• Prep Time 10 minutes
  • Cook Time 45-60 minutes
  • Serving For 8-10 People
  • Difficulty Normal
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Recipe Description

Learn this heritage recipe Rendang Minang from home cook, Razif Sidek.

To read the full interview with Razif, visit this page.


Recipe Ingredient

  • 1kg beef
  • For blending together with beef stock:
  • 350g red onions
  • 100g ginger
  • 50g galangal
  • 50g fresh turmeric
  • 5 stalks lemongrass
  • 5 cloves garlic
  • 1 turmeric leaf
  • For cooking:
  • 100ml vegetable oil
  • 300g chilli paste
  • 800ml coconut cream
  • 50g kerisik (toasted, grated coconut)
  • salt to taste
  • 1 piece asam gelugor (optional)
  • palm sugar to taste
  • 1 turmeric leaf, sliced thinly
  • 3 kaffir lime leaves, sliced thinly

Instructions

  1. In a rice cooker, boil beef till tender. Set beef stock aside. Cut beef into bite-sized pieces.
  2. Blend all the ingredients with the beef stock and set aside.
  3. Heat up vegetable oil in a wok and saute the chilli paste over low heat until you get pecah minyak (the oil separates). Add blended mixture and continue to saute till fragrant. Add the beef pieces and remaining beef stock (if any) and cook over medium heat.
  4. Add the coconut cream and kerisik. Cook until the beef absorbs the flavours of the spices thoroughly and the colour turns dark brown. Add in salt, asam and palm sugar to taste.
  5. Turn off the heat and garnish with sliced turmeric leaves and kaffir lime leaves.
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2 thoughts on “Rendang Minang”

  1. June - July 11, 2021 at 9:59 am

    Hi, it’s interesting to learn that I can boil the beef in a rice cooker first. Please advise how long will that take ? Use the soup function mode to cook ?. Cut the beef into pieces first ? Thank you

    Reply
    • Kuali Cares
      Kuali Cares - July 14, 2021 at 6:54 pm

      Hi June, depending on how large the beef chunk is, you can boil it between 30-40 mins until tender. After that, cut it into bite sized pieces whilst reserving the stock for cooking the paste. You can use the ‘cook’ setting, as long as it’s constant heat. Happy Cooking!

      Reply

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