A sensational taste, with just a few actions? This rendang recipe has it all! With more waiting time than work, this rendang recipe is to prepare, and chock-full of flavour. The rendang is served in gua bao, or steamed buns, with a fresh red cabbage salad to balance it out. Together with the Private Reserve Skin-on Fries, your guests are guaranteed to have an amazing lunch!

Step 1  For the bumbu (spice mixture), roast the cumin and coriander in a frying pan.
Step 2  Put this mixture together with the kemiri nuts, galangal, ginger, garlic, onions, trassi and lomboks in the blender, and grind to a fine paste.
Step 3  Fry the bumbu with oil in a wok, to release the flavours nicely. Next, add all the beef at once and stir well.
Step 4  Crush the lemongrass with a chef’s knife.
Step 5  Now add the coconut milk, palm sugar, lemongrass, the salam and the lime leaf. Bring to a boil and let it simmer on low heat for a few hours. Stir regularly and season with salt.
Step 6  For the coleslaw: brine the red cabbage and onion together with the salt for 20 minutes. Then, drain on a sieve.
Step 7  Mix it with the rest of the ingredients, and eason with additional salt and pepper if necessary. Keep the salad well covered in the refrigerator.
Step 8  Steam a thawed bao bun in a microwave for 30 seconds.
Step 9  Fry the Private Reserve fries at 175 °C for approx. 3.5 minutes.
Step 10 Finish the sandwiches with some cress, spring onions, serundeng and fried onions, and take your dish to the table!