Recipe

JULES Rendang Sauce

All Recipes / Sauce / Essential

A true Indonesian Rending sauce is renowned for being a spicy sweet, sticky sauce using very specific ingredients, however, this JULES inspired adaption has all the traditional taste yet with a twist in the ingredients as I use banana to sweeten, ground ginger, lemon and dried chillies to spice. Always 2 stages in preparation; make paste first and then the final sauce. See my notes for further advice. Delicious when combined with raw diced chicken, beef, pork or lamb which are slow baked until succulent and soft. 

Makes 400g
30 mins
40 mins
Stove top cooking

Ingredients

  • Rendang Paste
  • 15g shrimp paste
  • 1 medium sized red onion
    - papery skin removed, quartered
  • 8 garlic cloves
    - papery skin removed, roughly chopped
  • 4-6 dried whole red chillies
    - soaked in hot water to soften, drained, roughly chopped
  • 1 tsp of Asian hot chilli oil paste
  • 2 tsp ground ginger
  • 1 lemon
    - thin outer peel only
  • 1 tsp turmeric powder
  • Handful of parsley stalks
    - chopped
  • Additional For Sauce
  • 3 tbsp coconut oil
    - or rapeseed oil
  • Pinch of sea salt
  • Plenty of freshly ground black pepper
  • 600ml coconut milk
  • 6 kaffir lime leaves (or curry leaves)
    - fresh or dried, shredded or crushed
  • 1 over ripe banana
    - skin removed, puréed
  • 1 ½ tbsp tamarind paste
  • 1 lemon
    - juice

Instructions

  • Prepare Rendang paste:
  • 01 Take the shrimp paste and place on top of a piece of tin foil, and wrap up like a small parcel. Place this on a tray in a medium hot oven and roast for 10 minutes or so, until fragrant. In an electric blender or food processor add all the Rendang paste ingredients, and with the hot shrimp paste blend/process together until mixture is smooth.
  • Make Rendang sauce:
  • 02 Heat oil in a large oven proof pan which has a well fitting lid. When hot add Rendang paste and fry for 3 minutes. You will notice a strong chilli fragrance being released. This is important and will play an important part in the final taste and aroma of the final dish. Now add coconut milk. Mix well. Finally add all remaining ingredients; raw banana puréed with tamarind paste and lemon juice and lime or curry leaves. Gently stir together and give the sauce a quick seasoning taste check. If its needs a touch of salt and black pepper add now.
  • Cook sauce:
  • 03 Cover the pan with a lid and bring to a gentle simmer on the hob, stirring now and then. Cook for 40 minutes or so until thick and creamy. Cool.
  • Storage:
  • 04 Place in a clean plastic or glass sealed container and store in the refrigerator until required.
  • For immediate cooking:
  • 05 Add 1 tbsp of extra coconut oil to a large oven proof pan, add 800g of protein either diced chicken, beef, pork or lamb. Sauté quickly and then add all the sauce. Add extra coconut milk or water if necessary. Cover and place in a 170°C oven and cook until tender. Enjoy with freshly steamed jasmine rice.

Notes

I always use a food processor or mechanical chopper to make the Rendang paste as its so easy. Simply cut the onions, chillies, ginger, garlic etc into manageable pieces, throw into the bowl and blend together until smooth.

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