Rendang is traditionally a spicy Indonesian dish, from the Minangkabau people and also commonly enjoyed within the Malay community. Rendang is traditionally prepared during festive occasions such as traditional ceremonies, wedding feasts and Hari Raya. Although it is often described as a curry, the Indonesians don't classify it that way as it contains less liquid than what they consider constitutes a curry. In 2018, Rendang was officially recognised as one of 5 national dishes of Indonesia.
Two recommended Methods - Dinner on the table in minutes - Stovetop - On low heat, add oil, water, beef & pumpkin to saucepan and bring to boil, cook until meat is cooked through. Add spice mix, stir well then add coconut milk and cook until done.
Unctuous, slow cook method - Preheat oven 160c. Cut stewing beef and pumpkin into large 20-30mm cubes. In a flameproof casserole pot, fry the beef in the oil to seal only. Add all other ingredients and put in oven with lid on and cook for about 3 hours. Add more water if it looks dry whilst cooking.
Garnish if Desired
SERVES 8 TO 12
Tips - Option 1 best with premium cuts, where as Option 2 best with budget Stewing meat, ask your butcher for advice if you are unsure. Also great with Chicken, Tofu, Vegetables, Seafood & Lamb Allergens - Soy
