150g Batu Lesung Rendang Spice Paste
100g coconut milk
380g chicken stock (even the carton stuff is fine)
½ teaspoon sea salt
200g beef strips (loin, topside or any stir frying beef cut)
250g linguine pasta (or spaghetti, penne, up to you)
4 kaffir lime leaves, finely sliced
2 red chili, finely chopped
Crushed pistachio nuts
Toasted desiccated coconut
Combine the spice paste, coconut milk, chicken stock and salt in a large pot (you’re gonna add the pasta later). Bring to a boil and add the pasta and beef slices.
Simmer for 7 minutes stirring regularly. After 7 minutes check if the pasta is cooked. If not, continue cooking for a couple of minutes longer.
Arrange on warm plates and garnish with kaffir lime leaf, red chillies and lime wedges.