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Leftover Rendang Part IV: Rendang Toast

Updated: May 26

If you thought rendang couldn't get any better, wait until you try it in this new avatar. I’ve whipped up something truly special that combines the rich, spicy flavors of rendang with the comforting melt of cheese, all atop a crispy baguette.

It’s an unexpected twist that might just be your next favorite way to enjoy leftovers. When I first experimented with mixing rendang with cheese, I was blown away by how well they complemented each other. The spiciness of the rendang perfectly balances the creamy, gooey goodness of mozzarella and Gruyere, creating a flavor explosion that’s hard to resist.

This Rendang Toast is surprisingly simple to make and delivers a gourmet experience right in your own kitchen. The process starts with a roux, blending flour and butter, then whisking in beef broth to create a smooth base. Stirring in the rendang and cheese transforms it into a rich, velvety sauce that’s just divine.

Spread this luscious mixture over slices of baguette, top with a sprinkle of Parmigiano, and bake until everything is bubbly and golden. What comes out of the oven is nothing short of spectacular—a toasty, cheesy delight with deep, complex flavors that make each bite memorable.

I really encourage you to give this recipe a try, especially if you have some leftover rendang on hand. It’s a perfect dish for a weekend brunch or a cozy evening snack. Not only is it delicious, but it’s also a wonderful way to elevate your leftovers into something extraordinary and chic.

So, why not surprise your taste buds and maybe even impress a few friends with this culinary creation? Trust me, the combination of rendang and cheese on toast will have everyone asking for more!



(Serve 4)

  • Bleached All Purpose Flour, 20g

  • Unsalted Butter, 20g

  • Beef Broth, 360g

  • Leftover Rendang Homemade, 4 Heaping TBSP or More

  • Low Moisture Mozzarella Finely Diced, 30g

  • Gruyere Finely Diced, 30g

  • Baguette, 1 Loaf

  • Parmigiano Reggiano, For Grating

  • Scallions Coarsely Sliced, For Garnishing



  • Sauce Pot

  • Oven



  1. Please visit my “Daging Rendang” page for the recipe.

  2. In a sauce pot over medium-low heat, add butter and flour.

  3. Whisk to combine well.

  4. Once the color turns pale yellowish, gradually, add in beef broth while still whisking at the same time.

  5. *Make sure no lumps.*  

  6. Gradually, add in the rendang.

  7. Once fully incorporated, gradually add in the cheeses.

  8. Whisk to combine well and all the cheeses have melted.

  9. Taste and adjust for more rendang.

  10. Remove from heat and set aside until ready to use.

  11. Preheat the oven to 220 degree celsius or 425 fahrenheit.

  12. Slice the baguette lengthwise in halves.

  13. Using a baking sheet, press the baguette down to slightly flatten.

  14. *This will ensure extra crispiness.*

  15. Transfer onto the baking sheet.

  16. Spread the rendang cheese sauce onto the baguette.

  17. Lastly, grate some parmigiano over the top.

  18. Wack into the oven and bake until the cheese has melted.

  19. Remove from the oven and immediately garnish with some scallions.

  20. Serve and enjoy.

1 slice is never enuff...


Recipe Video:

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