Beef Rendang {Spicy Beef Stew with Coconut}

Beef Rendang {Spicy Beef Stew with Coconut}

Beef Rendang {Spicy Beef Stew with Coconut}

So it was my sister’s birthday yesterday. I received very specific instructions not to greet her in any of my social media accounts and in any of my blogs. She doesn’t really like warm hugs and swarming birthday greetings all over facebook. So I didn’t.  Her friends surprised her and came over with gifts and food, though and I ended up ordering three buckets of fried chicken from KFC  and two large pizzas from Yellow Cab.

I think I still have a hangover of yesterday’s celebration that’s why I decided to try to make Beef Rendang, a much-celebrated recipe from the Minangkabau ethnic group of Indonesia which is often served at ceremonial occasions and to honored guests.

It is a dish that is popular in Malaysia, Indonesia and Singapore. Here, in the Philippines, it’s popular in many restaurants but not in many households. I think this is because a lot of the spices in this dish is not regularly available in the local wet markets or groceries. I had to go to Rustan’s in Makati for my  Galangal and  Kaffir Lime leaves.

Beef Rendang {Spicy Beef Stew with Coconut}

What I love about this dish is that this is very rich in spices. Some of those I used are: onions, kaffir lime leaves, curry, galangal, bird’s eye chili, tamarind paste and lemongrass. Other recipes call for cardamom, turmeric leaves and cinnamon but I had to let go of those spices. I didn’t think my tastebuds could handle all those flavors going on in just one casserole.

Give me a drumroll please…. I present to you my version of Beef Rendang.


Beef Rendang {Spicy Beef Stew with Coconut}

  • Author: The Peach Kitchen


  • 750g stewing beef, cubed , I used Sirloin
  • 3/4 cup dessicated coconut
  • 3 pcs bird’s eye chilli, seeded and chopped
  • 3 tbsp tamarind paste, you can also use fresh tamarind, just remove the seeds and soak in warm water
  • 1 shallot/red onion, chopped
  • 1 inch galangal
  • 12 stalk lemongrass
  • 4 pcs kaffir lime leaves
  • 3 tbsp curry powder
  • 1 knorr beef cubes
  • 2 cups water
  • 1 1/2 cup coconut cream
  • 4 tbsp soy sauce
  • 1 tbsp sugar
  • salt to taste
  • 3 tbsp + 3 tbsp canola oil


  1. Lightly toast dessicated coconut in a pan then grind in the food processor finely.
  2. Wipe leftover dessicated coconut from food processor and place 3 tbsp canola oil, onion, garlic, galangal, bird’s eye chilli, and lemongrass. Blend until it becomes a paste.
  3. Heat oil in a pan or a pot. Add the spice paste and the kaffir lime leaves and sauté for around two minutes.
  4. Add the beef,desiccated coconut, curry powder, coconut cream, soy sauce, knor cubes, sugar and water.
  5. Bring to a boil and simmer in very low heat for 2 hrs {or more} until all the liquid has evaporated.
  6. Don’t forget to mix it from time to time to prevent it from sticking at the bottom of the pan and eventually burning.
  7. Season with salt to taste.
  8. Serve with steamed rice.

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23 Responses

  1. First time visiting your blog..HI there!!Happy birthday to your sister.
    Could we use chicken for this?I really like the recipe

    1. Hi Asha! Thanks so much for dropping by. Yes, you can use chicken for the recipe but I haven’t tried it. Tell all about it when you do. Thanks!

  2. It’s fascinating that the use of coconut and tamarind in this curry is very reminiscent of South Indian cooking. I make a lot of Hyderabadi dishes that include coconut and tamarind….we also include the cardamom, turmeric and cinnamon 😉
    Lovely flavours in this curry. I have heard of beef rending but never made it. Happy Birthday to your sister, mine was on the 7th 🙂


  3. I was curious about the taste of the dish because lots of spices were mix altogether.

  4. Oh Peachie – this looks delicious! Love all of those spices and now I have a use for the tamarind paste in the pantry. 🙂

  5. ohh.. it look deli, too bad i am not into spicy but would love to try a bite of it.. 🙂

  6. here’s your drum roll! hahaha

    side comment: parehas kame ng kapatid mo haha rule ko din yan.. no greetings specially on FB hahaha

    anong lasa nito? hindi ko ma figure out! pede ba pag nagkita tayo, magdala ka? ahahaha

  7. Ms. Peach, leave it to you to make things spicier as usual! I myself ventured to eat a local dish at Cotabato the Curried Duck and I still have a hangover on spices, it seems that I can still imagine the taste till now!

  8. I first tried this back in college when a classmate whose Dad is a professor and frequented Malaysia and Indonesia. They served it to us when we were at their place. I liked it a lot though.

  9. Your Beef Rendang looks delicious! I want to try that recipe at home, too! Thanks for sharing!

  10. I wish I can make my food photos as yummy looking like yours always do! 😛 My food photos look like crap most of the time. 😛 I’ve never had beef rendang before, I hope I can try this out soon, as always, happy you shared your recipe! 😀

  11. I love Beef Rendang but always thought it took too much time to make! Your recipe seems easier. Thanks for sharing the recipe and where to find the ingredients!

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Hi, Peachy here!

I'm a foodie mommy living in the Philippines. I'm a mom to two daughters named PURPLE SKYE and PERIWINKLE MOONE and wife to a loving husband I fondly call peanutbutter♥. I am a foodie by heart, a coffee lover and a froyo and yogurt junkie. Learn more →






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