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Number of pax: 6 pax   Cooking duration: 1 hour

Good to Know

Instead of using salt, season and flavour your dishes using natural herbs and spices.


500 g beef, cut into cubes
2 shallot, sliced
1 stalk lemongrass, sliced thinly
3 stalks lemongrass, blended
1 inch ginger, blended
1 inch fresh turmeric, blended
2 inch galangal, blended
2 onion, blended
3 cloves garlic, blended
100 g dried chilli, blended
1 piece dried tamarind
100 ml think coconut milk
50 ml water
2 pieces turmeric leaf, thinly sliced
1 cube MAGGI® Chicken Stock Cube


  1. In a wok, add the sliced shallots and lemongrass and the blended lemongrass, ginger, fresh turmeric, galangal, onion, garlic and dried chilli. Finally, add the beef. While stirring, allow it to cook for about 5-10 minutes.

  2. Next, add dried tamarind, thick coconut milk, water, turmeric leaves and MAGGI® Chicken Stock Cube. Cook over medium heat, stirring occasionally.
  3. When the gravy has thickened and the beef is tender, lower heat and stir continuously until the rendang appears dry and the oil separates.
  4. Your rendang is now ready to be served with steamed white rice.

Nutritional Info

Energy 161 Kcal

Protein 20g

Fat 5g

Carbs 9g

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