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Beef Rendang Recipe – Pai's Kitchen | Malaysian / Indonesian Recipe

Byamazingfoodstv


Voted the most delicious food in the world, this Indonesian/Malaysian beef curry is one of the most complex flavoured dishes I’ve ever made. Herbs, spices and coconut milk are slowly cooked and reduced into a thick flavourful sauce that coats the fork tender beef.

It’s a dish that takes patience, but it’s quite easy and is well worth every minute spent. Beef is my favourite but you can also try making chicken rendang, using bone-in dark meat chicken.

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes

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45 Comments

  1. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

    Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

    Thank you for watching!

  3. Thank you for this video. Most of my friends dread to try this as most recipes sounded too complicated. Yours made it look and sound achievable in a small home kitchen without compromising the dish.

    I live alone, so when cooking this, I do this in one big batch, portion the rest and freeze for another day.
    Small portions result in unpredictable taste; often than not, you end up not tasting beef at all and require to add beef stock into the pot.

    I have 2 CHEATS.
    1. Pressure cook the beef with few stalks of lemon grass
    This cuts down cooking time by 1-1.5 hour. Add that to your reduced coconut milk and spice paste, and simmer for 30mins, or till dry. Yes, constantly scrape the bottom of the pot regularly.

    2. Rice cooker with Keep Warm feature.
    Cook as per your recipe till timestamp 5:13. Transfer the whole content into a rice cooker and press the button as if cooking rice. When liquid is reduced, it trick the rice cooker to keep warm mode.
    I do this before going to work. By the time I come back end of the day, Beef Rendang is ready. The plus point is, I need not be there to scrape the bottom of the pot.

  4. Thanks for this very awesome recipe Pailin. I have viewed many Beef Rendang recipe videos and they have been so, almost like an ART to make. But you have made it seem so simple. I live in Vancouver, actually Richmond, so off I go to buy the ingredients. Thanks again, just love watching your vids.

  6. The "kerisik" is Malay's technique to save the cooking time. The origin rendang in Minang version cook it longer (about 8-10 hours).

    Actually the word "rendang" means "slow cooking". The process can be stopped before 2hrs and it still has a fluid broth it's called "gulai". Or between 2-4 hrs when its broth thicker and it's called "kalio".

    But when it comes to origin "rendang" version you will have no broth, yet the sauce with darker color.

    Trust me, the taste has better sensation, when all the fat from the meat and coconut completely merge with the spices.

  15. Try this, Only a Suggestion. The graded coconut, while frying, add coconut sugar from Malacca, Malaysia. Once the coconut turns slightly brown, add the coconut sugar. Quantity is 1 whole coconut, plus about 2 cubes of coconut sugar. That's if you can find fresh coconut in the first place. LOL continue doing the good work, I am watching. (just kidding) Cheers from Japan.

  18. My bf introduced me to rendang seasoning and I made it for him – but neither of us realized that we’d been making it wrong. I thought it was like a classic stew, I didn’t know you had to cook it down into such a thick paste!

  22. My advice is ignore the comments and follow the recipe exactly- I added fresh turmeric to the paste (which is normal) – i added coconut oil to the past (normal) – Japanese Chili sesame oil (weird) / palm sugar to the kerserik and kept things moist with coconut cream (use cream not milk at the end)

  43. I tried to make stewbeef 40 times and only one was not to bad.. it took me 6 hours to get the meat to fall apart.. so i will try this with chicken.. all Rendangs are slightly different.. yet in your recipe i think i see a smart and practicle recipe that probably alows to cut a time-corner without losing flavor.. i did not see the galanga root go in btw.. how much did you use and why not blended with the rest?

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