Reach My Kitchen

Serves 4
Prep time:
Cook time:

Heart-warming slow cooked beef rendang. Full of flavour and a little heat, perfect for a chilly day.


  • 500g diced beef

    For the curry paste:
  • 3 banana shallots
  • 3 lemongrass stalks
  • 4 cloves garlic
  • 4 red birdseye chillies
  • 30g peeled ginger
  • 4 tbsp sunflower oil

    For the sauce:
  • 1 tsp ground cardamom
  • 4 cloves
  • 2 star anise
  • 2 cinnamon sticks
  • 1 lemongrass stalk, cut in half and bashed
  • 400ml coconut cream
  • 1 tbsp tamarind paste
  • 6 kaffir lime leaves
  • 40g toasted desiccated coconut
  • Sugar & salt to taste


  1. Blend together all the ingredients for the curry paste so you end up with a fairly smooth paste.
  2. Fry the paste, along with the cardamom, cloves, star anise & cinnamon sticks until fragrant.
  3. Stir in the beef & lemongrass stalk and fry for a few minutes.
  4. Next add the coconut cream, followed by the tamarind paste, toasted coconut & lime leaves.
  5. Bring to the boil then reduce the heat to low and simmer with a lid on for 3-4 hours until the meat is falling apart and tender.
  6. Season to taste with salt & sugar.
  7. Serve you beef rendang with steamed or coconut rice. I also like to serve some roti canai which you can usually find in the frozen section in larger supermarkets.