How to Cook Rendang the Easy Way (with a Ready Paste)
Rendang usually means grinding a long list of spices and hours at the stove. A ready paste skips the hard part — below is how to get a rich, dark Padang-style rendang at home, without the fuss.
What is rendang Padang?
Padang-style rendang (from West Sumatra) is drier, darker and spicier than the softer Negeri Sembilan style. The meat is slow-cooked in coconut milk and a deep spice paste until the sauce reduces right down and coats every piece — rich, a little caramelised, and full of flavour.
The shortcut: a ready paste
Kak Zaidah Pes Rendang Padang does the spice work for you — galangal, lemongrass, chilli and kerisik are already blended in. It is a 200g pack, halal, with no preservatives, so you skip straight to the cooking.
How to cook rendang ayam or rendang daging (chicken or beef)
Whether you want rendang ayam (chicken rendang) or rendang daging (beef rendang), the steps are the same — only the cooking time changes.
- Heat a little oil and sauté the paste until fragrant.
- Add about half a chicken, 1/2 kg seafood (fried first) or 1/2 kg beef.
- Pour in coconut milk and water to the thickness you like.
- Simmer until thick, dark and ready to serve.
Tips for the best rendang
- Stir in sliced turmeric leaf and red chilli near the end for aroma.
- Beef needs a longer, gentle simmer than chicken to turn tender.
- For a drier rendang, keep cooking until the oil starts to separate.
- Store the sealed pack at room temperature; keep it in the freezer once opened.
What to serve it with
Rendang is a classic with nasi putih, nasi minyak, ketupat or lemang — and leftovers are just as good the next day. Want more easy Malaysian favourites? Add a spoon of crunchy garlic chilli oil on the side for extra heat.
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