Indonesian Beef Rendang

Nutrition, per serving

Calculated from the raw ingredient quantities, divided by six servings.

The number that stands out is saturated fat: 35 g per serving, among the highest of any dish in this collection, and it comes almost entirely from the coconut milk rather than the beef. This is a direct consequence of rendang’s defining technique — simmering coconut milk for two-plus hours until it reduces and separates its oil, concentrating the fat rather than diluting it the way a shorter-cooked coconut curry would. Carbohydrate, by contrast, stays very low (11 g), since the dish carries almost no starch or sugar of its own before rice is added.

History

Rendang originated among the Minangkabau people of West Sumatra, where it developed as a meat-preservation technique: very long, gentle cooking in coconut milk and spices, until the liquid nearly fully evaporates, allowed the meat to keep for weeks in a tropical climate without refrigeration.

It gained international recognition in 2011 when a CNN poll named it the most delicious dish in the world, a ranking that has fueled a friendly rivalry with Malaysia over whose recipe is the most authentic.

Ingredients — for 6 people

• 1 kg (2.2 lb) beef (chuck or shin), cut into large cubes
• 800 ml (3⅓ cups) thick coconut milk
• 6 shallots, 4 garlic cloves, ginger, galangal
• 4 red chilies, fresh turmeric
• 2 stalks lemongrass, kaffir lime leaves
• Tamarind, palm sugar, salt

Indonesian rendang recipe, step by step

1. Blend the shallots, garlic, ginger, galangal, chilies, and turmeric into a fine paste.
2. Fry this paste in oil until fragrant and lightly golden.
3. Add the meat and stir to coat it thoroughly with the spice paste.
4. Pour in the coconut milk, add the lemongrass and kaffir lime leaves, and bring to a simmer.
5. Simmer uncovered for at least 2 hours over very low heat, stirring regularly.
6. Continue cooking until the liquid is almost fully absorbed and the meat is tender and deep brown.

Cooking method

Technique: a very slow reduction of the coconut milk until fully caramelized, the meat confiting in its own thickened sauce.

Traditional equipment: a large wok or thick cast-iron pot (kuali), cooked over a wood fire for hours.

Tips: the longer rendang simmers, the darker and drier it becomes; a true rendang should be nearly dry, never in a liquid sauce.

Economic context

Rendang’s origin as a preservation method rather than a quick meal explains its ingredient cost today: a full kilo of beef and 800 ml of coconut milk, simmered for hours until reduced, is a deliberate investment of both money and time, consistent with its traditional role for ceremonies and honored guests rather than routine cooking.

Source: World Bank / FAO, Food Prices for Nutrition database (Cost and Affordability of a Healthy Diet) v4.0, 2024 data, CC BY 4.0, DOI 10.57966/41AN-KY81. Retrieved 29 July 2026. This figure describes the cost of a healthy diet in Indonesia generally — it is not a costing of this specific recipe.

Who this dish suits

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