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RECIPES

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Rendang with Coconut Rice
Rendang with Coconut Rice

Rendang with Coconut Rice

Makan Malaysia

Servings

4

Prep Time

1 hours 30 minutes

Calories

852

Cuisine

Malaysian

Rendang is one of Malaysia’s most loved dishes: a deeply rich, dry coconut curry, patiently slow-cooked to unlock layers of beautiful Malaysian flavour. Best devoured with coconut rice for a bold, tropical hit that satisfies the soul.

Ingredients

  • 600 g diced stewing beef OR 4 chicken thighs OR exotic mushrooms/sliced aubergine

  • 2 jar Rendang Paste

  • 2 tbsp vegetable oil

  • 400 g jasmine rice

  • 200 ml coconut milk (min. 60% coconut)

  • 400 ml water

  • 1 tsp salt

  • 1 stick lemongrass

  • 1 pandan leaf (bonus if you can get it)

Directions

  1. Heat oil in a medium sized saucepan over a high heat.

  2. Add in your choice of protein and fry until browned on the outside.

  3. Add in the jar of Rendang paste and stir to coat.

  4. Continue to fry in paste for 2 minutes, stirring continuously.

  5. Add in half a jar of water and bring the heat down so the rendang is at a low simmer.

  6. Add a lid onto the saucepan and cook on low for these times: veg - for 30 minutes, chicken - for 45 minutes, beef for at least 90 minutes.

  7. Whilst your rendang is slow cooking, cook the rice. Add all the ingredients into a small saucepan and bring to boil. As soon as it starts boiling, turn the heat down to the lowest setting and put a lid on the saucepan. Leave to steam for 20 minutes without lifting the lid. Fluff before serving.

  8. Plate up your rice and rendang and makan!