Nasi Lemak with Rendang Tulang Rusuk Daging



Nasi Lemak:

3 Cups Beras Nagasari Super Import ERA

2 Cups Coconut milk

1 Cup Water

2 Pandan Leaves

3 tsp Salt

Rinse and drain rice, add coconut milk, salt, water, and pandan leaves into the rice and cook.




Hard Boiled Eggs

Fried Ikan Bilis




Rendang Beef Ribs:

1kg Boneless beef short ribs, cut into cubes

3 Cups Coconut milk

1 Cup Cooking Oil 


To Blend:

6 Cloves Chopped garlic

1 Cup Red onion

1/4 Cup Ginger

50g Fresh turmeric

2 Tbsp Chilli paste 


Seasonings & Spices:

A handful of kerisik, toasted coconut

2 Inch Galangal, pounded

1 Lemongrass, cut into 4-inch length and pounded

2 Turmeric leaves, tied up

6 Kaffir lime leaves, very finely sliced

1 Tbsp Palm sugar

3 tsp Salt 



  1. Cut the beef short ribs into cubes, do not cut the beef too small as the meat can break into smaller pieces during cooking.
  2. Heat up cooking oil in a pot, sauté the blended ingredients (rendang paste) over low heat until aromatic. Add the beef short ribs and cook over medium heat.
  3. Add the coconut milk, turmeric leaves, kaffir lime leaves, and lemongrass into the pot.
  4. Once it is boiled, continue to simmer over low heat. 
  5. Cook until the beef absorbs the flavor of the spices thoroughly and the color turns dark brown. It will take about three hours. 
  6. Serve over the warm Nasi Lemak that was cooked just now, and top with peanuts, fried anchovies, cucumbers, sambal, and eggs.