Rendang Paste

2 cloves Garlic roughly chopped

1 Shallots roughly chopped

2 red Chilis, de-seeded and chopped

1 tsp ground Coriander seed

¼ tsp ground Turmeric

2cm Ginger roughly chopped

1 tsp salt


  1. Add the salt, coriander, turmeric, ginger, garlic, shallots, and chilies to a blender. Process till the paste is smooth
  2. May be reserved in the freezer until required


100g lean Beef steak, cut into 2cm cubes

1 cup Skinny Vegetable Stock

2 stalks Lemongrass, bruised

4 kaffir Lime leaves

2cm Galangal, sliced


  1. Brown the beef in a Teflon double pan
  2. Put the lemongrass, lime leaves and galangal in a pot with some Skinny Vegetable Stock and ‘fry’ until aromatic
  3. Add the beef to the pot and cook on a medium low heat until fragrant and the moisture has evaporated - about 10-15 minutes
  4. If the paste starts burning, reduce the heat and add more stock
  5. If you have time, put in the refrigerator overnight for the flavors to develop
  6. Reheat the following day and serve