A spicy beef to render you speechless with delight

6 months ago

beef rendang

Did you know that beef rendang was originally created as a method of preserving meat? But nowadays, it’s hailed as the king of all curries! Carefully created, this simple-looking dish is complex on its own, with layers of flavors and spices that make it stand out among the rest.



Makes 4-5 servings


½ kilo Beef cubes

4 cups Water

2 Tbsps Butter

1 Tbsp Extra virgin olive oil

2 cloves Garlic, finely minced

1 thumb-size Ginger, peeled and chopped

1 Onion, sliced

1 Large potato, peeled and cubed

1 pack Rendang mix

1 cup Coconut milk

1 Kaffir lime leaf

Salt and black pepper, to season

Steamed rice or roti prata, for serving


  1. In a pressure cooker, cook the beef in water until fork tender. Remove meat from the pot while reserving the liquid.
  2. In a large wok over medium high heat, melt the butter with olive oil until golden. Add the garlic and ginger and fry until fragrant. Add the onions and cook until translucent. Add the cooked beef and potatoes, and cook until lightly browned.
  3. Add the rendang mix, coconut milk, reserved liquid, and kaffir lime leaf then mix. If liquid is not enough, add more water to cover the beef and potatoes. Simmer partially covered until sauce is thickened and oil rendered, about 15-20 minutes. Season to taste with salt and pepper. Serve hot with steamed rice or roti prata.


Recipe and photo by Idda Aguilar


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