Red Rendang

Cooking time180 minutes

For the true cooking enthusiasts, making this dish is pure passion: Rendang, the typical dish of the Minangkabau cuisine. Are you a Rendang chef with heart and soul?

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    1. Simmer half of the coconut milk with the star anise in a saucepan for about 10 minutes. Then remove the star anise from the coconut milk.

    2. Peel the shallot and garlic cloves. Cut the chili peppers in half and remove the seeds and membranes. Peel the ginger, galangal and turmeric roots. Chop everything finely.

    3. Grind the clove and the cumin and coriander seeds in a pestle and mortar.

    4. Cut an X in the Looye JOYN tomatoes, dunk them in boiling water for a couple of seconds, remove the skin and cut them into quarters.

    5. Remove the beef from the fridge, pat it dry and cut it into cubes.


    1. Grind the shallot, garlic, ginger, turmeric, galangal, chili peppers (lombok chilies) and ground spices in a food processor with the lukewarm coconut milk.

    2. Heat a frying pan with a tablespoon of sunflower oil and sauté the spice mixture. Then crush the lemongrass and add to the pan, together with the kaffir lime leaves and tamarind paste. Once the aromas start to release, add the remaining half of the coconut milk. Leave to simmer for about 10 minutes until the coconut milk has thickened.

    3. Fry the Looye JOYN tomato chucks in a separate frying pan with a tablespoon of sunflower oil until it becomes a soft mush. Add the tomato puree and fry for 2 minutes to remove any acidity from the puree.

    4. Add the meat to the pan with the spiced coconut milk. Also add the fried tomatoes. Stir thoroughly and simmer for about 3 to 4 hours until the meat is beautifully tender. Stir occasionally and, if desired, add a small amount of water if the meat looks too dry

    5. Taste the Rendang and add some sambal paste and possibly some salt to taste towards the end of the cooking time.

    6. Add the coconut oil and leave to simmer for about 10 minutes. Stir once more, gently.

    7. Serve with rice and pickled cucumber.

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