Beef Rendang with Rice and Pappadams

By The Weekly  

April 7, 2018

0 0 5 0

This hearty dish makes a great lunch or dinner option when you want a little spicy treat. The recipe is with ready-made rendang paste, but you can also make your own paste (see TIP) if you prefer.

  • Prep: 5 mins
  • Cook: 2 hrs 10 mins


2 packets rendang paste (60 g)

1 kg bolar blade roast, cubed

½ cup desiccated coconut, toasted, plus extra to serve

Steamed rice


Natural yoghurt


Coriander, to serve


1 small cucumber, finely chopped

1 small red onion, finely chopped

1 ripe tomato, chopped


1Heat a heavy-based saucepan on medium. Add paste and fry for 2 to 3 mins, until fragrant.

2Add beef to pan. Pour enough water into pan to cover beef completely. Bring to boil, then reduce heat to low. Simmer, uncovered, for 2 hours water should slowly evaporate and meat will become very soft. Add more water during cooking if pan becomes dry.

3For salad, toss all ingredients together in a bowl and season to taste.

4Use two forks to break meat apart. Stir coconut through. Serve with steamed white rice, pappadams, natural yoghurt, chutney, extra toasted coconut and coriander.

TIP: Rendang paste is available from the spice section of most supermarkets. If you prefer to make your own rendang paste, combine 1 small onion with 1 tbsp each fresh ginger, garlic, lemongrass and dried red chillies in a food processor. Process to form a smooth paste. This freezes well.

Recipe & Photo: Woman's Day/