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Recipe: Malaysian Beef Rendang

This is a dry curry where the spices coat the meat which has been cooked until it falls apart. Easy to prepare because all the ingredients you will need are in the packet. I added a chopped onion but this is optional.  Beef or lamb give the best results but feel free to use chicken if you wish.


500g sliced beef (skirt or topside, sliced across the grain)
1 packet of Dollee Rendang Paste
1 medium onion (optional) - chopped
2 tbsp vegetable oil
400ml water (maybe more)

Cooking Method

Serves 3

Heat the oil in a pan or wok and saute the onions until they are soft and start to caramalise.

Add the meat and seal.

Add 100ml water, cover and cook the meat until it is half cooked.

Check that meat does not dry out and add more water if necessary.

Then add the Rendang Paste and cook gently until meat is tender.

If curry has too much liquid, remove cover and allow excess water to evaporate. Sauce should coat the meat.