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Beef Rendang

  • Medium
  • Beef Rendang

Created by New City College student chefs, winners of Tilda’s Best Use of Rice Award at Zest Quest Asia 2020.

Beef Rendang cooked on the bone with spinach & sweetcorn puree and Indonesian Rendang grilled Fragrant Jasmine rice.



  • 260g Tilda Fragrant Jasmine rice
  • 5 shallots
  • 10g galangal
  • 8 garlic cloves
  • 10g ginger
  • 10-12 dried chillies
  • 50ml cooking oil
  • Beef short ribs
  • 1 cinnamon stick
  • 3 cloves
  • 3 star anise
  • 3 cardamom
  • 400ml coconut milk
  • 20ml tamarind
  • 130ml water
  • 6 lime leaves
  • 40g toasted coconut
  • 1 tbsp palm sugar
  • 100g beans
  • 20g dried anchovies
  • 60g roasted peanuts
  • 5g sugar
  • 8 lime leaves
  • 3 bay leaves
  • 2 lemongrass stalks
  • 480ml chicken stock
  • 240ml coconut milk
  • Pinch of salt
  • 1 banana leaf sheet
  • 100g spinach
  • 200g onion
  • 1 small red chilli
  • ½ tsp shrimp paste
  • 100g corn puree

  1. Blitz the spice mix – 5 shallots, 10g galangal, 3 lemongrass, 5 garlic cloves, 10g ginger and 10-12 dried chillies.
  2. Heat 50ml cooking oil in pressure cooker, sear the beef short ribs, remove and then the add spice mix; 1 stick of cinnamon, 3 cloves, 3 star anise and 3 cardamom, stir fry until aromatic.
  3. Add the beef back into the pressure cooker with 1 pounded lemongrass stalk and stir-fry until aromatic.
  4. Add 400ml coconut milk, 20ml tamarind , 130ml water, cover and build pressure, cook for 1 hour.
  5. Add 6 lime leaves, 40g toasted coconut and 1tbsp palm sugar stirring well to blend in with the sauce.
  6. Reduce the heat and simmer until the cooking liquor has thickened and the meat is tender, correct the seasoning.
  7. Prepare toppings for grilled rice – blanch and refresh 100g beans; stir-fry 20g dried anchovies until crispy, add 60g roasted peanuts and add 5g sugar.
  8. Rice – rinse 260g jasmine rice, drain well. Heat cooking oil and add aromatics; 8 lime leaves, 3 bay leaves and 1 stalk of lemongrass and stir-fry for 1 minute. Add the rice and pour in 480ml chicken stock, 240ml coconut milk and a pinch of salt. Stir well, bring to a gentle simmer, cover the pot and cook for 20 mins. Turn off the heat, let it sit for 10 mins and fluff the rice with a fork.
  9. Wrapping – place banana leaf sheet on work surface, place the rice in the middle, top with prepared toppings. Roll up into a neat cylinder and secure.
  10. Place onto grill until grill marks are present.
  11. Spinach and corn puree – cook 100g of spinach until tender; blitz 200g onion, 3 cloves of garlic and 1 small red chilli in blender. Place ½ tsp of shrimp paste in a hot pan with oil to toast. Combine with 100g corn puree in a blender with remaining ingredients, add coconut milk if necessary to adjust consistency.