A Penne for your Rendang?
As one of the younger members of my extended family, I am only expecting a handful of people to swing by my new flat this Hari Raya. In preparation, I have been practising whipping up rendang penne. Rendang is a beloved Hari Raya staple, and pasta is universally-loved. That makes the dish a winner in my eyes!
It is a 2-pot dish which makes for easy clean up, easily scalable to the number of guests you are expecting, and any leftovers freeze really well. It is also a complete dish by itself—no sides needed. Rendang does take a while to cook though, but the delightful smell that permeates your house will more than make up for it.
1 packet rendang paste*
500g beef chunks
150ml coconut milk
4 kaffir lime leaves, crushed
2 red chilli, deseeded
*Pro tip: Look for one that has most of the ingredients pre-mixed, for ultimate convenience
Cook the rendang according to package instructions. For me, it involved heating up a tablespoon of oil in a large pot and browning the meat on all sides. Next, add the rendang paste, water, and coconut milk—the liquid should cover the meat. Toss in the chilli and crushed kaffir lime leaves.
Let the mixture simmer on medium heat for around 2 hours, stirring occasionally. The dish is done when the sauce thickens and the meat can easily be pieced with the fork. If the rendang is still tough, let it stew for a further 15 minutes, then test again. Once done, take the pot off the stove and discard the chilli and kaffir lime leaves.
Boil pasta in a pot of salted water for around 7 to 10 minutes, then drain.
Shred the tender meat with a fork, and top the pasta with a generous serving of rendang and sauce. If shredding takes up too much time, you can use smaller chunks of meat—it will shorten cooking time too.
Toss and enjoy!
By Nur Raihana
June 15, 2017
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