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Black Pepper Rendang

500 g Beef tenderloin, cut into 2 cm cubes
1 packet SERI-AJI® Black Pepper Seasoning
2 tbsp Tamarind juice (from 1 tsp tamarind paste or asam jawa)
3 tbsp Cooking oil
500 ml Coconut milk* (1 coconut)
2 tbsp Tomato puree
2 tbsp Shredded coconut (kerisik)
Some AJI-NO-MOTO® to taste
1 tbsp TUMIX® Chicken Stock Seasoning
1 packet Pal Sweet® Low-Calorie Sweetener
Blended ingredients:
1 Onion
5 Shallot
3 cloves Garlic
2 cm Ginger
2 stalk Lemongrass
4 Candlenut
  1. Season beef with SERI-AJI® Black Pepper Seasoning and tamarind juice for 2 hours.
  2. Heat oil, saute blended ingredients until the formation of an oil layer on surface.
  3. Put in beef and stir to combine. When the beef is quite dry, pour in coconut milk.
  4. Stir once in a while until the dish comes to a boil. Lower the heat, cook till the sauce reduces by half and the beef is cooked through (add a little bit of water if the beef is still not fully cooked).
  5. Mix in tomato puree, shredded coconut, AJI-NO-MOTO® dan TUMIX® Chicken Stock Seasoning.
  6. Stir until the sauce thickens, remove from heat and sprinkle in Pal Sweet® Low-Calorie Sweetener.

*200 ml coconut milk in packet + 300 ml water

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