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Beef Rendang with Turmeric Rice

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35 min

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10 min



chopped into chunks
1.2 kg
Instant Rendang Sauce
1 packet
Coconut Milk
200 ml
300 ml
Turmeric Rice
Basmati Rice
rinsed and drained
1 cup
Coconut Oil
or unsalted butter
1 tbsp
Turmeric Powder
12 tsp
Ground Ginger
14 tsp
Onion Powder
12 tsp
Garlic Powder
12 tsp
Chicken Stock
or vegetable stock
2 cups
14 tsp

How to cook

Beef rendang

  • Saute instant rendang sauce with the beef chunks in a deep frying pan on medium heat until aromatic.
  • Pour in water and stir-fry for 20 minutes.
  • Add in coconut milk and simmer on low heat until the beef chunks are tender and the gravy thickens.

Turmeric rice in rice cooker

  • Combine the basmati rice and all other ingredients.
  • Cook using the ‘white rice’ function (or regular function if there is not a white rice option).
  • Fluff with a fork before serving with the beef rendang.

Stove top

  • In a medium pot, combine the basmati rice and all other ingredients.
  • Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
  • Remove from heat and let sit for another 10 minutes before fluffing with a fork and serving with the beef rendang.
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