10 Ways to Make Beff Rendang Delicious and Simple Recipe

10 Ways to Make Beef Rendang Delicious and Simple Recipe

Making rendang requires proper cooking techniques to produce delicious rendang dishes. Usually for cooking rendang itself, it takes liquid and thick coconut milk to make the spices seep into the meat. These ingredients are generally cooked in about 3-4 hours. But for those of you who don't like beef, the rendang spice recipe can also be used to cook with basic ingredients such as chicken, beef, jengkol and others. You just choose the desired recipe variation to make 10 Ways to Make Beff Rendang Delicious and Simple Recipe.
Well, there's no harm in trying to cook rendang yourself at home. Rendang dish can be served for various special events or daily. Curious how to make it?
Here it is 10 Ways to Make Beef Rendang Delicious and Simple Recipe.

1. Beef Rendang

How to Make beff rendang recipe

  • 500 gr of meat
  • 1 lemongrass stick
  • 3 pieces of orange leaf
  • 2 bay leaves
  • 1 galangal segment
  • 2 cm cinnamon
  • 1 teaspoon brown sugar
  • 1 teaspoon beef broth and salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground pepper
  • Lime
  • 500 ml coconut milk from 1/2 coconut

Ground spices:
  •  4 cloves garlic
  •  6 red onions
  •  2 candlenuts
  •  1/2 teaspoon coriander
  •  3 large red chilies (remove seeds)
  •  2 cm turmeric
  •  3 cm ginger

How to make:
  • Wash clean meat, cut according to taste, give lime juice, then wash again
  • Blend seasoning, then saute ground spices with lemongrass, orange leaves, bay leaves, cinnamon, and galangal until cooked
  • Enter the meat, stir well, then add coconut milk. Cook on low heat while stirring occasionally.
  • Then add salt, broth, cumin, pepper and brown sugar, let stand until the spices soak and the water shrinks.
  • Correct the taste, lift and serve.

2. Rendang meat eggs and potatoes

how to make beff rendang and potato recipe

  • 300 grams of ground beef
  • 3 hard-boiled eggs
  • 2 pieces of cut potatoes
  • 1000 ml coconut milk
  • 2 lemongrass stems
  • 2 bay leaves
  • 6 pieces of orange leaf
  • 1 sheet of turmeric leaves
  • 1 piece deer/flower star anise
  • Salt, mushroom broth, and sugar

Ground spices:
  • 10 curly red chilies
  • 2 large red chilies
  • 10 cloves of onion
  • 5 cloves of garlic
  • 3 cm ginger
  • 5 cm galangal
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin powder
  • 1/4 teaspoon nutmeg powder

How to make:
  • Saute the spice paste until completely cooked and remove the oil then add the lemongrass, bay leaves, orange leaves, turmeric leaves and cook the cooked cake until fragrant again
  • Enter the pieces of meat stir until it changes color then add coconut milk and eggs, cook again on medium heat while stirring occasionally.
  • Season with salt, mushroom broth and a little sugar, continue cooking until the coconut milk shrinks and the meat is tender, if you want the brown color to cook over low heat for 4-5 hours.
  • Finally add the potatoes and cook until the potatoes are tender, remove from the heat, and are ready to be served.

3. Rendang Padang

How to Make Rendang Padang Beff recipe

  • 1/2 kg of lean beef
  • 1/4 kg thick coconut milk or 300 ml
  • 10 red onions
  • 5 pieces of garlic
  • 1/2 ounce of curly red chili
  • 1 cm ginger
  • 1 cm ginger ginger
  • 1 teaspoon coriander
  • 2 lemongrass stems first
  • 2 candlestick seeds
  • 2 pieces of orange leaf
  • 3 bay leaves
  • 1 sheet of turmeric leaves
  • Salt to taste
  • Just enough sugar

How to make:
  • Blend the red and white onions first, chili, ginger, galangal, and coriander.
  • Start steaming a piece of beef with the finely grounded spices, wait until the water and the meat of the unclean meat are dry.
  • Add thick coconut milk, lemongrass, Kandis acid, orange leaves, bay leaves, salt and sugar. Then stir until evenly distributed, don't forget the turmeric leaves but tear them first.
  • Wait until the coconut milk boils and a little oil, then reduce the heat.
  • Keep stirring constantly so that the rendang does not stick to the pan, wait until the rendang changes color and dries somewhat.
  • Raise rendang and dishes are ready to be served with warm rice.

Also Read: 10 Ways to Make Beef Rendang Delicious and Simple Recipe

4. Lamb Meat Rendang

How to make lamb rendang

  • 500-gram pieces of beef or the front of the upper part
  • 500 ml coconut milk from 3/4 coconut
  • 1500 ml coconut milk from 3/4 coconut
  • 1 tablespoon of soy sauce
  • 2 cm ginger cured
  • 1 lemongrass stalk, crushed

Ground spices:
  • 20 red chilies
  • 12 grains of onion
  • 4 cloves garlic
  • 2 cm ginger
  • 4 candlenuts
  • 1 teaspoon pepper
  • 2 teaspoons coriander
  • 2 teaspoons of salt

How to make:
  • All ingredients are mashed. Set aside.
  • Meat cut according to taste then wash thoroughly.
  • Heat the coconut milk, add the spices that have been mashed, lemongrass, turmeric leaves, kaffir lime leaves, and Kandis acid. Wait for it to boil.
  • After the coconut milk comes out, add the goat meat. Stir the coconut milk until the meat is tender and the sauce is dry.
  • Taste, lift and serve tests.

5. Dry Rendang

How to make dry beef rendang recipe

  • 1 kg of thigh beef
  • 2500 ml coconut milk from 3 grams of old grated coconut
  • 3 of lemongrass stewed
  • 8 pieces of orange leaf
  • 5 bay leaves

Ground spices:
  • 250 gr of red curly chili and cayenne
  • 250 gr shallots
  • 8 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon fennel
  • 1 nutmeg
  • 5 clove grains
  • 3 candlenuts
  • 1 teaspoon pepper
  • 4 tablespoons coriander
  • As extensive as ginger
  • As broad as galangal
  • As turmeric as turmeric
  • Salt, enough sugar

How to make:
  • Cut meat about 1 kg into 20 pieces.
  • Put coconut milk into the pan, add lemongrass, orange leaves, bay leaves and spices. Cook over low heat while continuing to stir slowly. How to stir it like a draw. Coconut milk is stirred on the surface, taken little by little with a vegetable spoon. Coconut milk bucket boils for about 15 minutes.
  • Put the meat, stir until boiling, reduce the heat. Give salt, sugar to taste. Cook until the coconut milk thickens, stirring so it doesn't burn.
  • Continue cooking over low heat until rendang is dry and oily.

6. Rendang Medan

how to make rendang from medan recipe

  • 1 kg of beef
  • 250 grams of potatoes
  • 2 old coconut milk (thick and runny)
  • 1/2 grated coconut (puree)
  • 3 bay leaves
  • 3 lemongrass
  • 4 galangal segments
  • 3 ginger segments
  • 7 pieces of orange leaf
  • 4 pieces turmeric leaves
  • 1-star anise
  • 2 cinnamon
  • 5 cardamom
  • Pepper salt sugar, tamarind water

Ground spices:
  • 20 shallots
  • 14 garlic
  • 2 turmeric segments
  • 4 hazelnut
  • 1 2 tablespoons coriander
  • 100 gr curly chili
  • 8 red cayenne

How to make:
  • Put the meat and all seasonings in the pan. Light the fire until the water comes out. Let it shrink a little.
  • Add thick coconut milk. Stir until boiling. Continue to stir until it shrinks in half.
  • Enter the runny coconut stir continuously until cooked for about 1 hour until the oil comes out. Add the smooth flakes and potatoes.
  • Turn down the heat, add tamarind water. Keep stirring until the potatoes are cooked and the sauce is dry.
  • Serve.

7. Lung Rendang

lung rendang recipe


  • 1.5 kg lung cut according to taste
  • 3 liters of coconut milk
  • 2 bay leaves,
  • Orange leaves to taste
  • 1 sheet of turmeric leaves
  • 2 pieces of Kandis acid

Ground spices:
  • 15 cloves of garlic, chopped
  • 10 cloves of shallot, chopped
  • 2 sections of Ginger, chopped
  • 2 galangal segments, chopped
  • 2 lemongrass stems, chopped
  • 100 gr curly red chili
  • 1 tablespoon fine coriander
  • Salt to taste

How to make:
  • Blend the seasoning with a blender or pulverize.
  • Saute ground spices until fragrant, add turmeric leaves, orange leaves, and lungs. Then stir until half cooked.
  • Enter the coconut milk stir, stir well so that the coconut milk does not break and cook until cooked.
  • Before turning off the fire. Add 2 pieces of Kandis acid.
  • Serve.

8. Mussels Rendang

make mussels rendang at home

  • 400 grams of green mussels, wash, then drain
  • 3 tablespoons of orange leaves, remove the bone
  • 2 pcs bay leaves
  • 2 lemongrass, bruising the whites
  • 2 pcs turmeric leaves
  • 2 tablespoons of lime juice
  • 1 teaspoon salt
  • 1/2 gr pepper
  • 700 ml thick coconut milk
  • Oil

Ground spices:
  • 7 cloves of garlic
  • 9 cloves of onion
  • 7 red chilies
  • 2 turmeric segments
  • 30 ml of oil for blending
  • Fried onions

How to make:
  • Smear the clams with lime juice then let stand 15 minutes to remove the fishy smell, after that wash with hot water and drain.
  • Mix all seasonings into a blender, then add oil, blend until smooth.
  • Heat oil and saute ground spices, bay leaves, orange leaves, turmeric leaves, and lemongrass until fragrant and cooked.
  • Give coconut milk, stir and then season with sugar and salt.
  • Add clams, stir and cook until boiling over low heat.
  • After boiling, continue cooking until the spices are absorbed and cooked. Usually until the oil comes out, lift it.
  • Ready to be served with a sprinkling of fried onions and warm rice.

9. Petai Rendang

how to make petai rendang at home

  • 500 gr old Petai
  • 1 liter of coconut milk
  • 500 ml of water
  • 2  lemongrass stems
  • 1 galangal
  • 3 bay leaves
  • 3 orange leaves
  • 1 tablespoon of salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1 teaspoon of broth powder

Ground spices:
  • 10 red chilies
  • 6 devil cayenne peppers
  • 8 red onions
  • 4 cloves garlic
  • 1 tablespoon coriander
  • 3 candlenuts
  • 1/2 cumin
  • As extensive as ginger

How to make:
  • Soak Petai all day with rice washing water (so it does not smell too bad).
  • After soaking, peel the petai skin and boil for about 1 hour, remove the drain. Crush petai until flat.
  • Heat the oil and saute the spices until fragrant.
  • Enter the lemongrass, galangal, bay, and orange leaves. Don't forget to put salt, sugar, pepper and broth.
  • Enter 100 ml of water, then add petai. Stir until the spices are mixed.
  • Add coconut milk and add 400 ml of water.
  • Stir it, don't forget the taste correction.
  • Wait until the water has shrunk and the spices have seeped in.
  • Petai Rendang is ready to serve.

10. Chop Beef Rendang

how to make chop beff rendang at home

  • 500 gr of beef
  • 2 grains of coconut (take the thick coconut milk)
  • 150 gr grated coconut (roasted)
  • 2 pieces of turmeric leaves
  • 2 deaf flowers
  • 2 pieces of Kandis acid
  • Galangal to taste
  • 3 lemongrass
  • 3 bay leaves
  • 3 pieces of orange leaf

Ground spices:
  • 10 cloves of onion
  • 5 cloves of garlic
  • 3 candlenuts
  • 1 teaspoon coriander
  • 1 teaspoon pepper
  • Ginger to taste
  • Turmeric to taste
  • 10 curly red chilies
  • 5 red cayenne peppers
  • To taste salt and flavoring

How to make:
  • Wash clean beef then cover with salt and lime. Let stand 10 minutes then rinse thoroughly.
  • Grated grilled coconut then mash until smooth.
  • Smooth seasoning blender. After the seasoning is blended, slice the ginger and lemongrass, then blend until smooth. Set aside.
  • Saute the spice paste after pouring all the thick coconut milk while stirring. Then enter the Kandis acid, deaf flowers, bay leaves, orange leaves, and galangal lemongrass that is blended.
  • Mix coconut roast that has been finely ground. Give salt and flavoring.
  • After the coconut milk is released, add the meat. After the meat is slightly tender, lift the meat aside and shred.
  • Mix shredded meat into coconut milk. Stir until the coconut milk dries and no more oil from the coconut milk comes out.
And this is how to make 10 Ways to Make Beef Rendang Delicious and Simple Recipe, you can do at home