We’re giving a modern take on how to consume one of Singapore’s favourite dishes. The Rendang Mustard Wraps is one that packs an aromatic punch with the hearty spices used in the dish. Beware the spicy punch at the end that hits you to refresh your palate for another bite!

Noob cook difficulty level: ✅✅

Ingredients: 

Spice Blend 

2-3 tbsp Chilli Paste

8 Shallots 

3 tbsp Fresh Ginger

4 stalks Lemongrass

2 tbsp Galangal

1.5 tsp Ground Turmeric 

1 tsp Ground Coriander 

1 tsp Ground Fennel 

½ tsp Ground Cumin

½ tbsp Black Pepper

2 Star Anise 

3 Cloves

Rendang 

1 kg lean sliced Beef

1 cup Low fat Coconut cream 

½ cup Kerisik

3 tbsp Gula Melaka

2 Assam Seeds 

5 Kaffir Lime Leaves

1 stalk Lemongrass

2 tbsp sliced Ginger 

Salt to taste 

50 g Just Mustard for wrap 

Directions: 

1. Chop up the spice paste ingredients and blend until fine. Place the meat and spice blend into a wok and add just enough water to cover. Cook slowly on low heat until the meat gets tender.
2. Add all remaining ingredients and continue cooking, keep stirring every few minutes to avoid the bottom from getting burnt.
3. Turn the heat to low, cover the lid and simmer for 1 to 1.5 hours or until the meat is tender and the gravy has reduced. Add more salt and sugar to taste.
4. Once the rendang is done, stack 2 Just Mustard leaves and wrap the Rendang with it. Use a toothpick to hold it together and serve!