Perak is known for its different varieties of rendang. Terlagi-lagi means “more and more” and once you try this rendang you’ll see why.






Skill level

Average: 3.6 (23 votes)


  • 125 ml (½ cup) vegetable oil
  • 1 kg beef chuck steak, cut with the grain into 1-cm thick slices
  • 1 tbsp cooking caramel sauce or dark soy sauce
  • 2 tbsp tamarind pulp, mixed with 125 ml (½ cup) hot water
  • 400 ml coconut cream
  • 1 tsp sugar
  • 1 tsp salt
  • 45 g (½ cup) grated fresh or frozen coconut
  • steamed rice, to serve


  • 5 red Asian shallots or 4 small red onions, sliced
  • 4 garlic cloves, peeled
  • 2-cm piece peeled ginger, sliced
  • 6 dried red chillies, soaked in hot water for 15 minutes, drained
  • 3 lemongrass stalks, white parts only, chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat a wok or large saucepan over high heat. Add the oil, then fry the beef, in batches for about 10 minutes or until browned. Remove the beef from the wok, leaving behind as much oil as possible. Place the beef in a mortar and pound with a pestle to break the fibres a little. Drizzle with the caramel sauce and set aside.
  2. For the rempah, place all the ingredients into a food processor and blitz into a coarse paste. You can add a little water to help the blades if necessary.
  3. Add the rempah to the oil in the wok and fry over medium heat for about 10 minutes or until fragrant. Return the beef to the pan and strain in the tamarind liquid, then add the coconut cream. Bring to a simmer, then cook, stirring regularly for about 30 minutes or until the mixture is almost dry.
  4. While the mixture is simmering, toast the coconut in a dry frying pan until deep golden brown. Grind with a mortar and pestle into a paste. Add the coconut to the beef and stir until thickened. Serve with steamed rice.

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