locations across the Bryan-College Station during the month of June to help our neighbors.

For more information, including helpful items and donation locations, click here .

Copyright 2024 KBTX. All rights reserved.

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I went on a 2-week safari in South Africa's famous Kruger National Park for just $50 a day

• I went on an epic two-week safari in South Africa's famous Kruger National Park for about $50 a day.
• I camped beneath the stars and saw elephants right from my tent.
• Driving our own car, camping, and preparing our own food saved us money. 

The idea of a South African safari often conjures up images of five-star lodges and luxury game drives — but a holiday in the bush doesn't have to be out of reach for travelers on a tighter budget.

According to a data analysis from Go2Africa , the average traveler heads on South African safaris with a medium-high budget, meaning they spend $5,500 to $6,000 on a trip, an increase from last year.

But, on a recent trip, I found that I was able to have an incredible two-week safari trip in Kruger National Park for about $50 a day.

Here's how I did it and how travelers can save money when planning their safari.

I saved by buying an annual pass

The biggest savings at Kruger National Park can come from buying a Wild Card, an annual pass that gives you a year of access to 80+ parks in southern Africa, including Kruger.

The Wild Card is discounted for South Africans but it cost me 3,780 rands, or about $200, as a foreigner.

Without a Wild Card, I would've had to pay over 486 rands a day to visit Kruger, meaning this pass pays for itself in just over a week.

Overall, my pass came to about 270 rands a day for the two-week trip.

We also stayed in one of Kruger's many rest camps

One of the most immersive ways to experience Kruger is by camping in the South African bush. We saw elephants near our camp and woke up to the sounds of warthogs and hyenas in the distance.

We live in South Africa , so it was easy enough to bring our own camping gear, though travelers can rent a tent, sleeping bags, chairs, and cooking basics from nearby rental companies for a few thousand rands for two weeks.

Kruger National Park has a range of rest camps for different budgets and preferences, whether you prefer to use your own tent or stay in a bungalow with your own kitchen and bathroom.

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Prices also vary depending on the season, so it's wise to avoid really busy months, like September and December. I found that around mid-January to mid-March, two people can camp at Punda Maria, one of Kruger's cheapest camping options, for just 285 rands a night. During high season, prices go up by about 100 rands per night.

My husband and I visited during a less busy season. We camped at Maroela Satellite Camp and Crocodile Bridge Rest Camp for 331 to 349 rands a night.

Cooking our own food saved us money …

We chose to prepare our own meals and braai (a type of South African barbecue) beneath the stars.

Fortunately, most campsites have plug points, braai stands, shared bathrooms, shared kitchens, and shops selling everything you need to braai.

The park also has restaurants and coffee shops scattered throughout it, which is helpful for anyone who wants to purchase food and drinks without leaving the property.

But there's nothing quite like braaiing beneath the stars, watching for the occasional hyena along the fence line.

… and so did doing a self-driving safari

If you don't have your own car, you can rent a sedan for just over 4,000 rands for two weeks. Fortunately, though, there are enough tarred roads in Kruger that you don't need a special 4x4 to enjoy the park.

We ended up self-driving our own car in Kruger National Park, which allowed us to choose our own adventure and be our own guide.

Rest camps have sighting boards on which visitors pin their major animal sightings from that day and the previous day. This makes it easy to follow trends and choose where to search first. There's also an app where visitors post their sightings.

On our last self-drive safari in Kruger, we saw cheetahs and all the Big Five (leopard, elephant, rhino, lion, and African buffalo).

Overall, our trip was affordable and dreamy

We saved money throughout our trip and managed to go on a two-week safari in Kruger National Park for just under $50 a day per person.

This price includes two Wild Cards, petrol for our vehicle, and our camping fees and expenses — and our trip was well worth it.

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