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Main course
Rendang
From your Mealyo recipe library, perfect for beginners and pros.
Prep time
240 min
Portions
2
Difficulty
Medium
Calories
510 kcal
R
Nutrition
Per portion
Mealyo automatically calculates calories and macros for every recipe, matched to the portion size.
510
kcal
Carbs
20g
Protein
33g
Fat
35g
Ingredients
For 2 portions
- Beef shoulderOr: Beef cheek¼ kg
- Coconut milk130 ml
- ShallotsOr: Onions1 Stk
- Garlic cloves1 Stk
- Ginger1 cm
- GalangalOr: Ginger½ cm
- Lemongrass1 stalk
- Lime leaves1 leaf
- Chili pepper 1 pc redas needed
- Tamarind pasteOr: Lime juice¼ tbsp
- Cinnamon stick1 Stk
- Star anise1 Stk
- Kerisik 0.75 tbsp toasted coconut flakesas needed
- Brown sugar¼ tbsp
- Iodized salt2 tsp
Method
Step by step
- 1
Finely puree shallots, garlic, ginger, galangal and chili in a blender.
- 2
Lightly bruise lemongrass.
- 3
Fry spice paste in a heavy pot for 5 min until fragrant.
- 4
Cut beef into cubes and add, sear all over.
- 5
Add coconut milk, lemongrass, lime leaves, cinnamon and star anise.
- 6
Simmer 2.5 hr, stirring occasionally, until sauce thickens and oil separates.
- 7
Add tamarind paste, sugar and salt.
- 8
Stir in kerisik.
- 9
Simmer another 30 min over low heat until almost dry and dark brown.
- 10
Serve with rice.
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