Beef Rendang {Spicy Beef Stew with Coconut}

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  • 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.