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Beef Rendang by Kusinerang Maranao

Anna Jerralyn Gamor is the creator of Kusinerang Maranao. A culinary graduate and food entrepreneur based in Bulacan, she highlights her Maranao heritage and Halal lifestyle through her social media platform. She advocates Halal food awareness, giving glimpses of the life of a Filipino Muslim living in the city. Image credit: Anna Jerralyn Gamor

Cooking Time: 2:30 hr(s)

Serves: 8-10

Main Ingredients: Beef

Cooking Style: Simmered

Collection: Oyster Sauce, Salo-salo

Difficulty: Intermediate

  • Recipe's
  • Beef Rendang by Kusinerang Maranao


  1. Heat the pan, add the coconut meat. Toast the coconut meat until golden brown. Transfer the toasted coconut in food processor to get fine texture. Set aside.
  2. Combine ginger, red onion, red chili, and sakurab in food processor to get paste texture.
  3. Heat the oil in a pot, over moderate heat, add the spice paste and fry for 5 minutes until it is fragrant and dark red in color.
  4. Add the beef, stir it until it is coated with the spice paste and cook it for 10 mins.
  5. Add turmeric powder, ground and toasted coconut meat, Mama Sita’s Oyster Sauce, and gata. Stir. Lower the heat to simmer for 20 minutes.
  6. When the beef is slightly tender, add the kakang gata, salt, and black pepper. Let it cook until beef is tender and the gravy is thick. Turn off the heat.
  7. Serve with hot rice and sliced cucumber.






180 g

Coconut meat, grated

6 stalks

Sakurab (or substitute with Lemongrass)

15 pcs

Red chili

50 g


1 pc

Red onion (large), sliced

1 kg

Beef cubes

1 cup


1 cup

Kakang gata

1/2 cup

Mama Sita's Oyster Sauce

1 Tbsp


1/2 Tbsp

Black pepper, ground

1/2 Tbsp

Turmeric powder

See Also:

Oyster Sauce, Salo-salo
Cooking Style: Simmered