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  1. Yum! Great recipe and I love how you always make me try different spices. Only found a semi ground version of galangal and no whole tumeric. Been a whole since I used cloves in any manner! Never used whole nutmeg either. I think I’ll add some veggies next time to bulk it up. Maybe carrots or some other root veggies. Kinda like the Indian chicken stew. Love the heat of the peppers tho! We’re headed to Turkey soon and looking forward to checking out the spice market in Istanbul.

  2. This is delicious! Thanks for a great recipe and I love all your little helpful comments and tips. I liked your comment about adding chilli or hot sauce after serving another dish as I’m also cooking for young children as well and I often make two different dishes. This dish tasted even better the next day.

    • Hi Lauren,
      Yes and No. Yes because of the cooking time but No because it cooks uncovered and the sauce reduces the whole time. If you made it in the crockpot, the sauce wouldn’t really reduce because the moisture is locked in. It would be more like a thick curry!

  3. Great dish! And one I haven’t had in a long, long time. I usually use chuck in something like this, and if I’m worried about the fat, I just skim it from the surface (tilt the pot a little and it collects, and is pretty easy to remove). But you’re right that any stew meat will work. Great recipe, fun post – thanks.
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    • Thanks Nancy – it is a favorite around here – next time I need to make a triple batch so I can stock my freezer since it takes so long to make!

    • It is one of those dishes Joanne – not sure how it would be Vegetarian but maybe a mix of hearty mushrooms would work?

  4. I fell in love with rendand decades ago [not hard when one lives in Australia 🙂 !]. Knowing quite a few small local spice merchants have been lazy and oft bought their rendang mix – BUT, I really love what you have put in yours and want to try! Besides having to use ground turmeric, my own lemongrass is about the size on the photos, so . . .

    • I think ground turmeric will be just fine! Love that you are growing your own lemongrass Eha!

  5. Alyssa,
    This looks great! I need to try and translate these ingredients so I can use the kaffir lime leaves (shredded), lemon grass (thinly sliced) and galangal that are in opened jars in my fridge.
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    • Hopefully it works out and since everything is getting ground up in the food processor, it doesn’t matter if the are already sliced, diced or chopped!

  6. I love beef rendang – it is an amazing stew, and the whole house smells so good! I made it already 4 times this year. My recipe is pretty similar to yours, only I cannot find kaffir lime leaves, so I use lime juice. I serve mine with regular rice, but I am curious to try the cauliflower version. Beautiful post – makes me want to make another batch :-).
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    • Maybe Kali – although the the sauce develops a complex flavor from cooking for so long and the beef rendering a bit! If you try it, let me know how it turns out 🙂

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