Rendang Bakso Sapi - meatballs rendang

Ingredients

• 5makrut lime leaves (jeruk purut)
• 1/2 tbspsalt
• 2 tsppalm sugar
• 400 mlcoconut milk
• 250 mlwater
• 1/2 tbsp tamarind dissolved in 3 tbsp watertamarind water
• 3 tbspoil
• 750 gminced beef
• 100 gtapioca flour
• 100 gcrushed ice
• 1 tbspsalt
• 1 tsppepper
• 1/2 tsppalm sugar
• 3shallots
• 6 clovesgarlic
• 5red chillies, deseeded
• 9dried red chillies, deseeded
• 3 cmgalangal
• 2lemongrass stalks, white part only
• 3 cmginger
• 5 cmturmeric

Instructions

1. 1

   Shape the meatballs

   Mix the minced beef, tapioca flour, crushed ice, salt, pepper and palm sugar thoroughly. Shape the mixture into balls using about 1 tablespoon for each.

2. 2

   Cook the meatballs

   Heat a pan of water and add the meatballs. When they begin to float, they are cooked. Lift them out of the water and set aside.

3. 3

   Make the spice paste

   Pound or grind the shallots, garlic, fresh and dried chillies, galangal, lemongrass, ginger and turmeric into a paste.

4. 4

   Fry the paste

   Heat the oil in a pan and fry the spice paste with the makrut lime leaves for 4 minutes. Add the salt and palm sugar and mix.

5. 5

   Reduce the sauce

   Add the coconut milk and 250 ml water, mix well and simmer gently until the sauce has reduced by half.

6. 6

   Finish the rendang

   Add the meatballs and tamarind water. Simmer slowly until nearly all the liquid has evaporated.

What is rendang bakso?

Rendang is an Indonesian dish known for its spiced coconut sauce, traditionally cooked down until it becomes rich and concentrated. Bakso are Indonesian meatballs, commonly made with beef and a starchy binder.

This version brings the two together: homemade beef meatballs are simmered in a rendang-inspired sauce. The mix of chillies, aromatics, coconut milk and tamarind gives the dish heat, fragrance and a little tang.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef supplies most of the protein, while the tapioca flour contributes carbohydrates. Coconut milk and the oil account for much of the fat; serve the meatballs with vegetables alongside and a measured portion of rice to balance the plate.

Building tender meatballs

Meatball mixture: Mix the beef, tapioca flour, crushed ice and seasonings thoroughly so the ingredients are evenly distributed. Shape each ball with roughly a tablespoon of mixture, as directed.

Cooking cue: Add the balls to hot water and wait for them to float before lifting them out. Set them aside while you make the sauce; they will simmer in it again at the end.

Making the spice paste

Aromatics: Shallots, garlic, lemongrass, galangal, ginger and turmeric form the fragrant base. Grind or pound them into a paste so they can cook evenly in the oil.

Chillies: The fresh and dried red chillies provide the heat and colour. They are deseeded in the recipe; keep the seeds in if you prefer a hotter sauce.

Reducing the coconut sauce

Gentle simmer: After adding the coconut milk and water, let the sauce bubble quietly until it has reduced by half. Stir it now and then to help it cook evenly.

Final reduction: Add the cooked meatballs and tamarind water, then continue simmering until very little liquid remains. Keep the heat low and pay attention as the sauce thickens so it does not catch on the pan.

Balancing the flavours

Coconut and spice: Coconut milk rounds out the chilli and spice paste, while palm sugar adds sweetness. Salt seasons both the meatballs and the sauce.

Tamarind: The tamarind water adds a tart note to the rich sauce. Add the quantity stated, then let it cook with the meatballs as the liquid reduces.

Serving the meatballs

Serve the meatballs hot, with the reduced sauce spooned over them. Plain rice is a natural accompaniment for the rich, spiced sauce.

For a more complete plate, add a simple vegetable side, such as steamed greens or lightly cooked vegetables. Their freshness makes a useful contrast to the creamy sauce.

Recipe notes & tips

• Grind the spice ingredients evenly so there are no large pieces in the sauce.
• Keep the sauce at a gentle simmer while it reduces.
• Use the floating cue to check when the meatballs are ready to be lifted from the water.
• Stir occasionally as the sauce thickens, especially towards the end.
• Prepare the tamarind water before you start cooking so it is ready to add.

Variations

• Adjust the heat: Use fewer dried chillies for a milder sauce.
• Keep the seeds: Leave some chilli seeds in for more heat.
• Add greens: Serve with steamed greens for a fresh side.
• Use another mince: Try minced chicken in place of beef, adjusting the cooking until the meatballs are cooked through.
• Make it ahead: Cook the sauce in advance, then add the meatballs and finish simmering before serving.

Common mistakes to avoid

• Roughly ground paste: Large pieces may cook unevenly; grind the aromatics into a consistent paste.
• Fast reduction: High heat can make the sauce catch; keep it at a gentle simmer.
• Crowded meatballs: Overcrowding can make them harder to lift out; cook in batches if needed.
• Skipping the float cue: Lift the meatballs once they begin to float, as directed.
• Leaving the sauce unattended: It thickens towards the end; stir and check it regularly.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan until piping hot, adding a little water if the sauce has become too thick.

Frequently asked questions