Rendang Paste
Rendang Paste
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This recipe takes a little more love, but its full-on flavour is your reward.
To cook: cube approx 1.25kg of beef shin, chuck, cheek or lamb meat. Sauté meat in a heavy pot with oil and paste on medium heat. Stir every 15 minutes until you see meat cooked on the outside. Add 700ml of coconut milk and continue cooking on low heat for 1 1/2 - 2 hours. Curry is ready when meat is tender. Season to taste and serve!
Packed with locally sourced ingredients, preservatives free, no artificial colours or flavors, gluten, nut, dairy free and vegan friendly.
INGREDIENTS: Galangal ginger, Onion, Garlic, Chilli, Lemongrass, Kaffir lime leaves, Turmeric ginger, Canola oil, Mixed spice, Sea salt, Cumin, Cloves.
Serves: 3-4
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Having lived in Indonesia for 20 years I was looking for a rendng paste that took me back to Java. This one is it!…I first bought it when we were living in Blairgowrie Vic and now we are in Perth I have been buying it from Herdsmanfresh. I saw my local Tuckers IGA in Preston St, Como is stocking the chilli crab paste and have asked them to stock the rendang paste…fingers crossed. Best on ground Sarah!