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Preparing a good Rendang can be an easy task if you have the right herbs and spices. The complexity of flavours will leave your taste buds delighted. Prepare a day before your party to take off the pressure.

The traditional recipe (on our packs) does demand a visit to an Asian grocery to buy some lemon grass, galangal and kefir lime leaves.  We have tried it without these herbs and found it a drooly curry for any weeknight.


1)  In a glass bowl place 1 tbsp (5 cloves) grated garlic, 2 tbsps grated ginger,   1 tbsp sea salt, 1 tbsp sugar. Mix in 1 kg diced beef/chicken(No need for a long marinade, just set aside whilst you chop and fry the onions).

2)  Roast 1/2 cup desiccated coconut

2)  Heat a pan then add 4 tbsp oil (we made this chicken and used 2 tbsp ghee instead of oil) and 1 finely chopped Spanish onion. Fry till golden.

3)  Add the marinated meat and stir fry till pinkness in the meat disappears.

4)  Add in 2 level tbsp of this spice, 400ml coconut milk and the previously roasted coconut.  Bring the sauce to a boil, cover. Cook on medium heat (20 minutes for chicken) longer for beef.

5)  Serve with rice or roti.

NOTE:  If you want a dry curry cook uncovered fro the last 10 minutes.