Rendang Daging Restourant Style Malay Food


Rendang Daging, often hailed as the king of Malaysian dishes, is a rich and aromatic beef stew simmered in coconut milk and a plethora of spices until the meat becomes tender and flavorful. Originating from the Minangkabau ethnic group of Indonesia, Rendang has become an iconic dish in Malaysian cuisine, celebrated for its complex flavors and cultural significance. In this detailed recipe, we will delve into the traditional method of preparing Rendang Daging, step by step, ensuring that every aspect of this culinary masterpiece is meticulously crafted to perfection.


Let’s start by gathering the essential ingredients for making Rendang Daging:

For the Spice Paste (Rempah):

  • 10-12 dried red chilies, deseeded and soaked in hot water
  • 5 shallots, peeled and roughly chopped
  • 4 cloves garlic, peeled
  • 2-inch piece of ginger, peeled and sliced
  • 2-inch piece of galangal, peeled and sliced
  • 2 stalks lemongrass, white part only, sliced
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon ground black pepper
  • 1 tablespoon tamarind paste
  • 1 tablespoon palm sugar or brown sugar
  • Salt to taste

For the Beef:

  • 1.5 kg beef, preferably brisket or chuck, cut into large chunks
  • 400 ml thick coconut milk
  • 4 kaffir lime leaves
  • 2 cinnamon sticks
  • 2 star anise
  • 4 cardamom pods
  • 4 cloves
  • 2 tablespoons tamarind paste
  • 2 tablespoons palm sugar or brown sugar
  • Salt to taste


Before we embark on the cooking process, let’s prepare the ingredients with care and attention to detail to ensure that every element of the Rendang Daging is infused with flavor.

  1. Preparing the Spice Paste (Rempah):
    • Drain the soaked dried red chilies and transfer them to a blender or food processor.
    • Add the shallots, garlic, ginger, galangal, lemongrass, ground turmeric, ground coriander, ground cumin, ground cinnamon, ground nutmeg, ground cloves, ground cardamom, ground fennel seeds, ground black pepper, tamarind paste, palm sugar, and a pinch of salt to the blender.
    • Blend the ingredients into a smooth paste, adding a little water if necessary to facilitate blending. Set aside.
  2. Preparing the Beef:
    • Trim any excess fat from the beef chunks and pat them dry with paper towels.
    • Season the beef generously with salt and set aside while you prepare the other ingredients.

Cooking Process:

Now that the spice paste and beef are prepared, let’s move on to the cooking process to create the aromatic and tender Rendang Daging.

  1. Cooking the Spice Paste (Rempah):
    • Heat a large, heavy-bottomed pot or Dutch oven over medium heat.
    • Add the spice paste (rempah) to the pot and cook, stirring constantly, for 10-15 minutes, or until the paste is fragrant and the oil starts to separate from the spices.
    • Be patient during this process as it is crucial for developing the depth of flavor in the Rendang.
  2. Adding the Beef and Coconut Milk:
    • Once the spice paste is cooked, add the beef chunks to the pot, stirring to coat them evenly with the paste.
    • Pour in the thick coconut milk, ensuring that the beef is submerged in the liquid.
    • Add the kaffir lime leaves, cinnamon sticks, star anise, cardamom pods, and cloves to the pot, distributing them evenly throughout the mixture.
    • Stir in the tamarind paste and palm sugar, adjusting the amount to suit your taste preferences.
    • Bring the mixture to a gentle simmer, then reduce the heat to low.
  3. Simmering the Rendang:
    • Cover the pot partially with a lid to allow some steam to escape, and let the Rendang simmer gently over low heat.
    • Stir the Rendang occasionally to prevent it from sticking to the bottom of the pot and ensure even cooking.
    • The Rendang will need to simmer for at least 3-4 hours, or until the beef is fork-tender and the sauce has thickened to a rich, dark brown color.
    • This slow cooking process is essential for allowing the flavors to meld together and develop the characteristic complexity of Rendang.
  4. Adjusting Seasoning and Consistency:
    • Taste the Rendang and adjust the seasoning if necessary, adding more salt, sugar, or tamarind paste to achieve the perfect balance of flavors.
    • If the sauce is too thin, continue simmering the Rendang uncovered until it reaches your desired consistency. Conversely, if the sauce is too thick, you can add a little water to thin it out.
  5. Finishing Touches:
    • Once the beef is tender and the sauce has thickened to your liking, remove the pot from the heat.
    • Discard the cinnamon sticks, star anise, cardamom pods, and cloves, as they have already infused their flavors into the Rendang.
    • Allow the Rendang to rest for a few minutes before serving to allow the flavors to further develop and meld together.

Garnishing and Serving:

Now that our Rendang Daging is cooked to perfection, let’s garnish it with some final touches to elevate its presentation and flavor.

  1. Garnish with Fried Shallots:
    • Heat some oil in a small pan over medium heat.
    • Add thinly sliced shallots to the hot oil and fry until golden brown and crispy.
    • Use a slotted spoon to transfer the fried shallots to a plate lined with paper towels to drain off any excess oil.
    • Sprinkle the fried shallots over the Rendang just before serving to add a crunchy texture and savory flavor.
  2. Serve with Condiments:
    • Rendang Daging is traditionally served with steamed rice or coconut rice to soak up the rich and aromatic sauce.
    • You can also serve it with traditional Malaysian condiments such as sambal belacan (spicy shrimp paste), sliced cucumbers, and fresh lime wedges for a burst of freshness and heat.
  3. Garnish with Fresh Herbs:
    • Just before serving, garnish the Rendang Daging with some freshly chopped cilantro or Thai basil to add a pop of color and herbal aroma.
  4. Plating with Precision:
    • Transfer the Rendang Daging to a large serving dish or individual bowls, making sure to spoon some of the thick sauce over the beef.
    • Arrange the garnishes of fried shallots and fresh herbs on top of the Rendang for a visually stunning presentation.


As you present your meticulously prepared Rendang Daging to your guests, take a moment to appreciate the depth of flavor and cultural significance embodied in this iconic Malaysian dish.

  1. Aromatic Aromas:
    • As you lift the lid of the pot containing the Rendang Daging, allow the fragrant aroma of spices, coconut milk, and tender beef to waft through the air, tantalizing the senses and whetting the appetite of your guests.
  2. Vibrant Visuals:
    • The rich, dark brown sauce enveloping the tender beef chunks, adorned with flecks of fried shallots and fresh herbs, creates a visually stunning centerpiece that is sure to impress even the most discerning diners.
  3. Cultural Connection:
    • As you serve the Rendang Daging alongside steamed rice and traditional condiments, share with your guests the cultural significance of this dish, rooted in the heritage of the Minangkabau people of Indonesia and embraced as a beloved culinary treasure in Malaysia.
  4. Savoring the Experience:
    • Encourage your guests to savor each bite of the Rendang Daging, allowing the complex flavors to dance on their taste buds and transporting them on a culinary journey to the vibrant streets of Malaysia.


In conclusion, Rendang Daging is more than just a dish – it is a culinary masterpiece that embodies the rich tapestry of Malaysian flavors, history, and culture. By following this detailed recipe and paying careful attention to each step of the cooking process, you can recreate the magic of Rendang Daging in your own kitchen, delighting your senses and those of your loved ones. So, gather your ingredients, embrace the spirit of exploration, and embark on a flavorful journey through the heart of Malaysian cuisine with Rendang Daging as your guide. Selamat makan! (Enjoy your meal!)

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