Veal cheek rendang with coconut rice

It is always fun to stew a dish on the barbecue. Meat that lends itself perfectly for this and is something different are veal cheeks. Don’t be put off by the huge list of ingredients. There are indeed many and you cannot avoid going to the Asian food store. But, in the end, the preparation is not too bad.

For this dish we first grill the veal cheeks for a few minutes until they are nicely browned. Then we fry the bumbu in a cast iron pan on the barbecue. Thereafter we add the veal cheeks and the other ingredients and let it stew for 2.5 hours.

We combine the dish with coconut rice. Delicious with the veal cheeks on top of it.

Kalfswang grillen
1. Grilling veal cheek
Bumbu fruiten
2. Frying the bumbu
Kalfswang stoven
3. Stewing veal cheek
Rendang van kalfswang met kokosrijst
Veal cheek rendang
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Veal cheek rendang with coconut rice

We stewed these veal cheeks on the barbecue for 2.5 hours together with a bumbu.
Prep time30 minutes
Cooking time2 hours 30 minutes
Servings: 6 persons
Author: Cultiviz


For the bumbu

  • 5 shallots chopped
  • 8 cloves garlic
  • 2 tbsp cumin seeds
  • 3 tbsp coriander seeds
  • 70 gr galangal peeled in slices
  • 2 cm turmeric peeled
  • 8 red lombok peppers seeds removed and coarsely chopped
  • 4 cabe rawits coarsely chopped
  • salt
  • 2 tbsp olive oil

For the rendang

  • 1 block coconut cream
  • 3 salam leaves
  • 6 lime leaves
  • 4 stalks sereh bruised
  • salt

For the coconut rice

  • 300 gr pandan rice
  • 400 ml coconut melt
  • 2 stalks sereh
  • 2 salam leaves
  • 4 pandan leaves
  • 1 tsp coriander seed
  • 1 tsp salt


  • 1.5 kg veal cheeks
  • salt
  • black pepper
  • 3 tbsp olive oil
  • water


For the bumbu

  • For the bumbu you can use a mortar or a food processor. Toast the cumin and coriander seeds first. Then put it in a mortar or food processor together with the other ingredients and mix into a smooth paste. Add olive oil if desired.

For the rendang

  • Prepare the barbecue. Maintain a temperature of approximately 150℃. The dish is meant to cook gently. If it is cooked fast, lower the temperature slightly.
  • Remove the veal cheeks from the fridge an hour in advance and let them reach room temperature. Pat them dry with kitchen paper and sprinkle with some salt and pepper.
  • Place the veal cheeks on the grid and grill until brown on all sides. Then place the pan on the grid and add three tablespoons of oil. Fry the bumbu for a few minutes.
  • Add the coconut cream and the veal cheeks. Add enough water to just cover it all. Then add the sereh, salam and lime leaves into the pan. Finally, add some salt to the pan. Let it simmer for 2.5 hours without a lid.

For the rice

  • After the rendang has simmered for two hours, you can start with the rice. Place the rice in a saucepan with the rest of the ingredients. Add enough water to submerge everything by approximately 2 cm. Let it cook for 20 minutes. The idea is that the rice absorbs all the water.
  • Then put a lid on the pan and let it simmer on low heat for 10 minutes.
  • Serve the rice together with the rendang.

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