Appetizers And Snacks
Indonesian Beef Rendang Nachos with Thai Coconut Cream and Japanese Pickled Ginger
About this dish
Meet the mash-up you never knew you needed: slow-cooked, caramelized beef rendang—Indonesia's most iconic curry—piled high over crispy tortilla chips, drizzled with a cooling Thai coconut cream, and finished with bright, tangy Japanese pickled ginger. This is fusion cooking that respects its roots while having a lot of fun.
Each bite delivers spicy, savory, creamy, and sour notes in a single, messy, glorious bite.
Ingredients
UK and US measurements are both included for every recipe.
Beef chuck
protein500 g
Imperial measurement: 1.1 lb
Coconut oil
fat2 tablespoons
Shallots
vegetable5, roughly chopped
Garlic cloves
vegetable4
Fresh ginger
herb2 cm piece
Imperial measurement: 1 inch piece
Fresh turmeric
vegetable2 cm piece
Imperial measurement: 1 inch piece
Red chili peppers
vegetable3, seeded
Lemongrass stalks
herb2, bruised
Kaffir lime leaves
herb3
Cinnamon stick
spice1
Coconut milk
liquid400 ml can
Imperial measurement: 13.5 oz can
Water
liquid250 ml
Imperial measurement: 1 cup
Tamarind paste
seasoning1 tablespoon
Palm sugar
other1 tablespoon
Salt
seasoning1 teaspoon
Tortilla chips
grain250 g
Imperial measurement: 9 oz
Canned coconut cream
dairy200 ml
Imperial measurement: 7 fl oz
Japanese pickled ginger
vegetable50 g
Imperial measurement: 1.75 oz
Fresh cilantro
herbchopped, for garnish
Lime wedges
fruitfor serving
Method
Prepare spice paste
10 minsCombine shallots, garlic, ginger, turmeric, and red chili peppers in a food processor and blend into a smooth paste.
Brown the beef
10 minsHeat coconut oil in a heavy pot over medium-high heat. Add beef chuck and brown on all sides, about 3 minutes per side. Remove and set aside.
Cook spice paste
3 minsReduce heat to medium. Add the spice paste, lemongrass, kaffir lime leaves, and cinnamon stick. Cook, stirring, until fragrant, about 3 minutes.
Braise the rendang
120 minsReturn beef to pot. Pour in coconut milk and water. Add tamarind paste, palm sugar, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally.
Shred and reduce
20 minsRemove beef from pot and shred with two forks. Return shredded beef to the sauce and cook uncovered over medium heat, stirring frequently, until sauce thickens and coats the beef, about 15-20 minutes. The rendang should be dark and nearly dry.
Prepare coconut cream
5 minsOpen the can of coconut cream and siphon off the thick top layer into a small bowl. (Alternatively, refrigerate overnight and scoop off the solid cream). Thin slightly with 1-2 teaspoons of coconut milk from the can until drizzling consistency. Do not shake the can before opening.
Assemble nachos
5 minsSpread tortilla chips on a large platter. Spoon beef rendang evenly over chips. Drizzle generously with coconut cream. Scatter pickled ginger and fresh cilantro on top.
Serve
2 minsServe immediately, with lime wedges on the side.
Equipment
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Nutrition facts
Tips
- For authentic rendang, keep stirring in step 5 until the sauce is almost fully absorbed—this is what gives rendang its signature dry, intense flavour.
- If you like a serious kick, leave the seeds in one chili or substitute with a bird's eye chili at the end.
- Pickled ginger (gari) cuts the richness like a boss and adds a floral, refreshing zing. Don't skip it—it's the secret soul of this fusion dish.
Serving suggestions
- Serve immediately as a party snack or game day appetizer. Also pairs surprisingly well with a cold beer or a crisp lager.
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Recipe by
Aiko Nakamura
Specialises in Japanese cuisineAiko is a kaiseki-trained rebel who puts truffle oil on okonomiyaki. Purists have tried to excommunicate her.
Describe yourself in three words: Playful rule-breaker, loves drama.