OH ternyata gini Cara masak Rendang biar Dagingnya Empuk dan bumbunya meresap banget ke dagingnya
OH ternyata gini Cara masak Rendang biar Dagingnya Empuk dan bumbunya meresap banget ke dagingnya is a medium Indonesian recipe that serves 4. 460 calories per serving. Recipe by SUTIYO OFFICIAL on YouTube.
Prep: 30 min | Cook: 3 hrs 45 min | Total: 4 hrs 30 min
Cost: $45.92 total, $11.48 per serving
Ingredients
- 1 kg Beef Chuck (cut into bite‑size cubes, thin pieces for faster cooking)
- 1 tsp Baking Soda (helps break down muscle fibers for quicker tenderness)
- 8 pcs Red Chili Peppers (large, seeded for less heat if desired)
- 6 cloves Garlic (peeled)
- 8 pcs Shallots (peeled)
- 2 cm Fresh Ginger (peeled and sliced)
- 2 cm Galangal (peeled and sliced)
- 2 leaves Turmeric Leaf (fresh, torn)
- 3 leaves Kaffir Lime Leaf (fresh, torn)
- 2 leaves Bay Leaf (Daun Salam) (whole)
- 2 stalks Lemongrass (bruised and cut into 2‑inch pieces)
- 100 ml Water (for blending the spice paste)
- 200 ml Thin Coconut Milk (first addition, pourable consistency)
- 200 ml Thick Coconut Milk (second addition, very creamy)
- 1 tbsp Palm Sugar (or brown sugar)
- 1 tsp Salt (adjust to taste)
- 1 pcs Beef Stock Cube (Kaldu Bubu) (or 1 tsp beef bouillon powder)
- 100 g Toasted Coconut (Kelapa Gongseng) (dry‑toasted, adds nutty depth)
- 2 tbsp Cooking Oil (neutral oil for sautéing)
Instructions
Prepare the Beef
Cut the beef into bite‑size cubes, preferably thin pieces for faster cooking. Place the meat in a bowl, sprinkle the baking soda over it, and stir to coat evenly. Let it sit for 5 minutes, then rinse thoroughly under cold water and pat dry.
Time: PT10M
Make the Spice Paste
Add red chilies, garlic, shallots, ginger, galangal, turmeric leaf, kaffir lime leaf, and bay leaf into the blender. Add 100 ml water to help blending. Blend until the mixture is completely smooth.
Time: PT5M
Sauté the Paste
Heat 2 tbsp oil in a large wok over medium heat. Add the blended spice paste and stir‑fry, scraping the bottom, until the paste turns dark brown and the raw aroma disappears (about 10‑12 minutes).
Time: PT12M
Temperature: Medium heat
Add Aromatics
Add bruised lemongrass stalks, extra turmeric leaf, kaffir lime leaf, and bay leaf to the wok. Continue to sauté for another 3‑4 minutes until the aromatics release their fragrance.
Time: PT4M
Temperature: Medium heat
Incorporate Dry Spices
Stir in the dry spice blend (if using pre‑made rendang powder) and cook for 2 minutes to toast the spices.
Time: PT2M
Temperature: Medium heat
Add Beef and Soak
Add the rinsed beef to the wok, stirring to coat each piece with the spice mixture. Let the meat soak in the spices for 15 minutes, then rinse quickly to remove excess salt and soda.
Time: PT15M
First Coconut Milk & Seasoning
Pour in the thin coconut milk, crumble the beef stock cube, add salt and palm sugar. Bring to a gentle boil, then reduce to a simmer. Cook until the liquid reduces by about half (≈30 minutes), stirring occasionally.
Time: PT30M
Temperature: Low simmer
Add Toasted Coconut
Stir in the toasted coconut (kelapa gongseng). Continue to simmer on low heat for about 3 hours, or until the meat is fork‑tender and the sauce has thickened and clings to the meat. If the sauce dries out, add a splash of thick coconut milk as needed.
Time: PT3H
Temperature: Low simmer
Final Reduction
When the meat is tender and the sauce is almost dry, remove the lemongrass, turmeric leaf, kaffir lime leaf, and bay leaf. Taste and adjust salt or sugar if necessary. Serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 460
- Protein
- 30 g
- Carbohydrates
- 12 g
- Fat
- 32 g
- Fiber
- 2 g
Dietary info: Gluten-Free, Dairy-Free, Paleo-Friendly
Allergens: Coconut
Ingredient Substitutions
- Instead of Beef Chuck: Beef Brisket, Beef Short Ribs
- Instead of Baking Soda: None
- Instead of Red Chili Peppers: Dried red chilies (rehydrated)
- Instead of Garlic: Garlic paste (1 tsp)
- Instead of Shallots: Red onion (½ cup, finely chopped)
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Galangal: Ginger (extra)
- Instead of Turmeric Leaf: Fresh turmeric root (1 tsp grated)
- Instead of Kaffir Lime Leaf: Lime zest (½ tsp)
- Instead of Bay Leaf (Daun Salam): Cinnamon stick (1 small)
- Instead of Lemongrass: Lemon zest (1 tsp)
- Instead of Water: Broth
- Instead of Thin Coconut Milk: Coconut water (200 ml)
- Instead of Thick Coconut Milk: Coconut cream
- Instead of Palm Sugar: Brown sugar
- Instead of Salt: Sea salt
- Instead of Beef Stock Cube (Kaldu Bubu): Chicken stock cube
- Instead of Toasted Coconut (Kelapa Gongseng): Coconut flakes (dry)
- Instead of Cooking Oil: Vegetable oil
Equipment Needed
- Sharp Chef Knife
- Cutting Board
- Blender or Food Processor
- Large Wok or Heavy‑Bottom Pot
- Wooden Spatula or Ladle
- Measuring Cups and Spoons
- Mixing Bowl
- Colander (optional)
- Timer (optional)
Critical Steps — Do Not Skip
- Soaking beef in baking soda for quick tenderization
- Blending spices to a completely smooth paste
- Sautéing the spice paste until it turns dark brown and dry
- Adding thick coconut milk only after the sauce has reduced
- Cooking the rendang low and slow for 3 hours until the sauce clings to the meat
Chef Tips from the Video
- Use thinly sliced beef for faster tenderization
- Toast the shredded coconut until golden for extra aroma
- Add a small piece of tamarind paste for a subtle tang if desired
Troubleshooting
Meat is still tough after 3 hours
Increase cooking time by 30‑45 minutes or add a little more thin coconut milk to keep the meat moist.
Sauce is too watery
Continue simmering uncovered on low heat, stirring frequently, until the liquid evaporates and coats the meat.
Spice paste burnt at the bottom
Reduce heat immediately, add a splash of water or thin coconut milk, and stir vigorously to deglaze.
Storage
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze in portions for up to 2 months
Room temperature: Not recommended; rendang should be kept refrigerated
Make-Ahead Tips
- Rendang tastes better the next day; refrigerate overnight and reheat gently before serving
- Portion and freeze for future meals; thaw in the refrigerator and reheat on low heat.
Frequently Asked Questions
What is the cultural significance and history of Beef Rendang in Minangkabau (West Sumatra) cuisine?
Beef Rendang originates from the Minangkabau people of West Sumatra, Indonesia. Traditionally it was a ceremonial dish served at weddings, festivals, and important gatherings, symbolizing hospitality and communal celebration. The long cooking process was originally a method of preserving meat before refrigeration, allowing it to last for days.
What are the traditional regional variations of Rendang in Indonesian cuisine?
In Indonesia, rendang varies by region: Padang (Minang) rendang is dry and heavily spiced; Aceh rendang may be wetter and sweeter; Javanese rendang often includes additional sweet soy sauce; and Balinese rendang incorporates local herbs like lemongrass and galangal in higher quantities. Each version reflects local ingredient availability and taste preferences.
How is Beef Rendang traditionally served in Minangkabau culture?
Traditionally, Beef Rendang is served on a banana leaf alongside steamed rice, accompanied by side dishes such as sambal, boiled vegetables, and sometimes a small serving of boiled eggs. It is presented as a centerpiece during communal meals and ceremonial feasts.
During which occasions is Beef Rendang typically prepared in Minangkabau celebrations?
Beef Rendang is commonly prepared for wedding receptions, religious holidays like Eid al‑Fitr, the Minangkabau harvest festival (Tabuik), and other major family celebrations. Its rich flavor and long shelf‑life make it ideal for feeding large gatherings.
What authentic ingredients are essential for traditional Minang Beef Rendang versus common substitutes?
Authentic Minang rendang relies on fresh galangal, lengkuas (galangal), turmeric leaf, kaffir lime leaf, lemongrass, and toasted coconut (kelapa gongseng). Substitutes include ginger for galangal, dried turmeric powder for fresh turmeric leaf, and coconut cream in place of thick coconut milk, though the depth of flavor may differ.
What other Indonesian dishes pair well with Beef Rendang?
Beef Rendang pairs beautifully with steamed white rice, nasi uduk, or coconut rice. Side dishes like urap (vegetable salad with grated coconut), sambal terasi, and a simple cucumber salad balance the richness. For a complete Minang feast, serve with ayam pop and soto Padang.
What makes this Quick Tender Beef Rendang special compared to other rendang recipes?
This version speeds up tenderness by using a brief baking‑soda soak and reduces the overall cooking time while still achieving a deep, dry coating. The two‑stage coconut milk addition preserves creaminess without making the sauce soupy, and the method emphasizes a fully blended spice paste for uniform flavor penetration.
What are the most common mistakes to avoid when making Quick Tender Beef Rendang?
Common mistakes include over‑cooking the spice paste, which can turn bitter; skipping the baking‑soda soak, resulting in tougher meat; adding thick coconut milk too early, which prevents the sauce from drying; and not stirring frequently during the long simmer, leading to scorching at the bottom.
Why does this Quick Tender Beef Rendang recipe use a two‑stage coconut milk addition instead of a single addition?
The thin coconut milk added first helps extract flavors from the spices and keeps the meat moist during the initial reduction. Adding thick coconut milk later creates the characteristic dry, glossy coating without diluting the sauce, ensuring the final rendang is rich and not watery.
Can I make Quick Tender Beef Rendang ahead of time and how should I store it?
Yes, rendang improves after resting. Cool it to room temperature, then refrigerate in an airtight container for up to 4 days. For longer storage, freeze in portioned containers for up to 2 months and reheat gently on low heat, adding a splash of coconut milk if needed.
What texture and appearance should I look for when the Quick Tender Beef Rendang is done?
The meat should be fork‑tender and the sauce should be thick, dry, and clinging to each piece, with a deep brown, slightly oily sheen. The aromatics (lemongrass, leaves) should be removed, leaving a glossy, caramelized coating.
What does the YouTube channel SUTIYO OFFICIAL specialize in?
The YouTube channel SUTIYO OFFICIAL specializes in Indonesian home‑cooking tutorials, focusing on traditional dishes from various regions, especially Minangkabau and Javanese cuisine, presented with clear step‑by‑step instructions for home cooks.
How does the YouTube channel SUTIYO OFFICIAL's approach to Indonesian cooking differ from other cooking channels?
SUTIYO OFFICIAL emphasizes practical shortcuts—like the baking‑soda meat tenderizer—and detailed explanations of spice handling, while still preserving authentic flavors. The channel often showcases regional variations and provides cultural context, which many generic cooking channels overlook.
Last updated: August 31, 2026
