Beef Rendang – 牛肉仁当

This is one great dish for the Hari Raya season!

Beef Rendang is probably one of the most iconic Asian meat dishes, and worthy of that claim. Our mix of freshly made rempah and toasted coconut adds a load of flavour to the beef.

What this dish needs is TIME. When you slowly braise the meat until it’s tender, the result is beef that has absorbed the spices, waiting to be finished off with chopped kaffir lime leaves! We replaced half of the coconut milk with low fat milk for less sinful, yet equally yummy taste! You can also fry the rempah in coconut oil too, instead of regular cooking oil.

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  • Servings: 4

  • Time: 2 hr 20 min

  • Skill: Easy


  1. Ingredients:

  2. 4 tbsp dried chilli paste

  3. 2 lemongrass (white portion only)

  4. 5 cloves

  5. 1 star anise

  6. 2 sticks cinnamon

  7. 1½ cups grated coconut

  8. 6 cloves garlic

  9. 15g turmeric

  10. 200 ml water

  11. 5 kaffir lime leaves chopped finely

  12. Salt to taste

  13. 100 ml coconut milk

  14. 100 ml low fat milk

  15. 25g palm sugar (adjust to taste)

  16. 1 tsp cumin seeds

  17. 10 cardamom seeds

  18. 1 kg chuck beef (cut into 4 cm cubes)

  19. 30g ginger

  20. 30g galangal (blue ginger)

  21. 200 ml oil

  22. Rempah spice paste:

  23. 15 shallots


  1. Add to a food processor 15 shallots, 30g galangal (blue ginger), 30g ginger, 15g turmeric, 6 cloves garlic and 2 lemongrass (white portion only)

  2. Add blended paste and 4 tbsp dried chili paste

  3. Add 200 ml oil to a pot

  4. Toast 1½ cups grated coconut in a pan until brown

  5. Blend into a fine paste

  6. Mix well and serve

  7. Add 5 kaffir lime leaves (chopped finely)

  8. Add 1 kg chuck beef cubes, mix well and continue to stir fry for 1 minute.

  9. Add 25g palm sugar and salt to taste

  10. Add 100 ml coconut milk, 100 ml low fat milk and 200 ml water

  11. Bring to boil, cover and simmer for 2 hours on low heat

  12. Add 2 stick cinnamon, 1 star anise, 5 cloves, 10 cardamom seeds, 1 tsp cumin seeds and the toasted coconut.

  13. Stir fry until fragrant