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

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 …. slow cooked beef ribs in coconut milk

239 Replies to “Beef Rendang Recipe – Pai’s Kitchen | Malaysian / Indonesian Recipe”

  1. Love you Pai❤️❤️❤️. It’s awesome of you to share more of Indo/Malay/Singapore recipes!!

  2. Rendang itu punya Indonesia. Asli Sumatera Barat, Padang. dan itu sudah diakui oleh dunia. Kenapa Malaysia rasa memilikinya tinggi bangetvya..hadoohh

    • Lumpia dan cap cay pun dari Indonesia ya? Kalau kau bilang ya, awas loe dibalasin orang2 China.

  3. Looks amazing!!
    Can you suggest a chicken giblet soup/stew? I wanna make on sunday so just share the name of the recipe if possible

  4. Sorry, I have to correct you dear Pailin’s. Rendang is from INDONESIA, this is an Indonesian Origin dish NOT Malaysia.

    • Besides, it is not your duty to claim rendang from Indonesia because we have rendang in Malaysia, Singapore, Brunei, southern Thailand and southern Philippines, not just Indonesia.

    • Clarifying something correct is not childish, unless if you think it is okay if one day someone claim your country flag to be theirs….. how about that? I just need Pai to understand where it is originated, we – the Indonesian never forget that many of our cuisine is influenced by Dutch, Portuguis, Chinese and Arabic. How come suddenly another could say our cuisine as theirs? Just amid it that you are too sensitive and react without knowing the background, I am okay.

  5. amazing version pai. you can use red bean (the tough one) for vegetarian version and usually we Indonesian, add tumeric in our rendang.

    • Actually i never measure anything when cook rendang XD. I only use corriander and cumin as my dry spice. But i think when cooking rendang you should put bouch of Coconut milk and the wet spice such as shalot or galangal. for ex. 750grm red bean i use minimun 1 liter coconut milk (it will be better 1.2-1.3 liter). and 150-200grm shalot(natural sweetness) but dont add much garlic in it. In Indonesia the read bean i can only find is the tough one (i dont know the kind), so i have to cook it 3-4 hour in low fire while keep string it…
      the point is trial and error :D.

    • Emaline L. You can make your own version and change beef with any protein such as duck, chicken or some hard vegan protein source (bcoz it cooked for more than 2hours), although not all might compatible with the rich flavor. Some in Indonesia made rendang jengkol, if I’m not mistaken it called dog fruit

    • Jimmy Lim thanks so much for the detail! Haha hmm here in the US we have kidney beans? Which may work for what you’re talking about. And WHOA that’s a lot for coconut milk but I guess thats what makes it delicious xD thanks again for the details!

    • Emaline L. you should try kidney. but if the red bean is not tough enough it will be disintegrated before become rendang. we use a lot of coconut milk because we extracr it directly from the coconut. so it will be more thin liquid than the can one.

  6. I am from Malaysia…
    The rendang my favourite food especially during Eid Mubarak festival

  7. the easiest way to get so many comment for your video is to make indonesian/malaysian related content, and say it originated from either indonesia or malaysia. in most cases malaysian people will not bother. but man, indonesian will not tolerate if you say their things is originated from malaysia. I’m indonesian myself and I’m embarassed by it

    • Slumber studio Ya that’s true. They keep their culture but Malaysia i think doesn’t have something really official so they claim it and made it like their self. I ever read it… They claim batik, reok, rendang. And so on. I read in CNN and BBC.. rendang is from west sumatra, rendang is cuisine. They step, from gulai, kaleyo and then become rendang. That’s why, if you go to restaurant padang their served ayam gulai too (and of course rendang)

    • Yeah, the very same occurrence can be seen in other videos on “malaysian/singaporean” dishes as well. So embarrassing. Chill up, Indonesians! Love from Bandung

  8. Mmmmm… Curry flavour taste sooo good but I don’t really like beef!! That taste soo delicious and very spicy beef rendang!! Great dish!! See u anytime!!

    • You can add in chicken or even mutton instead of beef but must adjust the time of cooking as chicken needs less time unless you use an old chicken or chicken that stop laying eggs is good as it needs a long time to simmer so that the aroma of the spices will released . We are SDA, no pork, so my late mom used chicken, beef or mutton instead of pork in all the pork recipes .

    • Kenny Rogers
      You don’t like beef because of the conflict of interest with your chicken chain Mr Kenny Rogers?

    • Basically you just substitute the beef with chicken and braise it until the chicken is fork tender

  9. We have beef rendang in the Philippines, but it is mostly eaten in the southern part of the country (Mindanao) where there are many muslims.

    • pavkrn bro, beware they will claiming that food is their and only their country allow to cook and eat

  10. YEAH Indonesia I get it the rendang is yours, its Indonesian. Basically we malaysians are just copycats. Rendang, nasi goreng laksa whatever it is its all yours just take it copyright it URGH

    • juNgKooKiechiPseU oops nasi goreng or fried fried is Chinese origin.. From China. Lumpia too!! Food is a heritage..

    • Why can’t we just be thankful for we have and for we still have so far?
      It’s just non-sense the content in comment just beyond decency over a recipe.
      Let’s just make own recipe and bring across the borders. Let’s eat and enjoy.
      PEACE is the recipe human on earth still can’t put it together so that everyone finds the same taste.

  11. Dear my Indonesian fellow, rendang is not belong to the land(padang, west sumatera) but it belongs to the people of minang. in malaysia, we have minang descendant too. please just stop. you are shaming to other asean countries

    • ZIZO yusof and when u say “budayo kito?” kito and budayo its not minangkabau language…. kita = awak…. “budaya awak basamo” lai jaleh…? understand

    • Lucu ya klo keturunan dari suku di Indonesia bilangnya dari Malaysia/Indonesia dompleng kita serumpun,apa itu budaya ataukah makanan klo keturunan India dan Cina itu makanan dan budaya tidak klaim skalian barongsai Malaysia/cina nasibiryani Malaysia/India diwale Malaysia/India klo masyarakat asalnya tanya kita serumpun keturan India dan Cina hidup disini dari dahulu saran ya seperti itu semua

  12. There are so many types of rendang actually and so far my fav rendang is from indonesia ♥️

  13. Indonesia or Malaysian we don’t care ,all we care about is that a beautiful Thai soul called pailin was kind and generous enough to share this beautiful recipe for the world .I don’t know how to say thank you in Thai,please accept my English version thank you.

  14. hi Pai, i just wanna ask, what can be use as an alternative for kaffir lime leaves/we dont have kaffir lime here in the Philiipines and most of your recipes have kaffir lime leaves..thanks..

  15. Hi Pailin, thank you for highlighting one of my favorite curries. I have 2 thoughts to share…
    When cooking the curry paste (rempah), it is best to cook the coconut milk until the coconut oil starts to separate and float above the paste. It renders a more nutty flavor. The other recommendation is to use conical beef shin cut to 2 inch thick slices. They stew exceptionally well and stay tender days after cooking.
    Again, thank you for your great channel.

  16. YES YES YES! Love the way you really make your recipe following tradition & also doing research. No short cuts & explaining all the ingredients how its used & the substitutes too! Will always support you <3

  17. Hi Pai. Thanks for all of your videos, they’re very inspiring to food lovers. What is a close substitute for kaffir lime leaves? It’s very hard to find them in my area, even in the Asian grocery stores.

    • Absolutely. If it’s torn up coarsely, then it’s for flavouring only. If it’s shredded very finely, then it’s quite pleasant to eat. For example, I made a fusion dish last night from Nyonya-Chinese dish, combining fish “mousse” (otak-otak) with a home-style steamed savoury custard. To make the savoury custard more like a Nyonya dish, I added superfine shredded kaffir lime leaves – minus the central rib – and it perfumed the custard with a lovely scent, and there weren’t chewy fibrous bits that were encountered either.

    • Sure enough. Our Malaysian version is regular “sambal terasi” with a twist – superfine kaffir lime leaves mixed into freshly made “sambal belacan” for a change of pace. Yum, yum!

  18. In malaysia, we have many proteins to be cooked in rendang. We have cockles, prawns, chicken. Apart from beef, we have a mix of beef, lung, liver, intestine (a mixed up rendang).

  19. This looks awesome. Definitely will be making soon! Also I think this video has solidified my choice to purchase the same immersion blender you have to make curry pastes. My current one is great but isn’t cut out for grinding galangal and lemongrass. Cuts the time down so much! Anyways, thanks for the great vid!

  20. Guys, she just said its a TRADITIONAL dish from INDONESIA and MALAYSIA. I’m sure she didn’t claim that the dish originates from Malaysia, but she meant by its a traditional dish that is also found in Malaysia as both countries are close to each other and cultures do spread . So please stop making up and manipulating what she said and bash her for what she didn’t mean. Watch the video and listen carefully please, thankyou.

  21. hey pailin great video. im from Malaysia and in my family, we use turmeric leaves at the end instead of the lime leaves. Since i cant find turmeric leaves in most asian shops, i normally just plant some turmeric rhizomes in the ground in spring. it makes a lovely houseplant too 😀

  22. I think a good addition will be turmeric leaves! It was in the recipe my friend’s grandmother used, and really adds a unique flavor which was extremely noticeable when I forgot to include it

    • Jay Huang yes! My grandmother (I’m from Singapore) used turmeric leaves as well! Gives such a great flavour!

  23. Rendang is a popular dish in malaysia. Beef rendang, lamb rendang, mutton rendang. My personal taste is (i’m malaysian) eat with lemang (glutinous rice in bamboo cook in cocunut milk). Its a everyday dish too.

  24. When you look up “the perfect woman” in the dictionary… it has Pai’s picture next to it. 🙂

  25. Rendang is NOT INDONESIAN CUISINE. It is belong to Brunei/Malaysia/Singapore/Southern Thailand and Southern Philippines too. We are descendant of Minangkabau which the one who invented it. Back then there is no such countries. Im Minangkabau Ethnic descent and a nationality of Singapore. So Indonesian here please stop shaming other nations. There is no copy cat of cuisine when you are living in the same climate/region. Even Germans/Austrian dishes are almost the same.

    • Malay people always claim indonesia food.. u never been to indonesia come to west sumatera and u will know..

    • actually i have been to Indonesia, and have a taste their Rendang. And I have been told that Indonesian majority are Javanese descent. And Rendang is not something they pro at. Even our Minangkabau ancestors in Indonesia have told us that the dish are not belong to Indonesian only. LOL. I do have a family from Jakarta that would come all the way to Negri Sembilan in Malaysia just to taste the authentic Rendang dish. But i expecting nothing more from you guys, some over proud jerks.

    • Yup it is, BUT what about 1000 years ago? The Srivijaya and Majapahit Kingdom included Sumatera, Peninsula Malay and Western of Borneo. These people are in ONE nation before. These people are moving around these areas and of course they bring the dish along. Not UNTIL the colony of Brits, Dutch, Portuguese came and separate these states.

  26. The ingredients used here is most likely for the Malaysian rendang
    But the dryness is more indonesian. Malaysians like it more wet

  27. My Indonesian coworker gave me a packet of curry paste of Rendang. She told me to cook it with beef/tofu/egg. I love this food. So rich with the flavour.

  28. That is one dish I don’t think I ate while in Thailand since I ate so many, but it looks great and have me wishing to be tasting it.

    • Sidney Mathious I dont think you will find it in mostly places in Thailand, sir. But you’ll find it when you come to Indonesia, Malaysia, or Singapore

  29. That dish made me drool!!! Haha
    Pai…. please make “Beef Kaldereta” it’s one of the staple fiesta dish for us Filipinos! Will look forward on that!

  30. During Eid, my family serves this dish, along with other accompaniments, usually in huge pots and stirred with a paddle. Imagine how long the simmering took! And guess who have the amazing task of stirring the rendang…

  31. Looks like all hell broke loose in the comments.. For the same dish I have a different recipe, i know at least 4 different recipes for beef rendang. Some even without coconut in the cooking, but topped with seroendeng.

  32. I’m indonesian and won’t going to complain about the debate going between the two countries. I appreciate this video because growing up as indonesian i didn’t know rendang used tamarind paste. Well maybe it depends on different versions in cooking rendang because my grandmother and my aunt has different way to cook rendang but surprisingly both taste amazingly delicious. What I’m trying to say is people might differ when cooking rendang but the important part is they are all delicious.

  33. I didn’t know about browned coconut! I wonder if that’d be a good addition to traditional Southern coconut cake. I like coconut but often think “jeez this is super sweet” and a little bitter/roasted flavor would be so nice.

    Can you make it with fresh coconut as well?

  34. It remind me of one video Gordon Ramsay come to Malaysia n learned to make beef rendang, so funny

  35. You can pretty much fix up any dish. I wouldn’t be surprised if you could fix the economy with a pot and boiling water.

  36. Thank you for this exotic recipe. I have some suggestions to make: for more gravy (my preference only) I would add the other half of that coconut milk at the last moment. The other point is that I would like to use the brisket part so that it would not be so chewy.

  37. Thank you so much for making this video! I saw that CNN list a while back and thought “I wonder if Pai would make a recipe video for this?” Can’t wait to try it!

  38. Last August I visited Indonesia for the first time. I was only on Java and only in Jakarta, West Java, Central Java, and Yogyakarta. A dear friend from Central Java was my personal tour guide for my two weeks on her island. She took me to many restaurants in Jakarta, each specializing in a different regional cuisine. She told me that rendang originated in the Lampung region/province of Jakarta. Indeed it was only available at the restaurants specializing in cuisines of the southern part of Sumatra and definitely best at the Lampungese restaurant. I described it as the most flavorful food I have ever eaten. I absolutely loved it! (Dare I say that I loved it more than food that I had in Isan?) I have been afraid to try to make it. Your video is the least intimidating I have seen. Maybe I will give it a go. I do thing I will do the long, slow cooking in the oven to avoid scorching the bottom.

  39. This reminded me of when I made my Grandma’s Pâtés à la viande (Acadian dish) recipe. I had to boil pork, beef, garlic and onions in water with salt and pepper for 2 hours, then you add more spices and cook for another 2 hours….and then when you have the liquid reduced to a nice thick gravy, you put it in a pie shell (that you use some of the cooking liquid to make) and you bake it for ANOTHER hour. Its a very time consuming recipe.

  40. Dear Pailin,

    We usually added some cloves for the paste too (trust me it fuse perfectly with other spices!). Also for the herbs, in addition to lemongrass and kaffir lime leaves, the perfect rendang needs turmeric leaves. Further, other than tamarind, the authentic Rendang should also consist of a special ingredient called asam kandis (dried fruit indigenous to West Sumatera).

  41. Pai, you know you have ultimately “made it” on youtube when you attract debaters and trolls to rip up the comments sections!

  42. I would definitely add tumeric leaves to it but other than that addition, it’s a great recipe. Love this dish so much.

    • Eloise Bautista yes, you can change it to lamb, mutton, chicken, duck. There are many kind of rendang variation but the original recipe use beef

  43. I almost bought this dish ready made in the store today. I am glad i didn’t, now i need to go back and try to find the ingredients, because like you said yourself this is the best tasting dish in the world. The other massaman curry i have to browse for a recipe then if that is also that good 🙂 Thanks for this mam

  44. Hahahaha Gosh Pai! You must be having a ball of a time reading the comments! I am a Singaporean, my father is of Indonesian descent and my Mother is Nyonya from Malaysia. Rendang has so many variations I don’t know why everyone is so butt hurt. It’s a celebrated dish and Indonesians/Malaysians/Singaporeans should just be proud of such an awesome dish and all of its variations! I think as long as it tastes good and stays true to the Essence of rendang. ☺️#SayNoToCrispyRendang

  45. You cooked rendang perfectly with your own style (yeah, that fish sauce ofcourse, hahaha). And you made it look very easy to cook, I always thought it is hard to make, maybe bcoz its consuming time and use many herbs. Very nice anyway! ขอบคุณครับ

  46. Hi, I am from Minangkabau. I am not going to tell where rendang authentically from or the authentic recipe is. I am sure you’ll read many of that in the comments. I am going to tell how the best way to EAT rendang.
    The best way to eat rendang is with freshly cooked jasmine rice, crispy shallot over the rendang, hard boiled egg with sambal (telur balado) and cucumber pickles (sliced cucumber with little salt and white distilled vinegar with a little bit sliced red chilli pepper and fresh shallot). And orange juice for a drink. That is the best way I know. Please try it. See if you like it. Salam …

    • Buyung Ferdiansyah omg yessssssss. My favorite Malaysian restaurant serves it this way, but I also love to eat this with a nice serving of sticky rice as well as Jasmine because I love to dip lol.

  47. Thanks for sharing this Pai i have tried mie goreng would love to see a recipe for it here on the Channel love noodles.

  48. You use dry chilli for paste we love it five Spices is good yes cashews are great Pai we Will try with them and cilantro.

  49. Galangal diffrent than ginger yes Indonesian is simillar to Thai and Malaysian cuisines. Thanks Can i add fresh turmeric to it?

  50. I used to make stuff similar to this, dumping a bunch of vegetables into a pot with the beef into a bit of oil, then adding dry spices and water and letting it cook down for a few hours to this consistency. It’s by no means tradition around here, it’s just… something I came up with. Nice to know it’s not just me!

  51. I really curry with hint of coconut flavor.
    I don’t understand in the comment section there are some heat debating where the recipe originally came from. In my opinion, just recognize the recipe and appreciate it. Recipes evolve from time to time and places to places. Guess what, climate change would affect recipe and original flavors too.
    If Indonesian and Malaysian friends get together for this dish, would they end up fighting over diner table? Let’s just enjoy the foods and happy talking about history. That’s more fun, isn’t it?

    • Broccoli Fan you might not believe it the fight between the two nations are only on social media, in reality when we both meet we usually start with hugging each other, the same when we part. Only God knows why.. We treat each other so nicely. Just ask the 5 million Indonesians staying in Malaysia.

  52. You can also replace beef with either chicken or firm tofu chunks if you want. You are wonderful Pai! I am so inspired by you!

  53. PEACE is the recipe human on earth still can’t put it together so that everyone finds the same taste. It’s silly that some Indonesians and Malaysians in the comments are fighting over the recipe. Recognizing origins is important but respecting to each other is top urgency on earth.

  54. I think coriander/cumin/fennel are good to include (or meat curry powder)…especially cumin

  55. Thank you for this recipe! Rendang is one of my all time favorite dishes so I know what I’m making this weekend, haha

  56. This looks delicious! What would be a good vegetable side dish to have with this? Just thinking of trying to make it a balanced meal.

  57. wow…great menu….sad only because I cannot make it exactly the way you do…because it is hard to find those first spices you have mixed here in Philippines.. anyway, thank you for sharing…love it…cheers!

  58. Lmao Indonesian always tryna claim things. From food, to people to even land.
    Why is that?

  59. I am down with all your alternative suggestions, Pai. Fish sauce, keffir lime, etc. Not traditional, but hey, it is 2018. Innovation must be appreciated. I have tried your alternative suggestions and it was POPPIN’ !!!!! However, I like my rendang to be a little bet wet and saucier than typical rendang.

  60. With all due respect, rendang is not only found in Indonesia but also Malaysia Singapore Brunei Southern Thailand and Southern Philippines. Putting it like you want is not even wise enough and only idiotic and childish indonesians will claim it.

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