By Sarah . M. Smith ( Content writer , Home designer) Guest post
When my husband told me he got a job offer in Jakarta, Indonesia, I didn’t know how to react. I was 28, newly married, and had only ever lived in the U.S. Sure, I had traveled abroad a couple of times, but this was different. This meant packing up our quiet life in Portland, Oregon, and starting over in a city of over 10 million people, full of noise, color, chaos — and, as I would come to learn, incredible food.
The adjustment wasn’t always easy. The first few weeks in Jakarta were overwhelming. The traffic never seemed to stop, the weather was constantly humid, and the language felt like music I couldn’t understand. But people were warm, always smiling, and curious about us — especially me, the American woman trying to buy groceries at the local pasar (market) with Google Translate.
One evening, a colleague of my husband invited us over for dinner. His wife, Ayu, was soft-spoken, gracious, and had a kitchen that smelled like heaven. I watched as she carried out a plate of dark, caramel-colored beef — fragrant, tender, and glistening in a thick, rich sauce. She called it Rendang.
I had never tasted anything like it.
It was spicy, yes — but also earthy, creamy, sweet, and savory all at once. The beef practically melted in my mouth. The flavors were deep, as if they had been simmering for centuries. Ayu explained that Rendang is a traditional West Sumatran dish, usually served during festivals and special occasions. It’s not fast food — it’s slow food. Real food. Cooked with patience and pride.
After that night, I asked Ayu to teach me how to make it. I’ve been cooking it ever since — adapting it slightly for my American kitchen, but holding onto every bit of its Indonesian soul.
Now, I want to share this journey — and this recipe — with you.
What is Rendang?
Rendang is a dry-style Indonesian beef curry that originates from the Minangkabau people of West Sumatra. It is traditionally made by simmering beef in coconut milk and a spice paste for several hours until the liquid evaporates and the meat absorbs every bit of flavor. It’s bold, complex, and built for celebration.
Authentic Rendang is about time and technique. It’s not something you rush. But the reward is worth every minute.
Authentic Indonesian Beef Rendang Recipe (adapted for home cooks)
Ingredients (Serves 4)
For the spice paste:
- 6 shallots (or 2 medium red onions)
- 4 cloves garlic
- 3–4 dried red chilies (soaked in warm water for 10 minutes)
- 1 inch fresh ginger
- 1 inch galangal (substitute with extra ginger if unavailable)
- 1 stalk lemongrass (white part only)
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp turmeric powder
For the curry:
- 1.5 lbs (about 700 g) beef chuck or stewing beef, cut into 2-inch cubes
- 1 can (400 ml) full-fat coconut milk
- 2 kaffir lime leaves (optional but authentic)
- 2 Indonesian bay leaves (daun salam) or regular bay leaves
- 1 cinnamon stick
- Salt to taste
- 1 tsp palm sugar or brown sugar
- 2 tbsp oil for cooking
- Water as needed
Step-by-Step Method
1. Make the spice paste:
Blend all the spice paste ingredients into a smooth paste using a food processor or blender. Add a little water or oil if needed to get a fine texture.
2. Brown the beef (optional but adds depth):
In a heavy-bottomed pot or Dutch oven, heat 1 tbsp oil. Sear the beef in batches until browned on the outside. Remove and set aside.
3. Sauté the spice paste:
In the same pot, add another tbsp of oil. Add the blended spice paste and cook over medium heat, stirring often, for 8–10 minutes. The paste should darken slightly and become aromatic — this is where the flavor builds.
4. Add aromatics and beef:
Add the lime leaves, bay leaves, cinnamon stick, and beef to the pot. Stir to coat the meat in the spices.
5. Add coconut milk:
Pour in the coconut milk and bring everything to a gentle simmer. Add salt and palm sugar. Do not let it boil rapidly — a slow simmer is key.
6. Slow cook uncovered:
Simmer uncovered on low heat for 2–3 hours, stirring occasionally to prevent sticking. The sauce will gradually thicken, darken, and reduce.
7. Cook until oil separates:
Eventually, the coconut milk will reduce, and the oil will separate from the paste. This is your sign that Rendang is nearing completion. Stir more frequently now to prevent burning.
8. Final texture:
You’ll know it’s done when the beef is fork-tender, and the sauce is almost dry and clings to the meat like a thick paste. It should look deep brown, even slightly blackened in parts (but not burnt).
Serving Suggestions
Serve Rendang with steamed jasmine or coconut rice. A side of cucumber or a light salad balances the richness. In Indonesian homes, it’s also paired with vegetables, sambal (spicy chili sauce), and even boiled eggs.
Pro Tip:
Rendang tastes even better the next day, once the spices have settled in. In fact, it was traditionally made to last for days without refrigeration.
Why Rendang Means So Much to Me Now
I came to Jakarta expecting culture shock, maybe even loneliness. What I found instead was friendship, community, and flavor — all in one dish.
Cooking Rendang in my kitchen back in Jakarta — and even now when I’m visiting home in the U.S. — reminds me of more than just food. It reminds me of Ayu’s hospitality, of sharing laughter over dinner, of how one dish can carry centuries of tradition, and how food can turn strangers into friends.
If you ever want to taste the heart of Indonesia, start here.
Let it simmer.
Let it teach you patience.
And let it tell you a story — the way it told me mine.
