18/10/2026
The colder weather had us craving beef rendang. We usually opt for a shop bought paste, but this time decided to make our own with red chillies, galangal, ginger, garlic, lemongrass, cumin, coriander seeds, shallots and fresh turmeric.
Large chunks of beef chuck, slowly simmered for four hours in coconut milk with star anise, lemongrass and homegrown makrut lime leaves, then reduced until the sauce was thick and deeply caramelised. Well worth the effort. Served with homemade sambals.
