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Homemade rendang spice powder in a glass container ready for cooking.
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Rendang Spice Mix Recipe

Leena Spices Tip:
One of the first lessons I learned in my spice journey was to let toasted spices cool completely before grinding. Warm spices create extra heat in the grinder, which can cause them to clump together and lose some of their fresh aroma. Spread the toasted spices on a metal tray or plate and let them cool completely before grinding for the best flavor and texture.
Prep Time7 minutes
Active Time10 minutes
Cooling Time 15 minutes15 minutes
Total Time32 minutes
Cuisine: Indonesian

Materials

  • 1 g Black Pepper
  • 3 g Cassia
  • 3 g Cloves
  • 12 g Coriander
  • 12 g Cumin
  • 6 g Fennel
  • 6 g Galangal powder
  • 7 g Garlic powder
  • 7 g Ginger powder
  • 6 g Kaffir lime leaves
  • 10 g Lemon Grass
  • 10 g Paprika
  • 7 g Shallots
  • 2 g Star anise
  • 8 g Turmeric

Instructions

Phase 1: TheToasting Ritual (Activating the Volatile Oils)·       Prep Time: 5 minutes | Active Time: 4 minutes | Total Time: 9 minutes

  • Prepare and Measure the Whole Spices:
    o  Prep Time: 3 mins | Active Time: 3 mins | Total Time: 3 mins
    o  Separate your whole hard spices (coriander seeds, cumin seeds, fennel seeds, black peppercorns, cassia bark, cloves, and star anise) from the pre-powdered or delicate ingredients. Measure everything out on a tray.
  • Preheat the Pan:
    o  Prep Time: 2 mins | Active Time: 1 min | Total Time: 3 mins
    o  Set a heavy-bottomed skillet or pan overlow-to-medium heat. Do not use oil; this must be a completely dry toast.
  • Toast with Care:
    o  Prep Time: 0 mins | Active Time: 3-4 mins | Total Time: 4 mins
    o  Add the whole spices to the warm pan. Toss or stir continuously for 3 to 4 minutes. Listen closely for a subtle "snap" and wait until your kitchen fills with a sharp, nutty aroma.
    Chef's Lesson: Watch them carefully. If you smell burning rather than a toasted, fragrant aroma, remove them immediately from the heat to avoid turning the oils bitter.
  • Cool Completely:
    o  Prep Time: 0 mins | Active Time: 1 min | Total Time: 10-15mins
    o  Transfer the toasted whole spices onto a wide metal tray or plate. Let them cool completely to room temperature (about 10 to 15 minutes).
    Grinding warm spices creates friction and heat inside the blade, causing them to clump together and lose their vibrant brightness.

Phase 2: Grinding and Blending the Spice Powder. Prep Time: 2 minutes | Active Time: 3 minutes | Total Time: 5minutes

  • Combine the Ingredients:
    o  Prep Time: 1 min | Active Time: 1 min | Total Time: 1 min
    o  Once the toasted whole spices are fully cooled, add them to your spice grinder or high-powered blender.
  • Add the Powders and Botanicals:
    o  Prep Time: 1 min | Active Time: 1 min | Total Time: 1 min
    o  Measure and add your remaining ingredients to the grinder: galangal powder, garlic powder, ginger powder, paprika, turmeric, crushed dried kaffir lime leaves, dried lemon grass, and dried shallots.
  • Pulse to a Coarse Consistency:
    o  Prep Time: 0 mins | Active Time: 1-2 mins | Total Time: 2 mins
    o  Pulse the grinder in short, sharp bursts for 1 to 2 minutes rather than running it continuously.
    Texture Check: You are not looking for a fine, factory-grade flour dust. The goal is a consistent, textured powder where tiny, fragrant flecks of the aromatics are still visible. When rubbed between your fingers, it should feel oily and intensely aromatic.
  • Sift and Store:
    o  Prep Time: 0 mins | Active Time: 1 min | Total Time: 1 min
    o  Pass the mixture through a coarse sieve if any hard pieces of cassia or star anise remain, then immediately transfer your fresh Rendang spice powder into an airtight glass jar to protect it from light and moisture.
     

Notes

Leena Spices Tip
My goal is not to grind the spices into a fine, flour-like powder. Instead, aim for a consistent blend with a slight texture and tiny flecks of the toasted spices still visible. Rub a little between your fingers. It should feel slightly oily and release a rich, fragrant aroma. That's a good sign your rendang spice blend is fresh and full of flavor.