Indonesian Rendang

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1. 1Step 1: Pour the Homiah Indonesian Rendang Kit into a saucepan or dutch oven, and sauté for 3-5 minutes on medium-high heat until it starts to sizzle.
2. 2Step 2: Add in the protein, and sauté for a further 5 minutes.
3. 3Step 3: Pour the coconut milk into the pot, bring it to a boil, then turn the heat down to low and simmer for 45 mins or until tender for beef, 20 minutes for chicken or 10 minutes for mushroom.
4. 4Step 4: Optional: Home-made kerisik. If you choose to make your own kerisik, toast the desiccated coconut in a pan set over medium-high heat for 5-10 minutes until golden brown, then pound or blend until it turns into a grainy paste. Add to the curry during early simmer stage.
5. 5Step 5: Option: Reducing the sauce. If the Rendang looks too watery, remove the meat/protein with a slotted spoon and set aside. Then turn on to high heat and reduce the sauce for 10 - 15 mins. Reincorporate the meat.
6. 6Step 6: The rendang is best served with rice or any grain of your choice. It keeps well for up to 3-5 days in an airtight container in the refrigerator.