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Number of pax: 6 pax   Cooking duration: 30 minutes

Good to Know

Sauté the dry spices on medium heat for 5 minutes until fragrant.


500 g rump steak, cut into small pieces
2 tablespoons corn oil
2 sticks cinnamon
3 buds star anise
4 pods cardamom
1 red onion, blended
3 cm ginger, blended
4 stalks lemongrass, blended
5 cm galangal
3 tablespoons coriander powder
1 tablespoon sweet cumin powder
1 tablespoon cumin powder
2 tablespoons MAGGI® CukupRasa™
200 ml coconut milk
3 turmeric leaves, slivered
3 tablespoons gula Melaka
1 piece dried tamarind
4 kaffir lime leaves, slivered
4 Indonesian bay leaves
2 tablespoons roasted coconut paste (kerisik)



  1. Firstly, blend together the red onion, ginger and lemongrass.
  2. When the ingredients have all been blended into a fine paste, proceed to heat the oil in a wok.
  3. Gently pour in all the paste and add in the cinnamon, star anise, cardamom and galangal. Sauté until fragrant.
  4. When you can smell the aroma of the spices, add in the beef and stir thoroughly.
  5. Then, add the coriander, sweet cumin and cumin powder and stir until the beef turns crisp.
  6. Finally, add in the remaining ingredients like the MAGGI® CukupRasa™, coconut milk, turmeric leaf, gula Melaka, tamarind, kaffir lime leaves, bay leaves and the roasted coconut paste.
  7. Let the gravy simmer and stir occasionally until the beef is cooked thoroughly and turns tender. You will know the Rendang is ready once the oil starts to separate and there's not much gravy left.
  8. Best served with Nasi Lemak or even Ketupat. This tasty Rendang dish is sure to evoke fond memories of family get-togethers.

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