Having asked the only Indonesian I know what is the most representative dish of his country, VJ Daniel Mananta suggested Nasi Goreng and Rendang.

Now, although I love rice and noodles dishes I decided to look for the perfect Rendang recipe as I’m a huge fan of curries!

So, here I am at Expomilano2015, looking for the perfect recipe for Beef Rendang and guess what?

The lovely Chef at IndonesiaWorldExpo offered to share his personal list of ingredients with me!

Thank you so much for generously giving me this recipe and for the amazingly kind Staff at the Indonesia Pavillion!





1.2 kg Beef steak cut into big squares

200 ml Coconut Milk

Salt, Pepper and 1 teaspoon raw cane Sugar

3 stalks Lemongrass, cut into 5 cm pieces

6/8 Cardamom pods

1-2 table spoon Coconut Oil


For the curry paste:

4 Garlic cloves

5 Shallots

1 Red Chilli

4 cm cubed Galangal

1 Star Anis

2 teaspoons Turmeric

2 cm cubed Ginger




Combine the spice paste ingredients in a blender and blend to a fine paste, adding a little water if it gets too thick to purée.

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In a non stick casserole warm the coconut oil on medium heat for 1 minute, then add the blended spice paste.

Stir fry gently until the spices give out their pungent flavour for about 5/7 minutes.

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Add the remaining ingredients and carefully stir until well combined.

Reduce the heat to low and simmer, stirring occasionally, until the liquid has evaporated.

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Cook for 3 hours on a gentle flame half covered with lid on.

Remember to reduce the heat if the sauce simmers too rapidly and appears to be boiling rather than simmering.

This particular curry should have a slightly dry texture and no creamy sauce compared to the Thai or Indian curries.

Serve with steamed basmati rice and enjoy!

This post is also available in: Italian