The time has come once more where we get to delve into a signature dish from one of Newcastle’s favourite eateries; Light Years Asian Diner! Following on from the success of our one-on-one interview with Executive Chef Robbie Oijvall and sharing the recipe for their signature Kingfish Ceviche, it's time for Light Years Asian Diner at home 2.0!  

The Darby Street venue is the collective brainchild of Creative Director Kim Stephen, Managing Director James Sutherland, and Executive Chef Robbie Oijvall, and this time around, we’re learning how to master the hearty Wagyu Beef Rendang!

Being such a flavoursome dish, this at-home take on the soul-warming dish is broken into two parts;

- Part 1 | Rendang Paste
- Part 2 | Beef Rendang

Whilst I’m sure for the amateur home cook, you’ve already mentally checked out, trust us when we say that every bit of effort that is put into this dish is well and truly worth it with those iconic flavours to be enjoyed at the end. Note: for best results, invest in a pressure cooker.

Part 1 | Rendang Paste

Spice Mix
- 15g Chilli Flakes
- 10g Ground Cardamon
- 10g Ground Cumin Seeds
- 20g Ground Cinnamon

Curry Paste
- 500g Onions (sliced)
- 300g Chilli (sliced)
- 60g Galangal (finely chopped)
- 30g Turmeric (roughly chopped)
- 160g Garlic (roughly chopped)
- 120g Ginger (sliced)
- 240g Lemongrass (finely sliced)
- 500ml Vegetable Oil

Over high heat, heat the vegetable oil and curry paste ingredients in a thick bottomed saucepan ensuring everything is coated in the oil and fry until fragrant.

Turn down to medium heat and add the spice mix. Let the ingredients cook out over gentle heat, making sure to stir occasionally so it doesn’t burn or get caught on the pan.

Cook for a minimum of 1 hour, or until the oil has separated from the paste and all the ingredients have softened. Leave to cool before blending into a smooth paste.

Part 2 | Beef Rendang

Braised Beef
- 1kg Wagyu Shin or Beef Check (cut into 3x3cm chunks)

Braising Stock (should yield roughly 1L after braise is done)
- 1L Coconut Cream
- 600ml Water
- 100ml Fish Sauce
- 2 Stalks of Lemongrass (bruised or smashed)
- 100g Palm Sugar

Season beef with salt and pepper before searing off in oil in a hot pan.

In your pressure cooker, add beef along with the braising stock ingredients. Cook for 2.5 hours on the slow cooker setting. Next, remove the beef from the pot and strain the braising stock to use for the curry sauce.

Curry Sauce
- 500g Cooked Curry Paste
- 1L Braising Liquid
- Fish Sauce (to taste)

Combine the braising liquid with the cooked curry paste in a saucepan and gently bring to a simmer. Give it a whisk every couple of minutes to ensure a smooth curry sauce.

Add beef to the curry and bring to a simmer for 10 minutes. Garnish with kaffir lime leaves, coconut cream, Thai basil, and chilli.

VOILA! You are officially a Light Years Asian Diner at-home chef and you can enjoy this recipe for many meals to come. Watch this space for what dish we’ll be exploring next. In the meantime, book your table at the local foodie haunt and sample the iconic Light Years Asian Diner menu.