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4 servings


0 hours 5 mins


1 hours 30 mins


1 hours 35 mins

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1 1/2 Lbs. Boneless beef short ribs, cut into cubes
4 Tbsp. Shawhan Farms Rendang Curry Gourmet Dry Mix
2 Tbsp. Canola oil
1/2 Cup Coconut milk
1 1/4 Cups water
8 Tbsp. Kerisik* see below
1 Tbsp. Sugar or to taste
Kosher salt to taste


8 Tbsp. Desicated coconut (toasted unsweetened dried coconut)
1 Tbsp. Coconut milk


1) Make the Kerisik.  Add 8 tablespoons of unsweetened coconut to a small, non-stick skillet.  Add one tablespoon of coconut milk.  Heat over medium-low heat until the liquid is absorbed and the coconut is toasted and golden brown.  Stir frequently for about 3-4 minutes so it doesn’t burn.  Let it cool.

2) Add the toasted coconut to a small food processor, spice mill or chopper and blend until it is the texture of brown sugar or sand. Alternatively, use a pestle and mortar and grind it.  This is what makes desicated coconut…the fine chop.

3) Cut your beef into small cubes.  Heat the oil in a large dutch pot over medium-high heat.  Sprinkle the meat with salt and in batches, brown the meat in the oil.  Once brown, remove to a bowl.  Continue browning the meat and adding to the bowl.  Be sure you aren’t crowding the pot or the meat will steam and get rubbery.

4) Drain off all but a tablespoon of the fat in the pan.  Add the Shawhan Farms Rendang Curry Gourmet Dry Mix and stir into the oil.  Stir until fully incorported.  Add back all the beef and juices that accumulated in the bowl.  Stir to combine. Add the coconut milk, and water, and simmer on medium heat, stirring frequently until the meat is almost cooked. About 10 minutes.

5) Add the toasted coconut and sugar, stirring to blend well with the meat.

5) Bring the liquid to a boil then lower the heat to low and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. The meat should be coated in a thick layer of sauce and coconut.  There should NOT be any liquid or sauce.  This is a dry curry. Add more salt and sugar to taste. Serve with steamed rice.

NOTES:  Oh, are you in for a treat!  This is an easy beef rending recipe that takes advantage of a great seasoning starter that saves time in the kitchen and keeps you from needing a shopping list of ingredients usually used in this recipe.  I don’t make a lot of Indonesian recipes, so I don’t always have many of the spices and fresh ingredients called for in a rending recipe.  The Shawhan Farms Rendang Curry Gourmet Dry Mix made creating this dish a breeze.  I added some authentic touches along the way like toasted coconut and some coconut milk, but you could leave those out.  I added the coconut milk for the creaminess and added the coconut for texture…a good rending needs it in my opinion.

Let’s get started by talking about Rendang.  This is probably the most made beef dish in Indonesia, Singapore and and Malaysia.  It is a rich beef stew that is packed with flavor.  It is a curry and typically served with rice.  It is sweet and spicy, and traditionally made rich with the use of coconut milk.

I first had this dish in NYC years ago and the version I had was so spicy I could barely eat it.  This version is much tamer than I remember. It is very light on the heat. That makes this a winner for me.  Plenty of flavor and just enough heat so that I could enjoy the dish.  If you like a spicer version, I would add in some fresh chilis.

In my opinion, the must have ingredient in this dish is toasted coconut (known as kerisik).  More about that later.  First, let me answer the most frequently asked questions about rendang.

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Beef rendang is a traditional Indonesian dish that originated in the Minangkabau region of Sumatra. It consists of tender chunks of beef slowly cooked in a coconut milk and spice mixture until the sauce is reduced and the meat becomes tender and infused with rich flavors.

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The main ingredients in beef rendang include beef (usually cut into cubes), coconut milk, various aromatic spices like lemongrass, galangal, garlic, shallots, and a blend of ground spices that may include turmeric, coriander, cumin, and chili. Some versions of rendang may also include kaffir lime leaves and tamarind paste. All of which you will find in the Shawhan Farms Rendang Curry Dry Mix.

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Yes, beef rendang is typically a spicy dish. The level of spiciness can vary depending on the amount and type of chili used in the recipe. The spiciness contributes to the complexity of flavors in the dish. As noted earlier, I found the spices to be moderately spicy. You could control this by using more or less of the spice mixture.

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Beef rendang is often served as a main course, accompanied by steamed rice. It is also commonly served during special occasions, celebrations, and festive events in Indonesia.

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Yes, you can easily adapt the recipe and use other meats such as chicken and lamb.

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Yes, beef rendang can be frozen and reheated. In fact, I think that rendang tastes even better after the flavors have had time to meld together. Like all stews, this just gets better when it sits a couple of days in the fridge. Allow the dish to cool completely before storing it in an airtight container in the freezer. When reheating, gently warm it on the stovetop, adding a little water or coconut milk if needed to prevent it from drying out completely.

Let’s get started with gathering the ingredients for this dish.  (This is my favorite part of making this.)  Beef Rendang has a shopping list of ingredients that I don’t usually have in my kitchen or use in my everyday cooking.  For that reason, I’ve only made this dish once before and I was left with a bunch of ingredients I wound up throwing out.  Not my favorite thing.

This one rendang curry spice has everything you’d usually have to buy to make the rendang paste and curry in this dish.  Those spices and flavors include:

.  coconut milk powder
.  ginger
.  galangal
.  star anise
.  tumeric
.  lemongrass
.  lime leaves
.  tamarind

So, although I was able to eliminate all those items and a lot of steps while making this dish, I was skeptical.  But I forged ahead hoping for the best.

To get started, you are just going to cut your meat into small cubes/chunks.  I used boneless short ribs.

Next, I sprinkled them with salt and browned them up in canola oil in a large dutch oven.  It is important to do this in batches so you brown the meat and not steam it.  Put the browned meat into a bowl.

Once all the meat is browned, drain all but a tablespoon of the oil/fat from the pan.  Add the curry spice mixture, and stir into the oil creating that famous rendang paste.  Stir for about 30 seconds to combine.

Add back the beef and any juices that have accumulated in the bowl.  Add the water and coconut milk.  NOTE:  You can use all water to make this dish.  I had coconut milk and decided to add it to add additional flavor and creaminess to the dish.  It worked out great.

Stir everything and bring the stew to a boil.  Reduce heat to low and cook for about 10 minute until the meat is almost cooked through.

While that is cooking, you’ll make the Kerisik. Before we make the coconut component of this dish, let me answer some frequently asked questions about Kerisik and desiccated coconut.

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Desiccated coconut is a dried, grated, and unsweetened form of coconut meat. It is made by removing the moisture from fresh coconut meat and then grating or shredding it into small, fine pieces. The easiest way to make your own is to start with unsweetened coconut from the store. By adding the coconut milk in this recipe and toasting it on the stove, you are adding the moisture of fresh coconut and then drying it out and toasting it on the stove. Next, you pulvarize it in the blender to get that very fine texture.

Alternatively you can buy fresh grated coconut or frozen from South Asian stores and then toast it. I do not have easy access to fresh grated coconut. Since I wanted this recipe to be as easy as possible, using the store bought unsweetened coconut is the way to go.

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You’ll usually find sweetened coconut in the grocery store in the baking isle. That is NOT what you want. You can buy unsweetened coconut at Sprouts and Whole Foods, and of course, online.

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While the terms “desiccated coconut” and “shredded coconut” are sometimes used interchangeably, there can be a slight difference. Desiccated coconut is typically finer and drier than shredded coconut, which may have larger pieces and some residual moisture. Follow my instructions and your desiccated coconut will be just fine.

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“Kerisik” is a traditional ingredient used in Malaysian and Indonesian cuisines. It is also known as “toasted coconut paste”.

Kerisik is made by toasting grated or shredded coconut until it turns golden brown and becomes dry and crispy. The toasted coconut is then ground or pounded into a paste or fine flakes, depending on the desired texture.

Kerisik is commonly used as a flavor enhancer and thickener in various  Malaysian and Indonesian curries and rendang. It adds a rich coconut flavor and a creamy texture to the dishes, making them more delicious and aromatic.

In this dish, we are taking desiccated coconut and toasting it and reducing it to a fine, sand-like coconut paste known as Kerisik.

So, take 8 tablespoons of unsweetened coconut and one tablespoon of coconut milk and put it in a dry non-stick skillet and stir until the liquid is absorbed and the coconut is toasted.  This will take 3-4 minutes.  Stir often because the coconut can burn quickly if not attended.

Remove the skillet from the stove and let it cool.  Next, add it to a small food processor or spice mill and grind it until it has the texture of sand.  If you don’t have a food processor or spice mill, use a mortar and pestal to grind the toasted coconut into a coconut paste.

Add the coconut and one tablespoon of sugar to the stew.  Note that once again, this is optional.  All the flavors and spice you need are in the curry seasoning but I like the texture that the Kerisik adds to this dish so I added it.  PLUS, it is so simple to make, why wouldn’t you add it?

Reduce the heat to low and let the rendang curry cook for about 1 1/2 hours until the meat is fall-apart tender.  Taste and adjust seasoning.  Add more sugar and/or salt if needed.

Serve the curry with steamed rice.  Let me know what you think.  It is rare that you can use a single spice blend to get this much flavor.  It is so good.

Did you like this stew?  If so, be sure to try some of my other favorites:

Rosemary and Pomegranate Beef Stew

Braised Short Ribs with Mushrooms and Onions

Traditional Irish Lamb Stew

Minnesota Beef Stew

Chicken Diane