Red rice rendang

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      1 hr 15

Appears in
Pimp My Rice: Over 100 inspirational rice recipes from around the world

By Nisha Katona

Published 2017

  • About

The Indonesian palette of flavours is intriguingly unique.

Lemongrass, galangal and kaffir lime leaves are hugely fragrant and give the beef a brave feminine dimension. It is so important that the beef becomes tender and utterly penetrable to these iconic spicings.


  • 50 g/ oz/1 cup coconut flakes
  • 2


First, make the Rendang paste. Toast the coconut flakes in a dry frying pan until browned, then remove them from the heat. Roughly chop 1 lemongrass stalk. Blitz together the toasted coconut, onions, ginger, galangal, chopped lemongrass, garlic, chillies and turmeric to a smooth paste.

Now heat a wok and add the oil. Fry the spice paste over a high heat for about 3–5 minutes. Add the ca