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A close-up studio photograph of finished, rich, mahogany-red Indonesian Rendang paste in a small ceramic bowl on a white marble counter, with a blurred jar of Leena Spices dry blend visible in the background.
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Rendang Paste Recipe

Prep Time2 minutes
Active Time5 minutes
Total Time9 minutes

Materials

  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 2 - 3 pieces candlenuts or macadamia nuts (optional, for richness)
  • 1/2 tsp ground cinnamon
  • 2 pieces cloves
  • 1 pod cardamom (seeds only)
  • 1 piece star anise (optional)
  • 10 -12 piece dried red chilies (soaked in hot water for 20 minutes; deseed for less heat)
  • 2 stalks lemongrass (white part only, chopped)
  • 2 inch piece galangal peeled and chopped
  • 1 inch piece ginger peeled and chopped
  • 1 inch piece turmeric, peeled (or 1 tsp ground turmeric)
  • 4 - 5 shallots
  • 3 - 4 cloves garlic
  • 1 - 2 Tbsp water or little oil (to help blend)

Instructions

  • Toast the Spices:
    Dry-toast coriander seeds, cumin seeds, cloves, and star anise (if using) in a pan over medium heat for 1–2 minutes until fragrant. Let them cool slightly.
  • Prepare the Paste:
    In a blender, food processor, or mortar and pestle, combine: soaked chilies, lemongrass, galangal, ginger, turmeric, shallots, garlic, candlenuts, toasted spices, cinnamon, and cardamom seeds.
  • Add 1–2 tablespoons of water (or a little oil) to help form a smooth paste.
  • Blend to Desired Consistency:
    Blend until smooth, or leave slightly coarse for texture. Adjust water sparingly if needed.
  • Optional Sauté (for deeper aroma):
    Heat a little vegetable oil in a pan over medium-low heat. Sauté the paste, stirring constantly, until fragrant and the oil separates from the paste (“pecah minyak”).
  • Store or Use:
    Use immediately as the aromatic base for your rendang. Store in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.

Notes

Leena Spices Tip
  • The secret to a deeply flavorful rendang is the toasting step. Dry-roasting coriander and cumin until they become fragrant helps release their natural oils, creating a richer aroma and deeper flavor. This simple technique is one of the biggest differences between a good rendang and an exceptional one.