PANTRYFLEX

blend · curry paste

★ STARRED KITCHENPrep 10 min

Creekmill Beef Rendang Rempah

Independent adaptation of a publicly published Malcolm Lee recipe. Not affiliated with, sponsored by, or endorsed by Malcolm Lee.

From a starred kitchen.

Ingredients

  • Shallot — 60 g shallots
  • Garlic — 20 g garlic
  • Red Chile — 60 g big red chillies
  • Galangal — 15 g galangal
  • Ginger — 5 g ginger
  • Pine Nuts — 3 g candlenut

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Creekmill Beef Rendang Rempah wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 3 national awards

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First run is small.

Leave an email and we’ll hold a jar with its companions on it.

Provenance

Malcolm Lee — published sauce recipes in the PantryFlex catalog. Michelin 1* (Candlenut, Singapore).

Originally published as Beef Rendang Rempah Set A.

Adapted from a Malcolm Lee recipe (Malcolm Lee / Gourmet on Tour Candlenut).

More from this kitchen

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Malcolm Lee / Gourmet on Tour Candlenut (published as “Beef Rendang Rempah Set A”). Full citation lives in Provenance.

Companion jar