It's Not Easy to Forget The Delicious Padang Meat Rendang

Rendang is a meat-based dish and is produced from a long, low temperature cooking process and topped with various spices and coconut milk. The cooking process takes approximately four hours, until all that remains are pieces of dark black meat. At room temperature, this dish can last for weeks. Rendang that is cooked for a short time and the coconut milk has not dried is called kalio, the color is slightly light yellowish brown.

In 2011, rendang was named the first dish on CNN International's World's 50 Most Delicious Foods list. Apart from that, in 2018, rendang was also officially designated as one of Indonesia's five national dishes.

If you are curious about how to make it, please try the recipe below.

Recipe for typical Padang Beef Rendang Seasoning


1 kg beef

1 liter of thick coconut milk from 3 coconuts (don't mix the first juice with water)

550 grams of grated coconut, roasted until brown

5 bay leaves

1 turmeric leaf

10 lime leaves

5 stalks of lemongrass

1/2 cinnamon stick

3 cloves

2 teaspoons salt

1 star anise flower

Ground beef rendang seasoning:

• 65 grams of garlic

• 125 grams of shallots

• 15 grams of turmeric

• 35 grams of ginger

• 75 grams galangal

• 35 grams of candlenuts

• 1/2 teaspoon ground pepper

• 1 teaspoon coriander

• 1 cardamom pod

• 1/4 nutmeg

How to make typical Padang beef rendang:

1. Saute ground spices and roasted grated coconut. Stir well.

2. Add bay leaves, lime leaves, turmeric leaves and lemongrass. Cook until fragrant.

3. Add meat. Stir well.

4. Pour in coconut milk. Stir well.

4. Cook the rendang over low heat until the rendang is dry. Serve this dish with your beloved family or friends. Good luck!