Totally doable rendang from scratch

I always enjoy indulging in a good home-cooked rendang curry every now and then. However I’ve always relied on pre-packed sauces to skip all the pounding and grinding of spices from scratch.

But I’ve recently discovered this rendang recipe (courtesy of Jamie Oliver) which turned out to be surprisingly easy and tastes amazing! It’s totally doable. I’ve already cooked it three times last month. It can be whipped up in less than an hour and turns out wonderfully every single time.

Good things must always be shared. So here is the recipe...

Ingredients
1 large brown onion (peeled)
6-8 cloves of garlic (peeled)
1 inch piece of ginger
2-3 chillies (depending on how spicy you like it)
A generous handful of coriander (approx 30 grams)
1/4 cup oil
1 teaspoon tumeric
1 teaspoon garam masala
1-2 teaspoons salt
1 tablespoon sugar
1 can of coconut milk (approx 375-400ml)
700-800 grams beef or chicken (cut into chunks)

Throw all the ingredients (except coconut milk and beef/chicken) into a food processor and blend it all up into a paste. This recipe is very forgiving and the exact amounts of each ingredient do not have to be absolutely precise. There is plenty of room for modification and experimentation.

Heat up a few tablespoons of oil in a wok, pour in the rendang paste and fry for about 6-8 minutes, stirring constantly. Add the beef/chicken and cook for a further 3-4 minutes until the meat is browned. Pour in the coconut milk. Bring to the boil, then turn heat down to a simmer. Simmer until meat is cooked through and liquid has reduced to a thick, creamy gravy. Remember to stir occasionally while cooking to prevent gravy from burning.

If you’re using beef, depending on the cut of the meat, it may require a longer cooking time. I usually transfer it into a pressure cooker to tenderise the beef completely. You can also use leftover beef brisket as per the original recipe from Jamie Oliver.