Exotically Spicy Beef Goulash in Coconut Sauce, Bandung Style

5 from 2 votes
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Dinner
Cuisine European
Servings 4 people


For the spices:

  • 1,5 liter Coconut water
  • 2 tbsp Lime juice, fresh
  • 400 ml Coconut milk, creamy (24% fat)
  • 8 small Onions, red
  • 4 medium-sized Cloves of garlic, fresh
  • 2 small Chillies, red, fresh or frozen
  • 30 g Ginger, finely grated, fresh or frozen
  • 20 g Galangal, finely grated, fresh or frozen
  • 4 piece Lemongrass, fresh
  • 4 Kaffir lime leaves, fresh or frozen
  • 2 Salam leaves (daun salam), fresh or frozen
  • 3 tbsp Coconut palm sugar
  • 2 Cinnamon sticks, about 8cm
  • 1 Star anise
  • 8 Cloves
  • 1 tsp Cardamon seeds


  • 1,5 liter Frying oil
  • Salt, to taste


  • Fry the fresh or thawed beef in deep-frying oil at 200 degrees Celsius in portions until light brown. Drain in a pan and then transfer to a 3-liter Dutch oven. Add coconut water and lime juice.
  • Cap the onions and the garlic cloves at both ends, peel and roughly cut into pieces. Roast in the pan with the drained oil until light brown and add to the meat.
  • Wash the small, red chillies, cut across into thin rings, leave the seeds and discard the stalks. Wash, peel and finely grate the roots, ginger and galangal. Wash the fresh lemongrass, remove the hard stalk at the bottom, remove the brown and withered leaves and only use the white to light green parts. Cut this into pieces approx. 8 cm long. Remove the outer, green leaves if necessary. Gently crush the lower half of the pieces with a hammer. The stem should remain intact. Wash the leaves and use them whole. Break open the cardamom pods.
  • Put all the ingredients from chillies to cardamon seeds in the casserole, mix well and bring to a simmer. Simmer with lid for 3 hours, stirring occasionally. Remove all meat from the broth with a coarse sieve and remove all other ingredients, such as leaves, cloves, ... and the lemongrass from the broth with a finer sieve. Reduce the broth for an hour. Then add the meat and coconut milk and continue reducing until there is only about 160 ml of the sauce. Now season the rendang with salt and black pepper.
  • Place on the prepared serving bowls, serve as a side dish with a little sauce and enjoy.


  • The rendang can be deep-frozen in good portions and retains its excellent taste for months. If you are not a real rice fan, it can be combined very well with spaetzle, wide noodles and fusilli.
  • The vegetables served in the picture consisted of water spinach (kangkung), spring onions (bawang daun), red hot peppers (cabe besar merah) and ¼ of a cabbage leaf (cut into strips). With a few roasted peanuts or cashew nuts. Light sesame oil is used to stir the pan for 1 minute. Deglaze with a little soy sauce, a few drops of lime juice and a pinch of salt (per person).
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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