Rendang

Originating in West Sumatra, Rendang has been slow-cooked for generations, a dish that tells the story of family, tradition, and celebration. Tender beef simmers in creamy coconut milk and a fragrant blend of lemongrass, galangal, with hints of chili and star anise. Every bite is deeply flavorful and comforting, perfect with steamed rice. Boembloc brings the heart of Sumatra straight to your kitchen.

Ingredients (3-4 servings)

1 Boembloc Rendang
500-700 g beef
200 ml coconut milk
350 ml water

Preparation

Cut the beef into large cubes (about 5 x 5 cm)

2. In a separate glass or bowl, mix 50 ml coconut milk with 300 ml water. Set aside the remaining 150 ml of coconut milk in a separate container.

Cooking steps

1. Add beef, Boembloc Rendang, and the coconut milk-water mix to a pan over medium heat. Cover with a lid.

2. After 20 minutes, stir. Cover and cook on medium low heat 60 minutes

3. Stir in 150 ml coconut milk, lower heat, cover and bring to a gentle boil.

4. Once boiling, cook uncovered on very low heat.

5. Stir occasionally, until the sauce is darker and coats the meat.

Serve this deeply spiced slow-cooked goodness with warm, fluffy rice.

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