Mak Nyonya Beef Rendang Sauce review recipe



Hubby has an aunt who is an incredible cook. Every now and then she would invite us all to her house to have a meal where she would cook up a storm of classic Indonesian fare.

Beef rendang is one of her specialties. She told me it required at least 14 different spices pounded in the mortar and pestle to make it! It definitely is not an everyday dish.

Unfortunately I don't have the time nor the skill to make my own rendang spices from scratch. When my craving for some Indonesian food strikes, I check out our local supermarkets to try out the different sauces and spices available.

Today I am using Mak Nyonya Beef Rendang sauce. This sauce gives an authentic rendang flavour, very rich and aromatic! You can use either beef or chicken, simply fry it with the sauce, add coconut milk and simmer. I opted to fry some garlic, shallot and chilli first to make it even more fragrant but this step is optional.

This rendang sauce is very easy to make and bursting with flavour. Thumbs up!

Mak Nyonya Beef Rendang

Ingredients:

600g beef brisket or shin - cut to bite-sized pieces
3 cloves garlic - minced
2 shallots - minced
1 red chilli - sliced thinly
200ml coconut milk
200ml water

Method:

  1. Heat oil in a wok, fry garlic, shallot and chilli till fragrant
  2. Add beef and the rendang sauce, cook until aromatic and beef is browned
  3. Pour coconut milk and water
  4. Simmer over low heat, stirring every few minutes, until beef is soft and sauce has thickened (about 1 hour)




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