Posts tagged rendang
Grilled Rendang Steak

Batu Lesung Spice Pastes are perfect for using as a marinade or sauce for grilled meats and vegetables.  Little wonder too, as its birthplace in the exotic Southeast Asia is famous for open fire grilling using hardwood charcoal, coconut husks or even driftwood from the beach.  Let your imagination travel as you use the pastes in your own unique way.




150g Batu Lesung Rendang spice paste (1 packet)
4 pieces ¾-inch thick steaks (sirloin, ribeye, flat iron, onglet)
1 teaspoon sea salt
1 tablespoon butter (optional)
1 tablespoon oil

Sauce Preparation

Rempah béarnaise – Mix 150g of your favorite Batu Lesung Spice Paste into 200g of mayonnaise and microwave for 1 minute.

Rempah Steak Sauce – Mix 150g of your favorite Batu Lesung Spice Paste into 200g of cream and bring to a low simmer in a small pan.  Continue stirring gently for 5 minutes until the sauce is thickened.  Season with salt and pepper to taste.

Steak Preparation

Mix the spice paste, steak and salt.  Marinate all the ingredients together for 6 to 12 hours refrigerated.

Pre-heat a large heavy bottom pan until almost smoking (you can barely hold your hand 5cm above the pan for two seconds).

Add the half of the butter and oil to the pan.  As soon as the butter starts to melt, add two steaks to the hot pan together with some of the marinate (the steaks will sizzle furiously and splatter so be careful). 

After 30 seconds, flip the steaks onto the empty part of the pan (it’s hotter there). Cook the flipped side for 30 seconds, and flip the steaks again and continue cooking for another 15 seconds on both sides.  Remove the steaks from the pan together with all the tasty yummy bits and let it rest covered loosely with foil.

Repeat the process with the other two steaks.

Slice the steaks into thin slices and arrange them on a warm serving plate.  Drizzle the tasty bits from the pan over the meat and serve immediately.  Watch your guests roll their eyes back and melt into their chair.

Rendang Pasta


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
Lime wedges

Optional garnishing

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.