1804 recipes · 72 chapters
02

Rendang

Rendang comes from the Minangkabau people of West Sumatra and is cooked for hours until the coconut milk almost disappears and the spice paste clings to the beef. The long, patient cooking turns it dark, dry and intensely flavoured, which is why it is served at celebrations across Indonesia and Malaysia.

2 flavoursRendang Beef

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2 flavours
A bowl of dark, glossy beef rendang studded with toasted coconut, served alongside steamed rice.Free

Rendang

639 kcal 42 g protein 2 h 25 min · MediumHigh ProteinGluten-freeDairy-freePremiumA dark plate piled with deep brown dry-cooked beef chunks coated in spice paste and scattered with thin strips of lime leaf. Premium

Beef

592 kcal 33 g protein 3 h 20 min · HardHigh ProteinLow sugarsGluten-freeDairy-freeNo added sugar

Flavours marked with a lock are part of Premium. The first flavour of every dish is free.