Indonesian Minang Rendang Recipe: Coconut Milk or Meat First? Plus Key Tips for Achieving the Dark, Dry Finish

Rendang is a world-renowned culinary masterpiece from the Minang region of West Sumatera, Indonesia. Consisting of beef slowly cooked with coconut milk, ground chili, and various selected spices. Its deep, dark appearance and savory-spicy flavor have made rendang an iconic dish, holding a profound philosophy of cooking within its process. Here is the recipe and tips, how to cook Indonesian Minang-style beef rendang.

How are you, Friends?

As someone with Minang heritage, even though my late Grandma had moved to Jakarta many years ago, the tradition of cooking Minang cuisine was never forgotten. In fact, the first dish I learned was Minang cuisine -- thing that some people said it is difficult.

However, among the few Minang dishes I learn, rendang was not one of them. I constantly forgot the measurements, and the long cooking process. Cause  rendang was only available in our (my Grandma’s) house for special occasions like Eid al-Fitr or other family gatherings.

It was so funny when suddenly I decided to start a business selling nasi rendang ayam (chicken rendang rice), hahaha… Then changed to frozen chicken rendang. Couldn't cook rendang, but selling it? Of course, I understand the technical process. I just needed to ask my mom for the precise recipe measurements, as she inherited the recipe directly from my late Grandma. Thus, the flavor of the rendang remains almost the same, just as my Grandma cooked it.

Perfecting rendang is not just about the recipe’s measurements. It is also about crucial stages and maintaining consistent heat. The goal is for the rendang to become dry with its signature dark color, without burning, and most importantly, for the meat's texture to remain intact.

I do not instantly said to be an expert rendang cook. However, these are some important tips I learned directly from my late Grandma and Mom, and which I have applied while building running rendang business.

Note: This guide is specifically for cooking beef rendang. For chicken rendang, there are slightly different techniques that I will review when I have free time.

Beef Rendang Cooking Guide: The Key to Achieving the Perfect Dark Color

 

1. Choose Beef Specific for Rendang

For those of us who are less familiar with different types of beef, simply tell the sellers that you want to buy meat specifically for rendang. Sellers usually provide dense meat without much fat. This type of meat is firm, does not easily crumble, yet can still achieve a tender texture after long cooking.

 

2. Avoid Using Turmeric

Some friends ask why their rendang turns out yellowish-brown. After investigating, it turns out they add turmeric. For Minang rendang that is dark and dry, avoid using turmeric in the spice mix.

 

3. Add the Coconut Milk First

Coconut milk or meat first? The tradition I inherited is coconut milk first, along with the ground spices. After the coconut milk has cooked for approximately one hour, the beef is then added.

However, as with every culinary tradition, there are variations in technique that are no less authentic. There is a tradition in some regions in this Minangkabau land, that starts the cooking process by combining the meat and all the spices until the liquid released by the meat pieces reduces. Then the coconut milk is added, and stirred until dry. Both approaches are equally valid, according to their respective inherited traditions.

 

4. The Spices Do Not Need to Be Sautéed

To produce authentic Minang rendang with a richer, fresher spice flavor, the ground spices do not need to be sautéed. The oil you see on the surface is the natural oil produced by the coconut milk. When freshly cooked, rendang may still appear slightly oily, but after being reheated repeatedly, the oil will gradually be absorbed, making the rendang even drier and darker.

It should be noted, however, there is also an inherited tradition of sautéing the spices first. This is generally done if the quality of the coconut (milk) in that area is less oily. This is also when you use instant coconut milk. Sautéing can be done with a little extra oil, as my late Grandma used to do in Jakarta.

 

5. Use Consistent, Low Heat

Cooking over low heat is not merely about texture; it is the true philosophy of Marandang (cooking rendang) -- allowing the spices to slowly penetrate, cooking thoroughly as the sauce dries. This ensures the spices truly merge with the meat fibers.

If you are thinking of pressure-cooking the meat first, you should reconsider. It will be much tastier if the meat is cooked together with the sauce, allowing the spices to fully penetrate. Furthermore, if rendang is to be preserved, cooking it the traditional way (in villages, they even use firewood) will result in a much longer shelf life than using a stove.

Besides the heat, the cut of the meat is also crucial. Typically, one kilogram of meat is cut into 20 to a maximum of 22 pieces. Do not cut it too small, because the intense stirring will cause it to easily crumble.

 

6. The Right Time to Stir Rendang

To prevent the meat and spices from burning, stirring must be done correctly and at the right time.

 * Initial Phase: From the moment the coconut milk is added until it boils, stirring must be frequent to prevent the coconut milk from breaking or clumping.

 * Middle Phase: After the coconut milk boils and the meat is added, stirring occasionally is sufficient.

 * Final Phase: When the oil starts to sputter and the sauce dries, the frequency of stirring must increase. Maintain that consistent low heat from the beginning.

 

7. The Key Ratio: Rich Rendang Spices

There is often a question as to why someone's rendang appears to have minimal dry spices. This is usually because the ratio of coconut (milk) used is not balanced with the amount of meat.

To cook dark, dry rendang, the ideal ratio is 1:3. This means 1 kilogram of meat requires 3 old coconuts. The resulting coconut milk volume will be approximately 1.5 to 2 liters. When buying coconuts at the market, make sure you ask for old coconuts, as less mature coconuts produce subpar milk, potentially reducing the volume of the dry rendang spices.

 

Hmm... what else is there? If anything is missing, you can ask in the comments. Or maybe you who usually cook rendang can share their experiences too. Now, let's write down the spices and the cooking method.

The Recipe: Brownish-Black Indonesian Minang Beef Rendang

In every village or town in West Sumatra, Indonesia, the spices used may sometimes differ slightly. So, if you see another recipe using this or that spice, it might be because the village tradition is different from ours. The one we are cooking here is a coastal-style rendang that uses dry spices. It does not use ambu ambu (toasted grated coconut), yet it can still achieve a dark color because it does not use turmeric.

 

Ingredients Needed

Main Ingredients

 * Beef (Rendang Cut): 1 kilogram (Choose beef specifically for rendang)

 * Coconut Milk (from Old Coconuts): 3 coconuts (Yielding 1.5 – 2 liters of coconut milk.)

 * Ground Red Chili Paste: 200 grams (Amount can be adjusted to the desired heat level)

 * Salt: 2 tsp

 * Beef Stock Powder: ½ tsp

 

Whole Aromatics

 * Lemongrass: 1 stalk (Bruised/crushed.)

 * Kaffir Lime Leaves: 10 leaves

 * Turmeric Leaf: 1 leaf (Torn)

 * Asam Kandis or Tamarind Paste/Water: 1 piece of Asam Kandis or ± 3 Tbsp Tamarind water

 

Blended Spices until Smooth

* Shallots: 100 grams

 * Garlic: 80 grams

 * Ginger: 35 grams

 * Galangal: 70 grams

 * Red Bird's Eye Chili: 50 grams

 

Toasted and Ground Spices

(These spices should be lightly dry-fried, first to enhance the aroma, then ground finely.)

 * White Pepper: ½ tsp

 * Coriander: 2 tsp

 * Nutmeg: ¼ large seed

 * Cumin: ½ tsp

 * Cardamom: 4 pods

 * Star Anise: 3 pieces

 * Cloves: 6 pieces

 

Notes

 * Chili Heat Level: Buying quality ground chili paste can be tricky. Since I cook for selling, I buy whole red chilies and have them ground professionally. If you are only cooking at home, a good blender can be used. I mix in red Bird's Eye chili because the red chilies I typically buy in Jakarta are less spicy. In my mom’s village, she only uses red chili because the local variety is naturally spicier

 * Using Tamarind: My mother typically uses tamarind water for cooking beef, while asam kandis is reserved for chicken rendang.

 

Method: Cooking the Dark, Dry Rendang

 * Prep the Meat: Rinse the beef thoroughly and drain the excess water.

 * Initial Spice Mix: Mix the beef with the Blended Spices and half of the ground red chili paste. Don't forget to also mix the salt and beef stock powder into the meat marinade. But if your red chili paste is already been salty, don’t give them in the beginning.

 

* Cook the Base: Turn the stove to low heat. Pour the coconut milk into a large pot or wok. Add the remaining half of the ground chili paste and all the whole aromatics / leaves. Stir the coconut milk frequently until it boils to prevent it from splitting or clumping.

 * Initial Reduction: Continue cooking the coconut milk for approximately 1 hour, stirring occasionally.

 * Add the Meat: Introduce the spiced beef pieces. Stir occasionally until the mixture begins to visibly release oil.

 * Final Phase (Intense Stirring): When the oil starts to actively splatter, the frequency of stirring must be significantly increased until the rendang becomes dry and achieves its characteristic dark color.

 

Duration and Extra Tips:

 * This low-heat cooking process can take approximately 4 to 5 hours.

 * If you get tired of stirring, hahaha… you may turn off the stove after the rendang reaches the Kalio stage (when the sauce is very thick). However, do not turn off the heat before it becomes Kalio, as the spice flavor may not be maximized.

 * Typically, people dry the rendang in stages (resting between cooks). Since I cook for selling, I finish the entire drying process in one session.

 

So, there you have it! The classic Rendang recipe that is able to make you run out rice quickly! I hope this Indonesian Minang-style recipe can become a new favorite in your kitchen. Happy cooking! Thank you so much for reading until the end.