Beef Rendang

Beef rendang is associated with the Minangkabau cooking of West Sumatra. Pieces of beef are slowly cooked with coconut milk and a mixture of spices. A recipe by William Wongso published by Indonesia’s tourism ministry includes shallots, garlic, chili, ginger, galangal and candlenuts, alongside lemongrass, lime leaves and tamarind.^[1]

As cooking continues, the coconut milk thickens and releases oil. The ministry describes a progression from the more liquid gulai stage to kalio, then to the dry, dark preparation known as rendang.^[1]