Rendang Curry Mix

Your guide to a delicious Malaysian beef curry.

Traditionally made with beef or chicken, you could also use lamb.

Cooking time will vary according to the cut of meat used. Rump or sirloin steaks will reduce the cooking time by half.

You will need 650g of diced chuck steak for 1 jar of the Rendang Curry Mix. This quantity will serve 2-3 persons.

  1. Heat 2 tbsp of vegetable cooking oil in a saucepan and brown the beef in small batches.
  2. Add the jar of Rendang curry mix and 1/2 litre of hot water. Bring to the boil.
  3. Once boiling temperature is reached, turn the heat down to low and simmer for an hour and a half or two hours until the meat is tender. Stir occasionally.
  4. Season with salt and a dessert spoon of sugar (optional).

When ready to serve, skim off excess oil and transfer onto serving dish. Garnish with sliced red chillies, fresh lime leaves and a sprinkiling of toasted desiccanted coconut.

2 thoughts on “Rendang Curry Mix

  1. Pollyanna says:

    I recently bought your Redang sauce from the Christmas fayre and I was hoping to get hold of some more! Please can you tell me how I would do this? Many thanks!

  2. Melanie Tan says:

    Roaring success! I was a little bit dubious when i first put it together as it looked like my braising steak was swimming in water but after patiently reducing it for the recommended time it resembled more of a rendang curry. I also pressure cooked it for 15 mins after to tenderise the beef and it was really tasty!

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