5 Spicy Hot Rendang Recipes To Follow This Hari Raya 2022

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(Credit: Ika Rahma H / Shutterstock)

Other than ketupats and satays, rendang is another all-time favourite dish on the dining table during Hari Raya Puasa. With large chunks of scrumptious beef or chicken soaked in coconut-milk gravy, it’s no wonder why many choose to indulge in this spicy dish. If you’re keen on trying to make your own rendang, then follow these rendang recipes which we’re sure will be a hit among your family and friends this Hari Raya 2022! Psst, we have also included some of the best rendang pastes in Singapore to help you along.  

What is rendang?

rendang recipes singapore
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Rendang is a dish that originated from the Minangkabau region in West Sumatra, Indonesia in the 15th century. It is essentially a dish of meat, most commonly beef or chicken, that has been slow cooked and braised in coconut milk. Most times, it is seasoned with herbs and spices which turns the meat dark brown. Rendang has since gained much popularity in neighbouring countries such as Brunei, Malaysia and even Singapore. It is commonly served among the Muslim community at weddings and festive events such as Hari Raya Puasa. 

What ingredients are used in rendang?

rendang recipes singapore
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Traditionally, the term ‘rendang’ actually refers to a method of slow cooking by continuously churning the ingredients in a pot or frying pan. As such, other than beef and chicken, you can make rendang with fish, eggs, prawns and even vegetables! Given its cultural origins in Indonesia, it is to note that there are four main ingredients used in a rendang dish which represent different members of the Minangkabau society as a whole:

  • The meat symbolises the traditional clan leaders and revered elders
  • The coconut milk symbolises intellectuals, teachers, poets and writers
  • The chilli symbolises religious leaders
  • The spices symbolises the rest of Minangkabau society

Hence, while other countries have since created their own versions of rendang, most still revolve around these four ingredients. 

What goes well with rendang?

rendang recipes singapore
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Rendang as a dish itself works just fine but it is often served with steamed rice, ketupats or lemang (glutinous rice cooked in bamboo tubes). Sometimes, it is accompanied with vegetable side dishes such as boiled cassava leaves, chopped raw cucumber and pineapple salad. Some people also choose to add hard boiled eggs and lado to the mix. 

Best rendang recipes to try out this Hari Raya 2022

1. Indonesian Beef Rendang Recipe 

One of the most classic and popular recipes for rendang is the traditional Indonesian beef rendang recipe. An Indonesian beef rendang is usually completely dry but still tender with a hint of crunchiness. Get ready for a burst of delicious flavour and peppery aftertaste with every bite! 

Pro Tip: You can adjust the amount of chilli according to your preferred level of spiciness. To maintain a red colour rendang with a milder taste, simply remove the chilli seeds.

Prep time: 30 minutes
Cook time: 4 hours
Servings: 5 portions

Ingredients:

Rendang paste 

  • 50g ginger, chopped
  • 50g galangal, chopped
  • 90g shallot, chopped
  • 45g garlic, chopped
  • 4 toasted candle nuts, chopped
  • 1 stalk lemongrass, sliced
  • 5 red chilli (40g each, 2 deseeded), chopped

Other ingredients 

  • 850g beef chuck, roughly cut into 4-5cm chunks 
  • 1 star anise
  • 15g turmeric, chopped and pounded
  • 1 stalk lemongrass, bruised and cut in half
  • 4 kaffir lime leaves
  • 1½ tsp salt
  • 1 tsp sugar
  • ½ tsp white pepper
  • 400ml coconut cream
  • 300ml water
  • 1 tsp sweet soy sauce (i.e. kecap manis)
  • 1½ tbs peanut oil

Beef rendang recipe: 

  1. Blend all the ingredients needed to make the rendang paste together in a blender until it forms a rough paste. Alternatively, skip this first step by getting the Ikan Brand Rendang Paste (available on Shopee Supermarket), which is one of the best rendang pastes in Singapore.
  2. Heat the Pressed Purity Cold Pressed Peanut Oil (available on Nuts_about_health) in a large pan with a medium heat
  3. Add the blended paste into the pan and spread it out evenly
  4. Add star anise, turmeric, lemongrass, kaffir lime leaves, pepper, salt and sugar (all available on Shopee Supermarket) into the mix
  5. Continue to stir and fry for another 5-10 minutes until the paste reduces and becomes a darker colour
  6. Add coconut cream, water, and Jalen Sweet Soy Sauce (available on Shopee Supermarket) and stir well
  7. Add the Halal Sirloin Beef (available on Meat Mekanik Pte Ltd) and lightly stir through
  8. Once it starts to boil, reduce the heat volume to low and continue cooking with the cover on for 3½ hrs
  9. During this time, stir the pot occasionally to make sure that there are no spices stuck to the bottom
  10. It is ready to serve when it has been reduced to a gravy-like consistency that is dark brown in colour

2. Malaysian Beef Rendang Recipe 

beef rendang recipes malaysian
(Credit: Choo Yut Shing / Flickr)

If you’re looking to spice things up (literally), you might want to follow this Malaysian beef rendang recipe which adds a lot more chilli into the dish. A Malaysian rendang is also wetter and more savoury as compared to its Indonesian counterpart. 

Prep time: 30 minutes
Cook time: 3 hours
Servings:  5 portions

Ingredients: 

Rendang paste

  • 10 large chilies, deseeded and softened
  • 5 stalks lemongrass, sliced 7cm from base only
  • 8 bulbs shallots, sliced
  • 2 bulbs red onions, sliced
  • 1 bulb garlic, crushed
  • 50g ginger, cut
  • 50g galangal, cut
  • 20g turmeric, cut

Other ingredients 

  • 1.5kg beef chuck
  • 800ml coconut milk
  • 600ml coconut cream
  • 20g kaffir lime leaves, sliced
  • 2 tbsp coriander seeds
  • 2 tbsp fennel seeds
  • 1 tbsp cumin seeds
  • 1 tsp black pepper
  • 1 stick cinnamon quill
  • 10 pods green cardamom
  • 10 cloves
  • 4 tbsp toasted coconut paste
  • 150g palm sugar
  • 2 tsp salt

Beef rendang recipe: 

  1. Cut the dried chilies (available on Shopee Supermarket) to remove their seeds and soak them in warm water to soften
  2. Dry roast the fennel seeds, coriander seeds, cumin seeds (both available on Shopee Supermarket) and black pepper until they are golden
  3. Grind the mixture coarsely with a Real Granite Mortar & Pestle (available on stylepalacesg.com). Once done, transfer this mixture into a bowl
  4. Pound the lemongrass, ginger, galangal, turmeric, shallots, garlic, red onions and the softened dried chilies into a paste with the mortar and pestle. Once done, transfer them into the same bowl (in step 3) 
  5. Add the roasted grounded spices prepared earlier (step 2) into the bowl. Toss and stir the mixture to mix thoroughly
  6. Add coconut cream (available on Shopee Supermarket) in a large pot and stir with a wooden spatula over high heat until oil starts to separate. Once the oil is separated, reduce heat and continue to stir for 1 minute
  7. Add the grounded and pounded mixture prepared earlier (step 5) and stir the mixture until it is slightly drier. Be careful not to burn the bottom.
  8. Add cinnamon quill, green cardamom and cloves (both available on Shopee Supermarket) to the pot and continue to stir fry for 3 minutes
  9. Add the Halal Grassfed Chuck Tender Beef (available on Meat Mekanik Pte Ltd) in the mixture and stir for another 3 minutes
  10. Add salt, palm sugar and sliced kaffir lime leaves (available on Shopee Supermarket) and stir mixture to mix well before adding some coconut milk
  11. Bring the mixture to a boil over high heat. Once it is boiling, stir and scrape the bottom of the pot to clear off any sticking bits. Cover the pot with lid and simmer for 30 minutes over the lowest possible heat.
  12. Once the gravy is thickened, add some toasted coconut paste (available on Shopee Supermarket) and mix well
  13. Continue to simmer over low heat until the gravy is drier. Reduce and discard the oil floated on the surface with a spoon. Be careful not to over stir and break the tender beef into a mushy mixture.
  14. Garnish the beef rendang with sliced kaffir lime leaves and sliced chilies and it is ready to be eaten!

3. Chicken Rendang Recipe

Another way to enjoy rendang is to have them with good ol ‘chicken! This easy chicken rendang recipe is fuss-free, yet promises a juicy, tender and flavoursome plate of rendang. Psst, if you’re tight on time, this is the chicken rendang recipe to follow!

Prep time: 20 minutes
Cook time: 1 hour
Servings: 3 portions

Ingredients: 

Rendang paste

  • 60g ginger
  • 60g galangal
  • 3 stalks lemongrass
  • 10g (about ten pieces) dried chilli
  • 80g fresh red chilli
  • Water (sufficient to blend)

Other ingredients 

  • 1kg chicken
  • 1 tbsp salt
  • 1 cup (85g) kerisik
  • 1 cup (250ml) coconut milk
  • 1 piece (about 5 cm) cinnamon bark
  • 1 star anise
  • 4 cloves
  • 15g (1/2 oz) palm sugar
  • 1 piece Asam keping
  • ½ tsp white pepper
  • 1 turmeric leaf

Chicken rendang recipe: 

  1. Cut the Halal Whole Chicken (available on Medina Mart) into large chunksPro Tip: Do not remove the bone as it contributes to the flavour to the gravy. If you dislike the idea of having bones in your chicken rendang, you can add some chicken stock (available on Shopee Supermarket) to stew the chicken
  2. Add the salt on the chicken chunks and keep it aside to marinate for a while
  3. Make the rendang paste by blending the ginger, galangal, lemongrass, and chilli with a small amount of water in a Ninja Food Processor (available on Ninja Kitchen Shark Clean Official) until it forms a smooth paste. You can also add some onion and garlic if you wish.
  4. Alternatively, skip the third step by getting the MUSC Rendang Paste (available on Shopee Supermarket), which is one of the best rendang pastes in Singapore
  5. Toast the kerisik (available on Kmmsb) with a little bit of oil in a pan until it becomes golden brown
  6. Transfer the rendang paste to the pan with some cooking oil and saute it over low heat until it turns aromatic
  7. Add the chicken, coconut milk, cinnamon bark, star anise, cloves and palm sugar into the pan and let it simmer for 20 minutes
  8. Soak a piece of Asam keping (available on SG Provision) in hot water, and keep the extraction while discarding the fruit. Add it into the mix once done
  9. Alternatively, you can use tamarind juice (available on Sang Son Tap Hoa) as a substitute
  10. Simmer the pan for another 10 minutes and you’re ready to feast on the rendang!

4. Fish Rendang Recipe

Whoever said you can’t have a seafood rendang obviously hasn’t followed this fish rendang recipe! Not only is it a quick and unique way to cook your fish, this rendang recipe also promises a coconutty and tangy aftertaste that blends well with the fish.

Prep time: 30 minutes
Cook time: 2 hours
Servings: 5 portions

Ingredients: 

Rendang paste 

  • 5 cloves garlic 
  • 10 bulbs shallots, sliced
  • 3 stalks lemongrass 
  • 60g ginger
  • 60g galangal
  • 4 stalks green bird eye chilli 
  • 15 pieces of dry chilli (pre boiled)
  • 2 inches fresh turmeric (powder)

Other ingredients 

  • 5 pieces King fish
  • 1 tsp turmeric powder 
  • ½ tsp salt 
  • ½ tsp crushed blackpepper 
  • 1 tbsp vinegar 
  • ½  cup shredded coconut
  • Pinch of cumin seeds 
  • Pinch of blackpepper corn
  • 1 tbsp fish curry powder
  • ½ cup coconut milk
  • 1.5 brown sugar 
  • ½ tsp salt
  • 1 turmeric leaf slice
  • 6 kaffir lime leaves

Fish rendang recipe: 

  1. Put the Fresh King Fish (available on TankFully Fresh Official Store) in a bowl and marinate it by adding turmeric powder, salt, crushed blackpepper and vinegar
  2. Rub the fish until it is nicely coated and set it aside for 10 minutes 
  3. Make the rendang paste by blending the cloves garlic, shallots, lemongrass, ginger, galangal, green bird eye chilli and dry chilli. Add a little water to the mix.
  4. Alternatively, skip the third step by getting the Straits Story Rendang Paste (available on Shopee Supermarket), which is one of the best rendang pastes in Singapore
  5. Dry roast the coconut shred and fry until it is brown. Add a pinch of cumin seeds. 
  6. Proceed to fry the fish at 70% heat. Don’t forget to flip the fish to the other side to cook well. Remove the fish once done.
  7. Stir fry the rendang paste in a pan and let it cook well with some fish curry powder (available on Shopee Supermarket)
  8. Add the coconut milk, brown sugar (both available on Shopee Supermarket), salt, turmeric leaf and kaffir lime leaves in to the mix
  9. Give it another mix and let it cook for 2 minutes with the lid on
  10. Add the fish back in and give it a final mix before serving. Ensure that the paste covers the entire fish for a spicier bite!

5. Prawn Rendang Recipe

Prawns mixed with rendang gravy is a dish that you should definitely try eating this Hari Raya. It is relatively simple to put together, so if you’re not sure how to cook prawns, follow this beginner-friendly prawn rendang recipe!

Prep time: 45 minutes
Cook time: 1 hour
Servings: 2 portions

Ingredients: 

Rendang paste

  • 2 candlenuts
  • 10 shallots
  • 2 cloves garlic
  • 1 stalk lemongrass, sliced 
  • 1 turmeric 
  • 1 galangal, peeled
  • 1 ginger, peeled
  • ¼ cup vegetable oil
  • 500 ml water

Other ingredients 

  • 1kg large prawns (legs and feelers removed, deveined with scissors)
  • 500ml coconut milk
  • 1 cinnamon stick
  • 3 star anise
  • 5 cloves
  • 5 kaffir lime leaves
  • 1 turmeric leaf
  • 2 calamansi lime, halved
  • 55g roasted and pounded desiccated coconut
  • 4 tbsp chilli paste

Prawn rendang recipe: 

  1. Make the rendang paste by blending the candlenuts (available on Chuan Hong Seng), shallots (available on Fruit’ Alive), garlic, lemongrass, turmeric, galangal, ginger and kaffir lime leaves. If the mixture is too dry, you can use vegetable oil to help you achieve a smooth consistency.
  2. Alternatively, skip the first step by getting the A1 Bestone Curry Rendang Paste (available on Shopee Supermarket), which is one of the best rendang pastes in Singapore
  3. Fry the spice paste with chilli paste (available on Shopee Supermarket) for 7 minutes in a pan on medium-high heat until fragrant. Lower the heat in order not to burn the spices.
  4. Add in cinnamon stick, star anise and cloves to the pan and stir-fry for 2 minutes
  5. Once fragrant, add in 500 ml coconut milk and 500 ml water
  6. Once the gravy starts to boil, immediately bring to a simmer at low heat to prevent the coconut milk from curdling
  7. Add in the turmeric leaf (available on Shopee Supermarket), and season it with salt and palm sugar. Simmer until the gravy thickens
  8. Heat up enough vegetable oil for deep-frying. Once the oil is hot, gently place the Savour Gourmet White Peeled Prawns (available on Savour Gourmet) in the pot and let it fry for up to 6 minutes or when it is completely cooked and red.
  9. Once done, add the deep-fried prawns into the pan and continue to simmer until the oil separates and the gravy is slightly dry
  10. Garnish the dish with a juiced calamansi lime and desiccated coconut (available on Shopee Supermarket)

Impress your guests with these rendang recipes

No Hari Raya meal is complete without a spicy hot bowl of rendang to share with your loved ones! Need more food to add to your spread aside from these beef and chicken rendang recipes? You’ll be glad to know that you can snag great deals on the best kueh lapis in Singapore and these delicious Hari Raya cookies from Shopee Supermarket. Meanwhile, get ready to nail that Hari Raya #OOTD shot with these modern baju kurungs and easy hijab styles. Check out our Hari Raya Sale for more attractive deals on all your other Hari Raya essentials!


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