• 0.5 kg Beef

  • Coconut milk 1000 cc

  • Chilli grind 75 gr

  • 1 pack of SABA seasoning

How to cook

  • Divide the 2 SABA seasonings, use half of it to coat the meat for 0.5 hours

  • Enter the coconut milk, ground chili, and half of the SABA seasoning into the pan, stir until smooth.

  • Cook coconut milk over medium heat for 10 minutes until it boils.

  • Add meat, cook on medium heat for 1.5 hours, until thickened and releasing oil (brown color)

  • If you want it dry and blackish, continue cooking on low heat.

  • Rendang is ready to be served