I fell in love with the beef rendang after first tasting it in a restaurant in Manhattan called Penang. This Indonesian dish is rich, spicy, aromatic, with a hint of sweetness from the coconut milk. Unfortunately, it’s not something that can be made quickly _ or easily. The spices are slightly difficult to find in my neck of the woods. Here’s the recipe I found that I followed one time. It was delicious, but it was a lot of work.
When I was living upstate, a friend gave me several packets of rendang paste. But it has been a while since I’ve seen those packets available for sale anywhere. Fortunately, when I was a the Asian store in Ronkonkoma looking for quail eggs and water chestnuts recently, I found this!
So I made rendang in the slow cooker yesterday, using ox tail (because I love the bits of fat). The package contains both paste and coconut milk so all I had to do was add a little bit of water. The dish came out amazing. I probably should have let the gravy or sauce dry up a little bit more but I wanted to pour some over the piping hot white rice. You can bet I’ll be using this mix again.