Method
- Blend the soaked dried chilies, fresh chilies, shallots, garlic, galangal, ginger and turmeric to a fine paste with a splash of water. This is the bumbu — the foundation of the curry.
- In a wide heavy pot or wok, combine coconut milk, the bumbu paste, sliced lemongrass tender cores, bruised lemongrass tops, kaffir lime leaves, salam leaves, coriander, cumin, salt and tamarind. Stir constantly over medium-low heat.
- Bring to a low simmer. Add the beef cubes; submerge them. Continue simmering and stirring frequently — for the first hour, this is gulai (a wet curry stage), with the meat cooking and the coconut milk reducing slowly.
- After 90 minutes the liquid will have reduced by half and turned brick-red. Continue to stir frequently — burning is the constant risk. The beef will tenderise as it cooks; resist the urge to add water.
- After 3 hours the coconut milk will have broken into oil, and the rendang transitions into kalio stage (a brown, semi-dry curry). Continue cooking — this is where most home cooks stop, but true rendang goes further.
- Add the kerisik (toasted coconut paste) at hour 3.5. Continue cooking another 30–45 minutes until almost no liquid remains, the oil has separated and clings to the beef pieces, and the meat is fork-tender. The rendang is done when it's deeply browned, oily-glossy, and the spices have crystalised onto each piece. Rest covered 20 minutes; serve warm with rice. Improves over 3 days.
Common questions
Can Rendang Padang be made ahead?
Rendang Padang is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 240 minutes.
Is Rendang Padang spicy?
Rendang Padang as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Rendang Padang vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Rendang Padang to make at home?
Rendang Padang is more demanding — total time around 270 minutes plus marinating/resting where noted. Specific technique (knife work, wok hei, fermentation) makes the difference between a passable result and the real thing.
Can Rendang Padang be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Rendang originates from the Minangkabau people of West Sumatra and was historically a way to preserve meat in a hot climate without refrigeration. Three named stages: gulai (wet curry), kalio (semi-dry, brown), and rendang (fully dry, dark, dense) ? most non-Indonesian restaurants serve kalio and call it rendang. The kerisik (toasted shredded coconut, ground) is the irreplaceable signature; without it the dish is a different curry. CNN's 2017 'world's best food' poll crowned rendang #1.
