Loyalty points



Beef Rendang:

  • Beef Meat (knuckle part, boneless shank or short ribs) 6.0 kg
  • Oil 90.0 ml
  • Knorr Professional Multipurpose Indonesian Spice Mix Paste (6x525g) 300.0 g
  • Chili, seedless and fine-ground (long chilies) (adjust accordingly) 60.0 g
  • Turmeric leaf (optional, can be replaced with fresh bay leaves) 2.0 pc
  • Fish Sauce (can be replaced with salt) 60.0 ml
  • Coconut milk 2.0 l
  • Coconut, cream 2.0 l
  • Toasted coconut flakes - garnish 20.0 g
  • Fried shallots 40.0 g

An Indonesian dish originating from West Sumatra. Rendang has many variations across Southeast Asia. The Padang style is a rich beef dish slow-cooked and braised in coconut milk. It is cooked with a dark herb and spice mixture until the liquid has significantly reduced leaving the meat tender and caramelized.



  1. Beef Rendang:

    • Slice the beef into large dice. Soak in cold water overnight to remove any excess blood and to lessen the scum while braising.
    • Heat oil in a heavy-bottomed braising pan. Add fine-ground chili and Royco Rendang. Stir well and cook until fragrant. Add the fresh turmeric leaf.
    • Pour in the coconut milk and cream. Bring to a simmer. Season with fish sauce. Simmer for an hour to reduce.
    • Add the beef. Bring to a boil, then turn it down to simmer. Cook until the beef becomes tender.
    • Cook until the beef is tender and the sauce is almost dry or pasty.
    • Transfer the beef onto a serving plate and garnish with toasted coconut flakes or fried shallots.