Origin: West Sumatra, Indonesia

Main Ingredients: Caramelized prime beef, coconut cream, galangal, lemongrass, garlic, black cardamom, cinnamon & kaffir lime leaves


Rendang is traditionally a spicy beef dish originating in the early 16th Century from the Minangkabau people of West Sumatra, Indonesia

An online poll by CNN International chose Rendang as the number one dish of their "World's 50 Most Delicious Foods”

The cooking technique flourished because of its role in preserving meat in a tropical climate

If cooked properly, dried rendang can last for three to four weeks stored in room temperature and still good to consume. It can even last months stored in a refrigerator

It is one of 5 national dishes of Indonesia

In Minangkabau culinary tradition, there are three recognised stages in cooking meat in spicy coconut milk. The dish which results is categorised according to the liquid content of the cooked coconut milk, which ranges from the most wet and soupy to the most dry: Gulai — Kalio — Rendang

*Health Benefits:

Kaffir Lime Leaves:

Anti bacterial

Extremely high in Vitamin C


Stress releasing, high in Atsiri oil

Cleanses the blood


Detoxifies body, flushing harmful toxic waste

Tonic for the nervous system

Reduces fever

Helps treat infections

Manages Type 2 diabetes

Coconut Cream:

Gives you energy not fat due to structure of the fatty acid chain

Natural antioxidant, fatty acids stop free radicals – preventing ageing


*Health Benefits