(this dish is originally from Padang, Sumatra)

Serves: 4 people

Preparation time: 1 hour



1kg of diced beef

1 jar of Bali In A Jar Rendang Paste

4 tbs of vegetable oil

100g of blended toasted coconut (or alternatively dessicated coconut)

100ml of “Kara” coconut cream

1 litre of water


Cooking Method:

  1. Heat oil in a deep pot. Place beef in pot and cook until brown and softened on all sides
  2. Pour in a whole Bali In A JarĀ Rendang PasteĀ and stir through into the meat. Keep stirring until the sauce releases a fragrant aroma
  3. Add coconut cream, stir through and then add enough water to cover the meat. Keep cooking on high, occasionally turning over the meat, for around 30 minutes.
  4. When the water has been reduced add the blended coconut to thicken and enhance the colour of the beef.
  5. Turn stove to low, and simmer for 15 minutes.

Served with steamed white rice