Rendang Daging Recipe

Danau Kota Pasar Tani only opens on Sunday as early as 7 am till 12 noon. So we started our journey at 7.30 am. Initially i plan to buy “Daging Batang Pinang” or in English“Sirloin”, it’s the part of cow’s meat where it’s the most tender, juicy and most expensiveRM26/kg, suitable to make into rendang. Pasar Tani sells only fresh unfrozen meat, so it’s best to get in wet market rather than supermarket. I’m quite disappointed because by the time we arrived at Pasar Tani Danau Kota, “batang pinang part” are no longer available. I’m quite lost because i don’t know any part of a cow’s meat where it’s suitable to make into rendang other than batang pinang. So i ask the seller and he cut the part called“Knuckle”, soft tender but not as tender as batang pinang. I had no choice but to take that part. Next time i’ll remind myself to wake up earlier and reach there before they set up their stall.

Taste really good


  • 1kg daging lembu (cut into cubes) – bahagian daging batang pinang/sirloin
  • 5 tbsp of cooking oil (i use pig lard/oil)
  • 1 cinnamon stick (2 inch long)
  • 5 cloves (cengkih in malay)
  • 1 chicken cube
  • 3 star anise (lawang)
  • 5 cardamon pods (pelaga in malay)
  • 3 lemon grass (serai in malay – cut in slices, take the longer part and pounded)
  • 1 cup of coconut milk (from 2 coconut, leave about 6 tbsp for making kerisik)
  • 2 tsp of tamarind pulp or asam jawa (soaked in water for the juice)
  • 6 kaffir lime leaves (daun limau purut in Malay and slice it very finely)
  • 3-4 daun kunyit (slices)
  • 6 tbsp of kerisik (toasted coconut)
  • 1 tbsp of palm sugar
  • salt to taste
  • 1 litre of milk (big pack)I use Goodday milk (Add milk according to your taste, if you prefer watery add milk instead of water, taste better)

Spices (to blend)

  • 5 shallots (bawang merah kecil)
  • 1 inch galangal (blue ginger also known as lengkuas)
  • 3 lemon grass (bottom part cut slices – remain the longer part to cook with rendang)
  • 5 cloves garlic (bawang putih
  • 1 inch ginger
  • 12 cili kering (soaked in water and slice it) (I prefer more spicy so i put more about 20
  • Little bit of turmeric (1 inch – 2 inches)

Instruction: Making Kerisik

  1. Toast your grated coconut using a wok, toss constantly without oil until golden brown. (Make sure your wok is dry)
  2. Take it out and pound with pestle & mortar until it become a dough form (non sticky)


  1. Blend your spices with a blender, you can add oil to blend it (i prefer using water to blend it)
  2. Heat oil in wok, add spices, cinnamon, cloves, star anise, cardamon stir fry till aromatic
  3. Add beef and pound lemongrass and stir for a while
  4. Then add coconut milk, tamarind juice. Add milk/water and simmer on medium heat.
  5. Add kaffir lime leaves, kerisik, palm sugar, stir to well blend with meat
  6. Lower heat and cover to simmer for 1 hour till meat is really tender and gravy dries up (Gravy needs to dries up that’s why you called it “Rendang”)
  7. All salt to taste and if it’s not sweet add more sugar to taste (I only added salt, coz it’s already sweet).

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