Beef Rendang


I had some friends coming round for a catch up – dinner at the weekend and as I hadn’t seen them for a while I wanted to do something special but had no time to prepare. I knew we were going to be out all day so what did I do to solve this problem – I turned to my trusty slow cooker.

The slow cooker is the solver of all ‘no time to cook anything’ problems. Bung something in, in the morning, and come back later to a delicious dinner that has practically cooked itself.

I whipped up this sensational Indonesian beef rendang which took only a few minutes to prep and then left it to simmer away all day while I was out ferrying kids around and buying sofas.

I love curry pastes and use them all the time because you don’t need to mess about trying to source lots of authentic herbs and spices to replicate a traditional dish. You can buy Thai, Jerk, Indian and this Rendang paste. They contain everything you need to get that characteristic flavour with nothing more than some store cupboard stock and a tin of coconut milk. They last for ages too. One jar will make about 3 curries.

I got back with an hour to go until my guests were arriving. So I threw together a simple starter – a Gado Gado (Indonesian mix -mix) salad with some peanut dressing made from a jar of satay sauce and made some yoghurt flatbread (separate post) to serve with a bought coconut dip and some pickles. I serve the curry on a pile of jasmine rice – basmati rice cooked in jasmine tea for a delicate authentic Indonesian taste. It all looked really impressive but was really no trouble at all to do.

What you need:

2 tbsp oil

2 tbsp flour

300ml beef stock

300ml coconut milk

1lb stewing steak

1 onion, peeled and finely chopped

2 garlic cloves peeled and chopped

a knob of ginger peeled and grated

3 tbsp rendang curry paste

a handful of chopped coriander

What to do

Heat the oil in a pan and fry the onion, garlic and ginger for a few minutes until softened

Add the beef and cook for a few minutes to brown

Add the flour and curry paste. Cook for a minute

Then stir in the stock and coconut milk

It looks a bit beige at this point but that’s alright. Fear not, as it cooks slowly all day it will darken, the flavours will develop and the spices will split the oil in the sauce giving it that lovely authentic curry sauce look.

Add in a handful of coriander (I used frozen) and some freshly chopped spring onions.

Leave to cook on high all day or at least 4 hours.

To make the jasmine rice, follow the recipe for egg fried rice (separate post) but use jasmine tea instead of water to cook the rice in and leave out the egg.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs


If you like this recipe, please share it with your friends.

Egg Fried Rice


This is  a staple dish in our house. I just love rice. If I had to choose between pasta, potatoes and rice…. rice it would be.  Although this recipe is for egg fried rice, you would use the same recipe to make ordinary rice, just leave out the egg and peas.

I usually make egg fried rice as a side dish but it’s also a great recipe to know for a quick simple dinner too. It’s a balanced meal in 15 minutes.

This is not strictly egg fried rice, it’s more like rice with fried egg in it but I prefer it this way because then the rice stays soft and fluffy.

It was my dad who taught me how to cook rice using the absorption method i.e. you end up with no water left in the pan…. just lovely cooked rice. He used to go all out putting a damp tea-towel over to the top of the pan to help it to steam…. I don’t. This is a very simple method using a very simple pan.

Rice can go horribly wrong but it won’t as long as you use the right rice.  Cheap rice = broken kernels = stodge. Good rice is a bit more expensive but it’s worth the extra money to avoid having to wash the rice a hundred times to remove all the excess starch and still ending up with your rice all stuck together. To get fluffy separated grains of rice, you need to use good rice, it’s as simple as that. Tilda is a good make, Amira is another.

What you need:

3 eggs
75ml milk
300ml basmati rice
600ml boiling water
a handful of frozen peas (&/or sweetcorn)

What to do:

Coat the bottom of a large pan (with a lid) with oil

Measure out the rice

Add it to the pan and stir to coat in the oil

Measure out the water

And add it to the pan

Bring the water to the boil, then turn down the heat to the lowest setting, put on the lid (if your lid doesn’t have a steam hole in it – put it three quarters over and leave a gap for the steam to escape and simmer for 15 minutes.

Then add a few knobs of butter

While that cooks:

Heat a knob of butter in non stick frying pan until melted

Mix the eggs and milk together in a bowl until combined

and pour into the pan.

Let it cook for a minute and then start pulling the egg in from the edges to the centre

until it’s all set. It should take about 2 minutes in all.

Microwave the peas and sweetcorn for 3 minutes

and add to the pan.

Stir to combine and serve.

Let me know what you think via the comments and if you make it tag a photo #sixmixtricks on instagram

Love Livs


If you like this recipe, please share it with your friends.