Ingredients

• 500g - 1.2lb rump steak
• 1½ cups of WorldFoods Rendang curry sauce (or see recipe below)
• ⅓ cup desiccated coconut
• 1 cup basmati rice
• Salt and pepper
• Optional chili and baby kaffir lime for garnish

  Home Made Rendang Curry Sauce

Steps

• Step 1

  With the rump steak, trim off fat and dice a into chunky pieces.

• Step 2

  Place a thick bottomed pot (cast iron) on high heat.

• Step 3

  Add the whole jar of Rendang curry sauce (or 1 ½ cups of home made).

• Step 4

  Add the meat pieces and mix well.

• Step 5

  Add 1 ½ cups of water, mix and cover with lid. Turn heat to the lowest setting and cook for 2 ½ hours.

• Step 6

  Wash the rice using a sieve under cold running water, until cloudy water becomes clear.

• Step 7

  Add rice to a saucepan.

• Step 8

  Add 1 ½ cups of water to rice and turn the heat to full.

• Step 9

  Season with salt and pepper, mix well.

• Step 10
• Step 11

  Once water starts to boil, cover saucepan with a lid, turn heat down to very very low and set a timer for 11-12 minutes.

• Step 12

  Remove lid and fluff up rice using a fork. Keep aside with lid back on.

• Step 13

  Place a frying pan on moderate heat, add the coconut and toast dry until brown in colour.

• Step 14

  Add the coconut to the meat 2 hours into cooking time, stir well. Leave to cook 30 more minutes.

• Step 15

  When sauce appears to have almost evaporated, it’s time to serve (do not burn).

• Step 16

  Serve with rice and garnish with a julienne of chili and baby kaffir lime leaf (this step is optional).

Little Tips

A very low heat is best, keep an eye that the sauce doesn't catch and burn on the bottom of the pot. The thicker the bottom of your pot, the better it will cook. This dish also goes well with hot flat breads such as roti. This dish freezes well, make extra and store up to 2 months. If you have tough meat, add a little extra water at the start and cook longer. The longer the more it will tenderise. You can also cook it slow in the oven at 80ºC - 175ºF.