Bit Spicy

Singapore-inspired spices

Indonesian Rendang

beef, Indonesian, Recipe, South East Asian Beef, venisonElizabeth AndersonComment
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Indonesian Rendang is the hotter, darker, richer version of a Malay Rendang, and you can use our spices for this one too. Using tamarind paste (widely available in the Asian section of your supermarket or in specialist shops) makes the sauce very dark and tangy. Pandan leaves or essence are a little harder to track down and not adding them will not detract from the dish. Add as many chillies as you like! serves 4-6

  • 1 carton Malay Rendang spice

  • 2 tbsp oil

  • 900g beef or venison, diced

  • 300ml ‘secret sauce’

  • 400ml coconut milk

  • 1 stalk lemongrass, chopped or bashed

  • small hot chillies, finely chopped

  • 2 tbsp tamarind paste

  • 1 tsp salt

  • 1 tsp pandan essence (optional)

  • 1 tbsp desiccated coconut and fresh coriander to garnish

  1. Heat the oil in a large pan or wok, then fry the meat in the spices until brown.

  2. Add the other ingredients except the desiccated coconut and coriander, bring to the boil and simmer very gently or cook in a low oven until the meat is tender. You may find it easier to keep it covered until the end, when removing the lid will make the sauce thicken without drying out.

  3. Sprinkle the desiccated coconut and coriander, and serve with plain or coconut rice.