What if the deep, aromatic richness of Asian beef rendang met the comforting simplicity of a Filipino silog—with garlic fried rice and a crispy egg?
Rendang is a deeply spiced, coconut-based beef stew from Indonesia, Malaysia, and Singapore. It’s sweet, spicy, and intensely aromatic, thanks to layers of lemongrass, tamarind, cinnamon, and star anise.
But like most complex dishes, rendang requires commitment. The beef takes hours to soften, and as the sauce reduces, it demands more attention, more stirring, and more patience. The reward is one of the most flavorful things you’ll eat. So flavorful that it makes sense to be served with rice.
This also makes rendang a perfect candidate for a silog transformation. Two Southeast Asian icons meet in one plate.
To make it more accessible, this beef rendang is adapted for a Filipino pantry—we simplified the spices required while keeping its signature depth intact. And like many stews, it only gets better the next day, so go ahead and make a big batch.
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