• Prep Time 30 minutes
  • Cook Time 90 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 1.5kg topside beef, cubed
  • 500ml water
  • 700ml thick coconut milk
  • 3 stalks lemongrass, bruised
  • 1 turmeric leaf, shredded
  • 3 or 4 kaffir lime leaves
  • 8 shallots, sliced
  • 6 cloves garlic, sliced
  • 1 piece dried tamarind skin
  • Ground spice ingredients (A):
  • 2cm fresh turmeric
  • 30 dried chillies, soaked
  • 5 fresh red chillies
  • 10 bird´s eye chillies
  • 2-3 slices lengkuas
  • 2-3 slices ginger
  • Ingredients (B):
  • 2 tbsp meat curry powder
  • 1 tsp turmeric powder
  • 1 tsp pepper
  • Seasoning (C):
  • Salt and sugar to taste
  • A little thick soy sauce (for colouring)


  1. Season beef with (A) and (B) for 20-25 minutes. Combine marinated beef, lemongrass, turmeric leaf, shallots, garlic and water in a pot.
  2. Bring to a boil then reduce the heat and simmer for 40-45 minutes. Stir once in a while. Add coconut milk, tamarind skin, kaffir lime leaves and continue to simmer over very low heat for another 40-45 minutes until the gravy is thick and dry. Adjust seasoning (C) to taste.

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2 thoughts on “Traditional Beef Rendang”

  1. John Gelissen - September 4, 2020 at 3:57 pm

    Dear Mrs./Ms. Amy Beh,

    I was wondering what you meant with “topside” beef, as I am trying to make your traditional rendang.
    It would also be wonderful if you could tell me what’s in the meat curry powder. I am living in N-Eastern Thailand, where this powder might not be available.
    Thank you in advance, terimah kasih.

    • Kuali Cares - September 7, 2020 at 3:07 pm

      Hi John, ‘topside’ refers to the meat near the rump, link for reference – https://lambandbeef.com/cuts/beef/topside. As for curry powder alternatives, you may try a blend of cumin, coriander, turmeric and ginger. Do feel free to experiment with different spices as well, to bring out the flavour of the curry. Happy Cooking!


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