Recipe courtesy of Anita Lo

Rendang: Cold and Hot

Getting reviews...
  • Level: Advanced
  • Total: 4 hr 50 min
  • Prep: 1 hr
  • Cook: 3 hr 50 min
  • Yield: 12 appetizer portions
Share This Recipe


Hot Rendang:

Cold Rendang:

Fresh Coconut Sauce:


  1. For the hot redang: Preheat the oven to 300 degrees F. Crack open the fresh coconut and reserve the coconut water. Process three-quarters of the fresh coconut meat with 2/3 cup hot water in a food processor, and then strain the mixture to extract the coconut milk. Grate the remaining one-quarter coconut and toast in the oven until golden brown, stirring to prevent burning.
  2. Heat a large saucepot suitable to hold all the meat over high heat. Add 2 tablespoons of the oil. Sprinkle the short ribs with salt and pepper and brown on all sides. Then remove to a bowl.
  3. Place the garlic, curry powder, ginger, galangal, chilies, shallots, lemongrass in a food processor and run until the mixture is smooth.
  4. Add the remaining 2 tablespoons oil to the same pot. Then add the cardamom, cloves, star anise and cinnamon and cook over low heat until fragrant, about 2 minutes. Remove. Tie up the cooked spices plus the kaffir lime leaves and lemongrass tops with cheesecloth to create a spice packet.
  5. Add the prepared curry paste to the pot same pot. Cook over medium heat for 5 minutes, stirring with a wooden spoon, scraping up the browned bits in the pot. Add the browned short ribs and any remaining juices, prepared coconut milk, reserved coconut water, tamarind, prepared spice packet, chicken stock, palm sugar and toasted coconut. Bring to a boil, stir, and then place over low heat and cover. Add more chicken stock as necessary to keep the meat covered. Cook 3 hours, and then remove the lid. Continue to simmer, stirring often, until the meat is very tender and the sauce is very thick, about 30 minutes. Season with the fish sauce, salt and pepper and more palm sugar if necessary. Remove the spice packet and refrigerate, covered. Reheat as needed.
  6. For the cold redang: Mix together the beef, oil, lime juice, garlic, Thai bird chili, brown sugar, shallots, fish sauce, Sriracha, and some salt and pepper. Then taste and adjust.
  7. For the fresh coconut sauce: Mix the coconut milk, palm sugar, cinnamon and fish sauce together and taste and adjust.
  8. To serve: On a cold plate, place a spoonful of the fresh coconut sauce left of center. Top with a small mound of the tartare and garnish with the peanuts and a few strands of kaffir. Dot the plate with a small bit of Sriracha. Reheat a piece of the cooked rendang and place to the right of center. Garnish with the sabudana poha rice chips and chili threads and serve.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Nostalgic, Old-Fashioned and Retro Candy and Candy Bars

Take a sweet trip down memory lane by ogling these old-school candy bars and confections.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Valentine's Day Four-Ingredient Dessert Feb 12, 2013

By: Cameron Curtis

The best part of this Valentine's Day dessert? It requires only four ingredients: chocolate, butter, eggs and sugar.

Meatless Monday: Chocolate For Dinner Feb 13, 2012

By: Michelle Buffardi

Celebrate Meatless Monday and Valentine's Day (a day early) with Bobby Flay's Poached Eggs in Mole Sauce.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.

Meet the Magical Mega Cakes from Choccywoccydoodah

Cake + chocolate + crazy talent = the coolest confectionery in Brighton, England.