1kg beef in bite-sized pieces (a cheap cut will do)
4 packets Brahmin rendang paste
2 packets coconut powder
Mix the coconut milk with 2 cups warm water. You'll need a whisk to mix the powder with the water so that there are no lumps. Put the coconut milk aside.
Put the rendang paste in a big pot and fry on medium to high heat for three minutes. Add the beef and keep frying in the paste till the beef is half done. Add the coconut milk and keep cooking for an hour on low heat, stirring every 5 minutes to prevent sticking. The rendang is done when the oil separates.
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| Brahmin's Kuah Rendang is the most authentic I have ever come across. Available in Davis Trading in Lower Hutt, New Zealand. |
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| I prefer to use coconut powder instead of tinned coconut milk - it makes a creamier milk. |
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