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  • 250gm Adabi Perencah Rendang
  • 2400gm of Meat (Beef / Chicken / Mutton)
  • 300ml Cooking Oil
  • 120gm of Fried Coconut Paste (Kerisik)
  • 5 cups of Coconut Milk
  • 35 to 40 pieces of Red Shallots
  • 15 cloves of Garlic
  • 10 Lemongrass (sliced)
  • 60gm of Ginger
  • 80gm of Galanga
  • 5 Lemongrass (pounded)
  • 350gm Brown Sugar
  • 30gm Adabi Asam Jawa Xtra
  • 10 Turmeric Leaves (sliced)
  • 6 cups of Water
  • Adabi Salt

Adabi Beef Rendang

Cooking Instructions

  • Mixture 1: Mix 3 cups of water with coconut milk.
  • Mixture 2: Grind the red shallots, garlic, lemongrass (sliced), ginger and galanga. Mix with Adabi Rendang Paste and add 3 cups of water.
  • Heat up the wok and saut√© Mixture 2.
  • Add in lemongrass (pounded) and continue cooking until it becomes aromatic.
  • Then add in Mixture 1, fried coconut paste, brown sugar, Adabi Asam Jawa Xtra and meat. You may also add chilli paste if you prefer it spicy.
  • Add the sliced turmeric leaves and lime leaves.
  • Add Adabi Salt to taste. Cook on low heat and keep stirring until the gravy thickens.
  • Serve while hot.

Product Used:

Rendang Paste

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