Rendang is a slow-cooked dry curry from West Sumatra, Indonesia, often named one of the world’s most delicious dishes. Beef is simmered for hours in coconut milk and a complex spice paste (lemongrass, galangal, ginger, chilies) until the sauce reduces to a dark, tender caramelized coating.

Deeply flavorful and aromatic, it’s traditionally served for celebrations.

Ingredients (serves 4-6):

• 1.5kg beef chuck, cubed
• Coconut milk (thick)
• Spice paste: shallots, garlic, ginger, galangal, lemongrass, chilies, turmeric
• Kaffir lime leaves, turmeric leaves (optional)
• Kerisik (toasted coconut)
• Tamarind, palm sugar, salt

Step-by-Step Instructions:

1. Blend spice paste; fry until fragrant.
2. Add beef and coat; pour in coconut milk.
3. Add leaves and seasonings; simmer uncovered on low.
4. Cook 3-4 hours, stirring occasionally, until sauce thickens and darkens.
5. Add kerisik for nutty depth; rest before serving.
6. Serve with steamed rice or ketupat.

Tips: Low and slow is key—the longer, the better; it keeps for days and improves in flavor.