Beef Rendang

This is a traditional and favourite dish that originated in Indonesia.


For 1 Continued...
150 - 200 gm braising steak ¼ tspn cumin seeds
60 gm onions (prepared weight) 1 or 2 lime leaves
1 clove garlic 1 tbspn tamarind juice
5 gm ginger 250 ml coconut milk
4 gm galangal (see note 1) 500 ml warm water
2 tspn red chilli 1 tbspn dark soy sauce
1 stalk lemon grass 2 small new potatoes
¼ tspn turmeric salt to taste
¼ tspn coriander seeds 50 gm onions (see note 2)



  1. Put the coconut milk and water into a large wok and mix in the marinating meat, soy sauce and tamarind juice.
  2. Bring to a boil and simmer, partially covered, for 1½ hours, adding the potatoes 20 minutes before the 1½ hour cooking time elapses. (The dish should be dryish, but this can be adjusted to suit your own taste).
  3. Season to taste just before serving.


  1. Serve with rice and garnish with deep fried onions and, optionally, freshly chopped chillies and spring onions (scallions).


(1) Galangal may be difficult to find, but can usually be purchased in a 'Thai Selection Pack' from supermarkets such as ASDA (currently priced at £0.97).
(2) The deep fried onions can be purchased or made in advance by thinly slicing the onions and then carefully deep frying.

I'd like to know if you enjoyed this so please email – also feel free to ask for help.
The main ingredients
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The finished meal

Thai Selection Pack
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Contents Thai Selection Pack
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