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EveryMasala

Pastes and wet masalas

Rendang spice paste (bumbu)

The pounded paste of galangal, lemongrass, chilli and turmeric behind Minangkabau rendang.

Rendang is a dry, slow-cooked curry associated with the Minangkabau people of West Sumatra and eaten across Indonesia and Malaysia. Its flavour begins with a ground paste called bumbu, simmered with coconut milk until the liquid reduces.

What goes in

Shallot: 20%20%Red chilli: 20%20%Galangal: 15%15%Lemongrass: 15%15%Turmeric root: 10%10%Ginger: 10%10%Garlic: 10%10%20parts

Parts by volume of the whole spice. The ring shows each part's share.

Made step by step

Each drawing shows the operation for that step. Ratios and timings differ from house to house; this is one traditional-style way.

  1. Step 1: Dry Slice the roots, lemongrass and shallots into small pieces.
  2. Step 2: Pound Pound or blend them to a smooth paste.
  3. Step 3: Bloom Fry the paste in oil until it smells cooked.
  4. Step 4: Toast Toast grated coconut until brown and grind it to kerisik.
  5. Step 5: Infuse Add coconut milk and meat and simmer for hours, stirring.
  6. Step 6: Store Keep the raw paste in the freezer in small portions.
  7. Shallot: 20%20%Red chilli: 20%20%Galangal: 15%15%Lemongrass: 15%15%Turmeric root: 10%10%Ginger: 10%10%Garlic: 10%10%
    Finished Rendang spice paste (bumbu), by share.

Ingredients

The paste uses shallot, garlic, ginger, galangal, turmeric root, red chilli and lemongrass, with kaffir lime leaf, turmeric leaf and kerisik, toasted grated coconut, added to the pot. Some recipes add candlenut.

Celebration dish

Rendang is served at weddings, Hari Raya and other gatherings, and its long cooking is a mark of care. Versions differ by region and cook.

Where it is used

Beef rendangChicken rendangJackfruit rendang

The spices in it

GalangalCitrus-pine root.TurmericColour.Chili pepperThe pungent berry of the Capsicum plant, used to add heat to dishes worldwide.GingerThe pungent rhizome of a flowering plant, widely used as a spice and folk medicine.

Also part of it, and being written: Lemongrass (Fragrance.).

More on EveryMasala

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Sources and further reading

About this page

Original text and drawings by the EveryMasala desk, written with AI assistance and checked against the sources above. The shares are an illustrative, traditional-style ratio, not a standard: every family and maker blends differently. If we have something wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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