Rendang is a traditional preparation from the Minangkabau people of West Sumatra, Indonesia. Culinary historians believe that the origin of this dish is from India because of its similarity to an Indian style curry. But it must be accepted that while the base flavours could have originated in India, there is a unique cooking wisdom that the Minangkabau people have used to create Rendang, as we know today.

Considered to be one of Indonesia’s national dishes, Rendang can be prepared in several different styles. But the key components of a Rendang remain the same – meat (often prepared using beef), coconut milk, chilli and spices. Slow cooking is another important factor that lends the deep rich complexity to a Rendang.

Beef is the traditional meat of choice for a Rendang but these days, one can find several alternatives including vegetarian and vegan options. Ask your butcher for beef cuts that are ideal for slow cooking; we highly recommend the use of beef chuck.

The spices and aromatics used to prepare a Rendang are of utmost importance. There is a long list of ingredients indeed including ginger, garlic, galangal, turmeric, lemongrass, chillies, shallots, cinnamon, cardamom, star anise etc…. If reading this has exhausted you, just imagine the effort you need to put in to prepare this spice aromatic paste and then use it in the right proportions and slow cook with the meat and coconut milk.

That’s where Curry Flavours come in!

We’ve taken all the hard work out of your hands so that you can enjoy a delicious bowl of Rendang with minimal or no effort at all. Carefully curated Spice-Blends custom made for specific dishes is just why you need to give this a try!