Rendang Daging

Name: Rendang Daging
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Cuisine: Bruneian
Ingredients: 800g beef chuck, cubed; 400ml coconut milk; 200ml coconut cream; 4 stalks lemongrass, bruised; 5cm galangal, sliced; 8 dried chillies, soaked; 6 shallots; 4 cloves garlic; 2 tbsp ground coriander; 1 tbsp ground cumin; 1 tsp turmeric powder; 6 kaffir lime leaves; 2 turmeric leaves; Salt to taste; 2 tbsp vegetable oil

Rendang Daging (rehn-DAHNG DAH-ging)

Bruneian Beef Rendang

⏱ Prep Time 30 min

📈 Difficulty Hard

👥 Servings

🔥 Calories 421 kcal

Tender beef slowly braised in a rich coconut and spice paste until the sauce caramelizes into a deep, dry coating of intense lemongrass, galangal, and chilli flavor.

Nutrition & Info

Protein 32.0g

Carbs 8.0g

Fat 29.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

heavy-bottomed pot or wok mortar and pestle wooden spoon

Presentation Guide

Vessel: ceramic serving plate

Garnishes: fried shallots, kaffir lime leaves

Accompaniments: steamed rice, kelupis

Ingredients

800g beef chuck, cubed
400ml coconut milk
200ml coconut cream
4 stalks lemongrass, bruised
5cm galangal, sliced
8 dried chillies, soaked
6 shallots
4 cloves garlic
2 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric powder
6 kaffir lime leaves
2 turmeric leaves
Salt to taste
2 tbsp vegetable oil

Instructions

1
Blend shallots, garlic, soaked chillies, galangal, and lemongrass into a smooth paste.
2
Heat oil in a heavy pot and fry the paste over medium heat until fragrant, about 5 minutes.
3
Add beef cubes and stir to coat thoroughly with the spice paste.
4
Pour in coconut milk and add kaffir lime leaves and turmeric leaves. Bring to a gentle boil.
5
Reduce heat to low and simmer uncovered, stirring occasionally, for 2-3 hours.
6
Add coconut cream in the final 30 minutes and continue cooking until the sauce is thick, dark, and clinging to the meat.

💡

Did You Know?

In Brunei, rendang is considered a dish of respect — it is always among the first dishes prepared when hosting important guests or celebrating religious occasions.

Chef's Notes

Equipment Tips

heavy-bottomed pot or wok
mortar and pestle
wooden spoon

Garnishing

fried shallots, kaffir lime leaves

Accompaniments

steamed rice, kelupis

The Story Behind Rendang Daging

Rendang arrived in Brunei through centuries of Malay maritime trade and cultural exchange. While sharing roots with Indonesian and Malaysian versions, Bruneian rendang tends to be drier and more intensely spiced, reflecting the local preference for bold, concentrated flavors developed through patient, slow cooking over wood fires.

🕐 Traditionally enjoyed hari raya, friday prayers 📜 Origins: Malay sultanate era

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