Rendang is a spicy meat dish. Unlike many Malaysian dishes that involve a rempah (spice paste), this one is not caramelised but is used as a marinade and then simmered until the meat is tender and gravy reduced.
Hearty, delicious and full of flavour, this dish is perfect for sharing and is eaten with steamed rice, ketupat (a compressed rice cake) or lemang (glutinous rice cooked in bamboo tubes), accompanied with vegetable side dishes.
Rendang is rich in spices and can be difficult to make, which is where this handy paste comes in. The rendang paste includes ingredients such as onion, Galangal, Lemon Grass, Chilli, Sugar, Garlic, Salt, Ginger, Tamarind, Turmeric Leaves and Kaffir Lime Leaves so all the hard work is done. Using this recipe paste, your rendang can be ready in 25 minutes and serves 6 person.
What you need:
1kg oyster blade of beef (cubed)
1 packet Chilliz Dry Curry (Rendang Paste) 200g (available from Exotic Groceries)
400 ml coconut milk
- Add the beef to the Paste Mix.
- Pour in the coconut milk and allow to simmer on medium heat until meat is tender and sauce is thickened for a minimum of 25 minutes.
The paste makes a lovely rendang as the meat absorbs all the spices and becomes beautifully tender. Because of the numerous spices, the rendang is has a complex and absolutely moreish taste.