Beef Rendang with Turmeric Rice

Serving 4 pax
Preparation Time 10 mins
Skill Easy

1.2 kg beef, chopped into chunks
1 packet of instant rendang sauce
200ml coconut milk
300ml water

Turmeric rice
1 cup basmati rice, rinsed and drained
1 tbsp coconut oil (or unsalted butter)
½ tsp turmeric powder
¼ tsp ground ginger
¼ tsp salt
½ tsp onion powder
½ tsp garlic powder
2 cups chicken or vegetable stock


Beef rendang

  1. Sauté instant rendang sauce with 1.2 kg of beef chunks in a deep frying pan on medium heat until aromatic.
  2. Pour in 300ml of water and stir-fry for 20 minutes.
  3. Add in 200ml of coconut milk and simmer on low heat until the beef chunks are tender and the gravy thickens.

Turmeric rice in rice cooker

  1. Combine the basmati rice and all other ingredients.
  2. Cook using the ‘white rice’ function (or regular function if there is not a white rice option).
  3. Fluff with a fork before serving with the beef rendang.

Stove top

  1. In a medium pot, combine the basmati rice and all other ingredients.
  2. Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
  3. Remove from heat and let sit for another 10 minutes before fluffing with a fork and serving with the beef rendang.
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