Om Noms and Art

April 26, 2010

Javanese Beef Rendang

Filed under: Uncategorized — ummiabdulmalik @ 2:59 pm

Ingredients (serves 4)

  • 2 tablespoons vegetable oil
  • 1kg skirt steak, cut into 3cm pieces
  • 1 brown onion, thinly sliced
  • 50g packet rendang curry paste (see note)
  • 400ml can coconut milk
  • 1/2 cup desiccated coconut
  • 2 tablespoons ketcap manis
  • steamed cabbage wedges and rice, to serve


  1. Heat 2 teaspoons of oil in a deep non-stick frying pan over high heat. Add one-quarter of the steak. Cook for 3 minutes or until browned. Remove to a plate. Repeat 3 times with remaining steak and oil.
  2. Add onion to frying pan. Cook, stirring, for 2 minutes or until tender.
  3. Add curry paste. Cook for 1 minute or until aromatic. Stir in coconut milk. Return meat to frying pan. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 1 1/4 hours or until tender.
  4. Add coconut and ketcap manis. Cook, stirring, for a further 15 minutes or until liquid has evaporated. Serve with steamed cabbage and rice.


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