Meat Rendang

Rendang is a well-loved Malaysian dish, especially during the Raya festive period, that traditionally requires hours of cooking to achieve tender and flavorful meat. It can take anywhere from two to three hours on low heat, or up to 12 hours in a slow cooker. However, Ayam Brand has introduced a starter pack that allows you to enjoy rendang in just 30 minutes. With their rendang paste, kerisik (toasted grated coconut), and coconut milk, all you need to do is add your preferred meat and you're ready to cook a delicious rendang dish. Ayam Brand, a renowned household brand in Malaysia with over 130 years of experience in the food manufacturing industry, has recently launched a range of rendang paste without any preservatives, flavor enhancers, MSG, or additives. Their kerisik and coconut milk also contain no coloring, preservatives, or artificial flavoring. In addition to rendang, Ayam Brand offers three other pastes for quick meals: curry chicken, asam pedas, and sambal tumis. These convenient options are perfect for busy households while still maintaining the authentic flavors that Malaysians are familiar with. To cook rendang in just 30 minutes, follow these three simple steps: 1. Heat cooking oil in a pot and stir-fry the Ayam Brand rendang paste until fragrant. 2. Add 500g of chicken, meat, or seafood to the pot and stir until semi-cooked. Pour in 120ml of Ayam Brand coconut milk and mix well with the meat. 3. Add one pack of 40g Ayam Brand kerisik to thicken the dish. Stir thoroughly to coat the meat with kerisik. Continue stirring occasionally until the oil rises, indicating a well-cooked rendang. And that's it - your rendang is ready in just 30 minutes. While rendang is typically enjoyed with rice, it also makes a delicious burger. Here's how to make a rendang burger: 1. Cut chuck roast into 5cm cubes and sauté the meat in a pan with two tablespoons of cooking oil until the sides are browned. Add beef stock and transfer to a pressure cooker to cook until tender. Shred the beef into small strips. 2. Heat some cooking oil in a pan and stir-fry the Ayam Brand rendang paste until fragrant. Add onions and mix well. 3. Add the shredded beef to the pan and coat it with the rendang paste. Then, pour in 100ml of Ayam Brand coconut milk and add a pack of 40g Ayam Brand kerisik to thicken the dish. Ensure the meat is well-coated with kerisik. 4. Assemble your burger with your preferred salad and cheese. Meatball Rendang (Rendang Bulat) To make Meatball Rendang, simply substitute the beef with an equal amount of minced beef. Grind 100g of roasted desiccated coconut and combine it with 4 finely grated garlic cloves. Use a food processor to blend the beef, coconut, and garlic until smooth. Shape the mixture into 20g meatballs. Cook the spices and coconut milk over medium-high heat until the liquid has reduced by three-quarters. Then, add the meatballs and cook for 20 minutes until the liquid has completely evaporated, resulting in a dark brown rendang. Tempeh Rendang (Rendang Tempe) For Tempeh Rendang, replace the beef with an equal amount of tempeh cut into 2.5cm cubes. Cook the mixture for 1½ hours until it becomes dry. Please note that Tempeh Rendang will have a paler appearance compared to beef rendang. Jackfruit Rendang (Rendang Nangka) To make Jackfruit Rendang, replace the beef with 3 cans (each weighing 565g) of firm jackfruit in water. Make sure to drain the jackfruit before adding it to the spiced coconut base. Cook the mixture for 1½ hours until it becomes dry. Keep in mind that Jackfruit Rendang will have a much lighter color than traditional beef rendang. Goat Rendang (Rendang Kambing) If you prefer a different meat option, you can replace the beef with goat meat to create Goat Rendang. Enjoy your homemade rendang, whether it's the traditional version or as a flavorful burger option.