Originating in West Sumatra, Indonesia, beef rendang is an absolute favourite in our households. Give this dish time and patience, and you will be rewarded with a flavour sensation. Avoid sampling along the way – it won’t taste ‘right’ until it’s done. We’ve started with the Curry Favour red curry paste (which we can deliver to your door) to simplify the process, and served as part of nasi lemak, with coconut rice and a variety of accompaniments.
30gm of desiccated coconut 400ml of coconut milk 2 shallots finely diced 2 cloves of garlic finely diced.
Dry roast the desiccated coconut until golden brown. Let it cool before pounding in a mortar and pestle to release the oils until it becomes glossy.
Heat vegetable oil in a large heavy based pan and add the yellow curry paste. Stir for around 5 minutes until the paste is aromatic.
Add your beef and stir to combine with the paste and cook for around 5 minutes until the meat is browned.
Add the toasted coconut and stir for 1 minute before adding the coconut milk, water and sugar. Bring to the boil, stirring continuously. Reduce the temperature to low, pop a lid on and gently simmer for around 2 hours until the meat is tender.
Remove the meat from the sauce and allow the sauce to reduce until thick and almost dry before returning the beef to the pot. The reduction can take anywhere between 30-60 minutes.
Serve with coconut rice. We’ve added sambal, fried whitebait, roasted cashews (due to a peanut allergy), cucumber and boiled egg.
If you're after a luscious, rich and hearty meal, then look no further. These beef short ribs are slowly braised in red wine and soy sauce to enhance the delicious umami flavour from the beef. It's the kind of dish you dream of cooking on a Sunday afternoon with a glass of red wine, while enjoying the beautiful aromas that will fill your house!
This slow cooked pork scotch is a dish that just keeps on giving. Cook it one night alongside a zingy salad and stuff it into rolls the next. It’s packed with flavour, it’s succulent and it’s downright delicious! The acidity from the pickle is perfect for cutting through the richness of the pork.