Snelle The Spice Club Rendang

Quick Rendang


Make authentic Rendang at home with our special spice mix. This simple recipe creates a rich, flavorful dish, full of traditional Indonesian flavors. Perfect for a heart-warming meal, easy to prepare and irresistibly tasty!


4 persons

  • 300 grams basmati rice
  • 1 onion
  • 2 cloves of garlic
  • A piece of ginger (about 2 cm)
  • 500 grams of beef
  • 4 tsp The Spice Club Indo·ORDER 🛍️
  • 400 ml coconut milk
  • Zest of 1 lime
  • Fresh coriander (for garnish)
  • The Spice Club Poke (optional, for garnish)·ORDER 🛍️
  • Tje Spice Club Coco & Hazel (optional, for garnish) ·ORDER 🛍️
  • Salt and pepper (to taste)


Step 1:Start by cooking the basmati rice according to the package directions. Once the rice is cooked, set it aside.

In the meantime, finely chop the onion, ginger and garlic. Also cut the beef into cubes if not already done.

Step 2:Heat the vegetable oil in a large saucepan over medium heat. Add the finely chopped onion, garlic and ginger. Fry these ingredients for 3-4 minutes until wonderfully fragrant.

Then add the beef cubes and fry until brown on all sides for about 5-6 minutes.

Step 3:Pour the coconut milk into the pan, add THE SPICE CLUB INDO spice mix and bring the mixture to the boil. Once it boils, reduce the heat and let it simmer for 20-25 minutes. Stirring occasionally is important to prevent the sauce from burning. Simmer the sauce until the beef is tender and the sauce has the desired consistency. Add some water if necessary to achieve the desired consistency.

Step 4:Add the grated lime zest and lime juice to the rendang. Season the sauce with salt and pepper to your preference.

Serve the tasty rendang over the steamed basmati rice. Garnish the dish with fresh coriander and add THE SPICE CLUB POKE spice mix or THE SPICE CLUB COCO & HAZEL spice mix to taste for extra taste and aroma.

Enjoy this delicious Rendang with Basmati Rice, a traditional Indonesian dish with a rich and spicy taste! Perfect for lovers of spicy and spicy food.


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