Beef rendang

by Ed Halmagyi


  • 6 long red chillies, stemmed
  • 2 red onions, chopped
  • 10 cloves garlic, chopped
  • 4cm piece ginger, chopped
  • 6cm piece galangal, peeled and chopped
  • 2 lemongrass stalks, chopped
  • 1½ Tbsp tamarind purée
  • 1 bunch coriander, roots and leaves
  • 2 Tbsp liquid palm sugar
  • 200ml coconut cream
  • 1.2kg chuck beef, diced
  • 8 lime leaves, finely sliced
  • 2 cup beef stock
  • 250ml coconut milk
  • 3 Tbsp kecap manis
  • ½ cup desiccated coconut, toasted
  • rice, to serve


1 Combine the chillies, onion, garlic, ginger, galangal, lemongrass, tamarind, coriander roots and palm sugar in a blender and purée until smooth.
2 Spoon the coconut cream into a large saucepan set over a moderately-high heat. Cook for 10 minutes, until the cream curdles and separates. Add the paste and cook for 10 minutes, stirring often, until thickened and highly aromatic.
3 Add the beef, lime leaves, stock, coconut milk and kecap manis, then simmer for 2 hours, until the beef is tender. Add the desiccated coconut and simmer for another 15 minutes, until the sauce thickens. Serve with coriander leaves and rice.