West Sumatran Rendang

This classic West Sumatran dish has a full-bodied deep flavour. The paste of lemongrass, onion and ginger is easy to make, and the dish is rich with coconut milk. The dish freezes brilliantly. This is a good dish to feed your meat-eating friends. Get this dish under your belt, and enjoy. Like us all, it improves with age!

By making this dish, you will acquire and practice the following skills:

• Blend onion, lemongrass, and ginger into a smooth, aromatic paste.
• Cook spice pastes slowly until colour and aroma deepen.
• Toast and “wake up” ground spices before combining with paste.
• Balance tamarind, lemon juice, sugar, and coconut milk for layered sour-sweet richness.
• Use steam-lid cooking on squash to caramelise outside while softening inside.
• Add chickpeas at the right stage so they hold texture in a rich sauce.
• Adjust colour and intensity with gravy browning while keeping flavour intact.
• Reheat rendang without losing structure in vegetables.
• Adapt into soup by diluting with stock and rebalancing spices.

Watch each video in turn, have a go at the dish, and use the quiz as a friendly nudge to make the skill your own.

#westsumatranrendang

Join the Members’ Room →
A calm, organised home for your cooking — your own quiet dashboard, no ads, no clutter, with help close by when you need a hand.