I don’t usually fancy spicy food but there is one concession I will make and that is Beef Rendang. I love it so much, I’ll bear the heat just for a taste of it.
When it comes to food, what we think tastes good is usually the one that most resembles our mother’s cooking. So when I was trying to figure out how to make a mean beef rendang (in the easiest way possible, of course), my aim was to make it taste as close as possible to the Rendang my mother used to make.
And I think I’ve got it figured out…
The base sauce is Brahim’s Rendang Kuah but on its own, following the directions on the packet, it doesn’t really taste quite right. With a bit of tinkering here and there, this is what worked for us…
- 1 pkt Brahim’s Rendang Kuah
- 500g beef, cubed
- 200ml coconut milk
- 2 tomatoes, quartered
- 1/2 tsp salt
- Mix the sauce with the coconut milk in a pot until the result is uniform
- Add beef and tomatoes.
- Bring to the boil on the stove and lower to a simmer. Continue until the sauce thickens on reduction.
- Pour contents into a slow cooker and leave on low heat until the beef has softened.
I know that tomatoes are a funny ingredient to add to Rendang but it really does the trick. By the time your sauce is done, it should have disintegrated completely so you really don’t notice it.
I wasn’t going to post a picture of it since Rendang being Rendang, there’s really not a whole lot to see. But if you really must know what it looks like, here is a really crappy photo that we got…
See? Not much to look at, right? I promise it tastes a lot better than it looks.
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