Recipe Inspiration

Ingredients...

200g onion, roughly chopped

50g fresh root ginger, peeled

5 garlic cloves, peeled

50g turmeric

6 red chillies, deseeded and roughly chopped

80ml vegetable oil

2 cinnamon sticks

10 cardamom pods, gently crushed

1.5kg braising steak, diced into 2cm cubes

2 limes, zest & juice

1ltr coconut milk

50g Essential Cuisine Asian Aromatic Base

50ml tamarind paste

50g toasted desiccated coconut

Garnish with shredded kaffir lime leaf and red chilli

Boiled jasmin or basmati rice, to serve

Method...

1. Make the spice paste by blending the onions, garlic, ginger, turmeric and chillies in a food processor with a splash of oil

2. On a medium heat, add the oil and paste into a suitable pan and fry the paste until it starts to darken and become fragrant. Add the cinnamon sticks and cardamom and fry for a further minute

3. Add the meat to the pan and fry in the paste, continually stirring until meat begins to brown. Pour over the coconut milk, tamarind, lime zest and Essential Cuisine Asian Aromatic Base, bring to a gentle simmer and cook for one hour and half or until the meat is tender and the sauce is reduced and rich

4. When the rendeng is ready, stir in the toasted coconut, mixing well

5. Serve the rendeng with rice and garnish