It seems to be a once-a-year activity now: I decided to defrost the beef chuck I picked up at Costco a few months ago to make a batch of rendang using the Sambal Lady’s rendang spice packet (in partnership with Burlap and Barrel, who I have grown to love and admire). Last year, I made the rendang with a leg of lamb I cut up. In 2022, I made it with beef chuck I purchased on sale at Whole Foods. Just like the previous two years, while the process was simplified greatly given I didn’t have to source all the different spices given I had Auria’s spice blend packet, it was still a labor of love given that it takes low and slow cooking and stirring over the course of four hours. Prior to having a fully remote job, this would have been unthinkable as a weeknight meal unless I did it on the Sunday before Monday dinner. But I was able to adjust the heat and stir the beef mixture between meetings and work tasks yesterday, and the beef rendang came out beautifully.

I planned to serve the rendang with coconut rice (infused with some cardamom pods) made in our rice cooker, but I was sad to see that after 14 years of operation, the rice cooker decided to stop working. I had to salvage the partially boiled rice by dumping it all into a sauce pan and finishing it over the stove. RIP rice cooker, and hello to your updated replacement (the same brand) coming in a couple days!

I wasn’t sure if Kaia would enjoy the rendang given these spice packets were the original hot ones, and she’s recently been complaining about spicy food (that friggin’ Dragons Love Tacos book that demonizes spicy food!). So I was very pleasantly surprised to see her carefully inspecting the beef shreds, tearing them apart, and daintily placing small pieces in her mouth and chewing. She’d hesitate, ask for water or milk, then go back for seconds, thirds, and fourths. She did say the rendang was spicy, but she kept going back for more. This is ALL a good sign! I’m trying to raise a spice/heat loving little eater!

Was the rendang a big effort? Yes. But was it worth it? Darn right it was. And we have plenty of tasty leftovers for the next few days to keep the ROI going.