This dish is special to me because I learnt to make it in Bali at a cooking school with my dad. We had such a fun day! Going to cooking schools in amazing places is something that I love to do when I travel. You learn so much and also get to eat incredible food. Also you often get invited into people’s homes and get a feel for local life, which I love.
Beef Rendang is a traditional Indonesian dish made with their local ingredients. When we made it at the cooking school, we used a traditional mortar and pestle and ground the onions, chilli, garlic and spices by hand. It was really hard work and who has time for hand grinding! I have adapted the recipe that I learned in Bali so that uses our local ingredients and that you make the paste in a blender or food processor.
- 1 large red onion, roughly chopped
- 1 large white onion, roughly chopped
- 3 long red chillis, roughly chopped
- 2.5 cm fresh ginger, roughly chopped
- 2 cloves garlic, roughly chopped
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons olive oil
- 2 stalks lemongrass white part only, smashed
- 4 kaffir lime leaves
- 1.2 kg beef chuck, cut into large cubes
- 400 ml coconut milk
- 1 tablespoon honey
- In a food processor place the red and white onion, chilli, ginger, garlic, cumin salt and pepper.
- Whizz the ingredients in the processor until you have a smooth paste. You may need to scrape the bowl down a few times.
- Heat a large wok over a medium heat and place the olive oil in the pan. Add the paste into the pan and allow to cook for 4 minutes, stirring the entire time.
- Add the lemongrass and lime leaves to the hot oil and fry for another 2 minutes.
- Add the diced meat to the pan and coat in the paste, stirring for another 3 minutes.
- Turn down the heat to low and slowly add the coconut milk, stirring it through the mixture.
- Add the honey and combine all ingredients.
- Place a lid on the wok and leave to simmer for 2 ½ hours, stirring every 30 minutes.
- The rendang is done when the meat is tender and there is almost no sauce left in the pan. If you allow the meat to rest the flavour gets better.
TIP: You can also make this in the slow cooker. Brown the meat in the paste for 5 minutes or so and then place in the slow cooker on a low heat for 8 – 9 hours. Add the coconut milk at the end.