Rendang Sapi / Beef Rendang
(This dish is originally from Padang, Sumatra)
Serves: 6-8 people
Preparation time: 1.5 hours
Ingredients
- 2kg of beef - whole blade is recommended as it relatively cheap and low in fat (after any fat lining is trimmed)
- 1 jar of Bali In A Jar Curry Paste
- 1 tbs of Bali In A Jar Chilli Paste
- 2 tbs of vegetable oil
- 100g shredded or desiccated coconut (or use toasted coconut if available)
- 50g fried onion
- 100ml coconut cream - Kara brand is recommended
- Salt & pepper to taste
- 1 litre of water
Cooking Method:
- Heat oil in a deep pot. Dice beef and place in pot and cook until brown and softened on all sides
- Pour in a whole Bali In A Jar Curry Paste together with 1 tablespoon of Bali In a Jar Chilli Paste and stir through into the meat. Keep stirring until the sauce releases a fragrant aroma
- Add coconut cream, stir through and then add enough water to cover the meat. Keep cooking on medium, occasionally turning over the meat, for around 60 minutes.
- In a separate frying pan, toast the grated or desiccated coconut on very low heat until brown.
- After toasting, blend the toasted coconut with the fried shallots
6. When the water has been reduced add the blended coconut to thicken and enhance the colour of the beef - Turn stove to low, and simmer for 15 minutes.
Served with steamed white rice