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Instant Rendang

1kg meat – cut as desired
3 packets instant rendang paste
15 shallots (finely sliced)
3 stalks lemongrass - bruised
300ml coconut cream
2 cups water
1 tbsp cooking oil

Heat the oil in a wok and sauté the shallots, lemongrass and the instant rendang paste. When fragrant and the oil rises to the surface, add the meat and brown it. Add the coconut cream and water. Lower the heat and cook, stirring constantly until the meat is soft. Add the kerisik and cook until the gravy is thick or dry, according to your preference.
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