Apart from its spectacular beaches and verdant forests, the siren call of Indonesia’s fantastic food heritage is another major attraction for holidaymakers. Redolent with fragrant herbs and spices such as ginger, lemongrass, galangal, chilli, garlic, and turmeric, many of its local dishes become
firm favourites of global travellers – and are just one of the many reasons they keep returning to these beautiful islands.

Short of time? Skip ahead to the top 5 questions guests ask about Beef Rendang or go straight to our beef Rendang recipe.

indonesian cooking class ingredients

The most iconic dishes of Indonesia include nasi goreng (fried rice), kalio curry and beef Rendang
– all featuring quintessential Indonesian ingredients, but each with its own distinct flavour profile.

Nasi Goreng with satay

We serve all three of these tasty dishes at Bawah Reserve and our chefs kindly agreed to share the secrets of how they prepare our most popular dishes, so you can recreate the tastes of Indonesia in the comfort of your own home.

Indonesian beef rendang and white rice

So, here’s their recipe for what may be the most beloved Indonesian dish of all – beef Rendang.
Known to locals as rendang daging, this explosively flavourful chart-topper is a rich stew of beef
simmered with spices in creamy coconut milk until tender and succulent. Thought to have
originated in Sumatra, it is today rightly famous throughout Indonesia, Malaysia and Singapore.
Beef is traditionally used, but you can substitute lamb or chicken if you like. Once tasted, never
forgotten!

beef rendang bowl Indonesia Bawah Reserve Treetops restaurant

Beef Rendang Recipe

Serves four

Ingredients

 2 tablespoons oil
 500 grams of cubed beef, preferably tenderloin
 2 salam (bay) leaves
 3 lime leaves
 3 stalks of lemongrass, smashed with the back of a knife and cut into half
 2 cups unsweetened coconut milk
 1 cup water
 Salt and pepper to taste
 Deep-fried shallots and toasted coconut flakes to garnish
 Steamed rice for serving

Bumbu paste (can be made ahead)
 8-10 shallots, peeled and chopped
 6 cloves garlic, peeled and chopped
 5 long red chillies, seeded and chopped
 4 small chillies, seeded and chopped (or more for extra spiciness)
 5cm (about 2 tbsp) each of galangal, turmeric, and ginger, peeled and chopped
 1 tbsp coriander seeds
 5 candlenuts (can substitute hazelnut or macadamia)
 1 tsp white peppercorns
 1 pinch of freshly grated nutmeg
 2 cloves
 1 tsp belacan (shrimp paste)

Method

1. Blend the bumbu paste ingredients in a mortar and pestle, or in a food processor. A traditional
paste would be roughly blended, but if you prefer it smooth you can add a little water or coconut
oil. Set aside for at least an hour.
2. Heat the oil in a heavy stockpot. Add the bumbu paste and fry gently over low heat for two
minutes until fragrant.
3. Stir in the beef cubes, lemongrass, and salam leaves until well coated with the paste.
4. Add the coconut milk and water and bring to a simmer over low heat, stirring frequently.
5. Cover with a lid and allow to simmer for one to two hours, until the meat is tender and the
liquid has reduced to a thick sauce.
6. Remove the leaves and the lemongrass, and season with salt and pepper to taste.
7. Garnish with fried shallots and toasted coconut flakes, and serve with steamed rice.

Remember, Indonesian food is all about the mighty sambal – a chilli-based condiment that graces every Indonesian meal. Here are the recipes for our favourite 3 Sambals.

Indonesian sambals

The top 5 questions guests ask about Rendang

serve beef Rendang with rice and shallots

1)Which cut of beef is best for Rendang?

The chefs at Bawah recommend tenderloin, but sirloin or topside are suitable too.

2) Is Rendang spicy?

It is really up to you! Our recipe uses five long red chillies and four small chillies,
seeded and chopped, but you can use less than this if you want mild, creamier effect. Equally, you can add more chillies if you prefer a spicier Rendang.

3) What should I serve with beef Rendang?

Ours comes with fluffy white rice and is garnished with fried shallots and toasted coconut flakes.

We also serve our three favourite sambals with it: sambal belacan, sambal hijau and sambal matah.

4) How healthy is beef Rendang?

As with many recipes, it depends on the ingredients you use; there are always ways to
modify the recipe to make it healthier. Here are some options

Use reduced-fat coconut milk if you want to limit calories; organic if possible
Use less oil
Use the best quality grass-fed, pastured or free-range beef, lamb or chicken available
Trim the meat of all visible fat, if your goal is to reduce fat content
Serve with brown rice or cauliflower rice