Rendang

The following is a guide for using our rempah. However, preferences tend to differ for every household, so feel free to make tweaks accordingly!

INGREDIENTS

• Jeya Spices Rendang paste (300g)
• 3-4cm Beef cubes from 1 kg of chuck steak or shin cut.
• 5-6 tbsp oil
  
  (A)
• 2 lemongrass stalks bruised
• 2 turmeric leaves, cut into small pieces
• 4 kaffir lime leaf
• 3 tsp lemon juice
• 40g Jeya Spices Kerisik
• 1 cup water (250ml)
  
  (B)
• 1 tbsp brown sugar/Gula Melaka
• 300g coconut cream
• Salt to taste
  
  Browning beef
• 1 tbsp turmeric powder
• 2 tsp salt
• 1 tbsp oil

INSTRUCTIONS

• Browning beef:
  

1. Heat 1 tbsp of oil in a large pot
2. Add enough beef so that all of the cubes touch the bottom of the pot.
3. Brown beef in batches if necessary.
4. Set aside beef cubes once browned.
   

1. In the same pan, heat 5-6 tbsp of oil. Saute Jeya Spices Rendang paste till the oil separates from the paste. You will get a rich aroma at this point.
2. Add in browned beef cubes along with the ingredients in A.
3. Stir violently and combine the ingredients.
4. Once water boils, lower heat to a simmer. Add ingredients in B, stir, and close the lid for 1.5 hours.
5. The beef should be tender, but there should still be some gravy. Increase heat to medium again, and stir every 5 minutes for 20 minutes; lower heat to simmer again. The beef should now flake off at the touch. If it doesn't, you can add more water and cook again.

TIPS

• Beef rendang is a slow-cooking process. You can speed it up by skipping the browning and the slow-cooking portion, but caramelising it over a period of time is what makes it the best.
• You can make chicken rendang too! Just keep in mind that chicken cooks a lot faster and simmering for half an hour is enough.
• Best beef cuts are the flank cuts. They have enough fat to carry the flavour all the way to the centre of the beef cube.
• If you can cook it a couple of days in advance, the gravy will have more time to sit and combine. It will taste even creamier and richer.
• Kerisik is an essential ingredient. It lends flavour and aroma. Get hold of good kerisik from Jeya Spices. If you can’t, you can make your own by toasting grated coconut on the pan till golden brown.

We’d love to see your outcome! Help us spread the word and tag us @jeyaspices!