Simplified Rendang Mac & Cheese by Kai Siang

Beef
Fusion
Italian
Mains
Malay
Pasta

Easy Level:

Easy

Cook Time:

1 Hr

Servings:

4-6 Pax

This recipe is special to me because I’ve always been fascinated by the process of making Malay dishes. I was inspired by my Malay friend, who often uses simple, affordable ingredients like galangal, chili padi, and lemongrass to create rendang. Seeing her cook made me want to try it out myself, adding my own little twist along the way.

For more, check out Kai Siang’s TikTok & Instagram profile (linked).

Ingredients

Adjust Servings
US / Metric

Kerisik (Toasted, pounded coconut)

0.00
g
g
Grated coconut
0.00
g
g
Grated coconut

Rendang Paste

0.00
Shallots
0.00
Shallots
0.00
clove
clove
Garlic
0.00
clove
clove
Garlic
0.00
Red chilli
0.00
Red chilli
0.00
Chilli padi
0.00
Chilli padi
0.00
stalk
stlak
Lemongrass, white part
0.00
stalk
stlak
Lemongrass, white part
0.00
slice
slice
Galangal
0.00
slice
slice
Galangal
0.00
tbsp
tbsp
Tumeric powder
0.00
tbsp
tbsp
Tumeric powder
Lime leaves
Lime leaves

Rendang

0.00
g
g
Beef slices/cubes
0.00
g
g
Beef slices/cubes
0.00
stalk
stalk
Lemongrass, bruised
0.00
stalk
stalk
Lemongrass, bruised
0.00
tsp
tsp
Chilli paste (adjust to taste)
0.00
tsp
tsp
Chilli paste (adjust to taste)
0.00
ml
ml
Coconut cream
0.00
ml
ml
Coconut cream
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Salt
0.00
tsp
tsp
Sugar (adjust to taste)
0.00
tsp
tsp
Sugar (adjust to taste)
0.00
tsp
tsp
Dark soy sauce
0.00
tsp
tsp
Dark soy sauce

Mac & Cheese:

0.00
g
g
Pasta shells
0.00
g
g
Pasta shells
0.00
g
g
Cheese (cheddar/mozzarella mix)
0.00
g
g
Cheese (cheddar/mozzarella mix)
0.00
tbsp
tbsp
Dried parsley (optional)
0.00
tbsp
tbsp
Dried parsley (optional)

Garnish

Spring onion
Spring onion

Steps

1

Prepare the Kerisik: In a dry pan, toast 300g of grated coconut on low heat. Stir continuously to ensure even browning.
Prepare the Kerisik: In a dry pan, toast 300g of grated coconut on low heat. Stir continuously to ensure even browning.
Mark as completed

2

Once the coconut reaches a deep golden brown color, remove from heat.
Once the coconut reaches a deep golden brown color, remove from heat.
Mark as completed

3

Pound 80g of the toasted coconut finely to release the aromatic coconut oil. Set aside.
Pound 80g of the toasted coconut finely to release the aromatic coconut oil. Set aside.
Mark as completed

4

Make the Rendang Paste: In a blender, toss in onions, garlic, chilies, lemongrass, galangal, and turmeric until smooth.
Make the Rendang Paste: In a blender, toss in onions, garlic, chilies, lemongrass, galangal, and turmeric until smooth.
Mark as completed

5

Cook the Rendang: In a pan, add in the rendang paste, bruised lemongrass, chili paste (to your preference), dark soy sauce, kerisik, and lime leaves.
Cook the Rendang: In a pan, add in the rendang paste, bruised lemongrass, chili paste (to your preference), dark soy sauce, kerisik, and lime leaves.
Mark as completed

6

Cook until thickened; stir in coconut cream, then beef. Simmer for 30 minutes.
Cook until thickened; stir in coconut cream, then beef. Simmer for 30 minutes.
Mark as completed

7

Prepare the Mac and Cheese: Add pasta to rendang mixture; cook for 15 minutes until tender. Season with salt and sugar.
Prepare the Mac and Cheese: Add pasta to rendang mixture; cook for 15 minutes until tender. Season with salt and sugar.
Mark as completed

8

Add in the prepared kerisik.
Add in the prepared kerisik.
Mark as completed

9

Bake: Transfer to baking dish, top with cheese and parsley, then bake at 180°C (350°F) for 10 minutes until cheese is melted and golden brown
Bake: Transfer to baking dish, top with cheese and parsley, then bake at 180°C (350°F) for 10 minutes until cheese is melted and golden brown
Mark as completed

10

Garnish as desired.
Garnish as desired.
Mark as completed

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