1. Preparation:
Marinate (Optional):
You can marinate the beef or chicken in the rendang paste for a more intense flavor. Let it sit for at least 30 minutes, or even overnight for a richer taste.
Sauté the Paste:
Heat oil in a large pot or wok. Add the rendang paste and sauté for a few minutes, stirring constantly, until fragrant and the oil turns red.
Add the Meat:
Add the marinated (or unmarinated) meat to the pot and stir to coat with the paste. Cook for a few minutes until the meat is lightly colored.
2. Slow Cooking:
Add Coconut Milk:
Pour in coconut milk and water. The amount of liquid depends on the desired thickness of the sauce. Bring to a boil, then reduce heat and simmer for at least 1-2 hours, or longer for even more tender meat.
Simmer and Reduce:
Stir occasionally to prevent sticking and ensure even cooking. The sauce will naturally thicken as it simmers, so add more water if it becomes too dry.
Adjust Seasoning:
Taste the rendang and adjust the seasoning with salt, sugar, or more chili paste if needed.
3. Serving:
Rest:
Allow the rendang to rest for a while after cooking, as the meat will become even more tender.
Serve:
Serve hot with steamed rice, ketupat (compressed rice cakes), or other traditional accompaniments.