- In a blender process onion, garlic, ginger, chillies, coconut cream, salt, turmeric and lemongrass.
- Combine marinade and Yeo’s Rendang Paste with the beef, mix well.
- Bring to the boil in a heavy saucepan. Reduce heat, simmer and add tamarind puree.
- Cook stirring often, add water as required.
- The rendang is ready to serve when the meat becomes tender, quite dry and red oil comes out of the gravy. Serve with steamed rice and sambals.