Rendang Berkecap

(Beef Stew in Soy Sauce) Serves 4 - 6


  • 600 gm beef
  • 20 dried red chillies
  • 1 clove garlic
  • 10 shallots
  • 3 cm piece ginger
  • 3 cm piece galangal
  • 3 tbsps vinegar
  • 3 tbsps thick soy sauce
  • 1 tsp sugar
  • salt to taste

For frying

  • 4 shallots
  • 5 cloves garlic
  • 3 cm piece cinnamon stick
  • half cup coconut oil


  1. Cut the beef into broad pieces and boil in some water. When the beef is tender, drain it and set the stock aside.
  2. Grind together the dried chillies, garlic, shallots, ginger, galangal and sugar.
  3. Mix the ground ingredients with the beef and soy sauce.
  4. Slice the shallots and garlic for frying. Heat the oil and fry them with the cinnamon stick until fragrant.
  5. Add in the beef and continue frying. Add in the stock from the beef and the vinegar
  6. When it is almost dry, season with salt to taste and continue frying until fragrant and oily.