Rendang is a traditional way of cooking meat originating in West Sumatra


  • 1 bag of Spice for Rendang .
  • 3 or 4 tablespoons of vegetable oil
  • 400 to 500g of beef, pork or chicken cut into pieces of about 3 to 5 cm
  • 400 ml of coconut milk or cream
  • 200 ml of water
  • salt q.b.


Place the meat, the spice mixture for Rendang and the salt in a pan.
Light the heat for at least about 5 minutes, stirring constantly.
Add the water and let it cook slightly, without being completely cooked cooked.
Add the coconut milk or cream and continue cooking until the meat is a little dry.

Serve with white or yellow rice.

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