Beef / Local Delights

Beef Rendang

June 20, 2017


Beef Marinade

For cooking

  • 250g of Onions
  • 1 Tablespoon of Oil

Cooking Marinade

  • 2-3 lime leaves
  • 1 Teaspoon of sugar
  • ½ Teaspoon of salt
  • 1 Teaspoon of dark soya sauce

Additional Ingredients

  • 170-225ml of water
  • 140-170g basic rendang paste
  • 115ml of coconut milk


  1. Season beef with beef marinade and leave for ½ an hour.
  2. Slice onions very thinly and fry with 1 tablespoon of oil in a heavy saucepan till lightly brown. Add the beef and cooking marinade and cook, covered, over a moderately high heat for 7 minutes or till meat changes colour. Stir occasionally to prevent beef from burning
  3. Add the water and rendang paste, stir well, reduce heat to low. Cover with a tight-fitting lid and simmer for 1 hour or until tender. Add the coconut milk. Stir well and simmer for another ½ an hour or till meat is tender and gravy becomes thick and oily. Add some water if gravy is greatly reduced before the meat is tender.