A truly spicy curry to appeal to the connoisseur, a different in flavour to Indian curry. Traditionally cooked with diced beef and served with rice, garnished with diced red pepper and roasted grated coconut. Suitable to use with all choices of meats, chicken, fish, vegetables or tofu.
Water, palm oil, roasted grated coconut, coconut milk, onion, galangal, sugar, lemongrass, tamarind, ginger, salt, chilli, coriander, garlic, turmeric, cumin, fennel, black pepper, cinnamon, star anise, cardamom and cloves.
Indonesian Rendang Sauce
1. Heat 1 tablespoon of oil in a saucepan, add 350g of beef/chicken (cut into pieces) and sauté over moderate heat for 5 minutes.
2. Add Brahim's Indonesian Rendang Sauce and let it cook. Reduce the heat and simmer uncovered or low to moderate heat for 8 minutes, stir occasionally. Piping hot large servings.