Rendang, the Lagos way
Ibu's, with the heat I grew up on
Third version
Start your own line from any of Tolu's 3 versions. Their recipe becomes your v1; what you do from there is yours, and their name stays on it. Reading needs no account; making it yours does.
v3 · 30 Sept — Reduced it drier — past where Ibu stops
The changes in v3
Reduced it drier — past where Ibu stops
Close to the best
Close to their best. Worth keeping.
What v3 taught
“Drier travels better. It keeps a week.”
So far
Three versions since June 2026. Last cooked 12 days ago.
Ingredients
beef shin, 4cm dice
coconut milk
kerisik, pounded fine
shallots
galangal
lemongrass
dried chillies
scotch bonnet
salt
What's been moving
Every change has been to what goes in, never to the method — the dried chillies most of all.
Never touched: 1.2kg beef shin, 4cm dice · 800ml coconut milk · 90g kerisik, pounded fine · 12 shallots · 60g galangal · 4 sticks lemongrass · 17g salt
Method
01
Pound the 12 shallots, 60g galangal, 4 lemongrass, 10 chillies and the scotch bonnet coarse, not smooth — 15 minutes in the mortar
15 min12 shallots60g galangal4 sticks lemongrass10 dried chillies1 scotch bonnet
02
Fry the paste in oil over medium heat for 12 minutes, until it darkens and the oil splits at the edges. No less than twelve.
12 min
03
Add the 1.2kg beef shin and turn it until every piece is coated, before any liquid goes in
1.2kg beef shin, 4cm dice
04
Pour in the 800ml coconut milk, bring it barely to a tremble, then the lowest heat for 3 hours, stirring every 20 minutes
3 h800ml coconut milk
05
Stir in the 90g kerisik and the 17g salt, and give it another 20 minutes
20 min90g kerisik, pounded fine17g salt
06
Reduce uncovered an hour, until it's dark, dry and frying in its own oil
How it runs
4h 07on the table
- 4:07On the table
