Loco Moco with Rendang Gravy

If you’ve had loco moco—a classic Hawaiian dish of hamburger patty, white rice, gravy, and a beaming sunny-side up egg on top—you’ll probably have been struck by how hearty and comforting of a dish it is. While the components of a loco moco are simple, it can take on a bunch of variations and sides, whether it’s Spam or short ribs, extra onions in the gravy, or even a hefty serving of seafood on the side. In our case, we spiked the traditional brown onion gravy of a loco moco with rendang, giving it an intense kick of spice and spunk. Imagine a heap of steamy rice, topped with a moist beef patty, slathered with an explosively flavorful rendang gravy that you’ll smell before you even see, then topped with an egg and a flurry or furikake and scallions. It’s truly no ka `oi (the best).

- Recipe by Jen Toy


Loco Moco with Rendang Gravy

2 20 mins


For the hamburger patty:

  • 1/2 lb (227g) ground beef
  • 1/2 tbsp worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1 tbsp butter

For the gravy:

  • 1 Homiah Indonesian Rendang Kit (there are 2 kits per pouch)
  • 3/4 cup (180ml) beef stock
  • 1/4 cup (60ml) coconut milk
  • 1 tbsp cornstarch, mixed with 1 tbsp water to form a slurry
  • neutral oil
  • 1/4 onion, thinly sliced
  • 2-3 white or brown button mushrooms, thinly sliced

Other ingredients:

  • 1 large egg, cooked sunny-side up
  • 1 bowl cooked/steamed white rice
  • 1 stalk scallions, thinly sliced
  • 1 tbsp furikake, or sesame seeds


  1. For the hamburger patty, combine the ground beef, worcestershire sauce, garlic powder, salt, and pepper in a bowl, and mix them all together. Shape it into 2 large, thin patties. Then, melt the butter in a skillet or pan placed over medium-high heat, and cook patties for 2 minutes on each side, or until cooked through.
  2. For the gravy, sauté the Homiah Indonesian Rendang Kit in a medium pot or saucepan for 2-3 minutes, then add beef stock and coconut milk. Stir to mix and cook for a further 2 minutes. Pour the cornstarch slurry into the rendang sauce and mix well. Cook until mixture turns thick, stirring constantly, then turn the heat down to low and let it simmer slowly.
  3. In a separate pan, heat up a tablespoon of oil over medium-high heat, add the sliced onions and mushrooms in, and sweat them for 5 minutes, until they’re softened. Transfer onions and mushrooms into the pot with the rendang sauce, then mix everything together and continue to cook for another minute.
  4. To assemble, add the hot rice onto a plate. Place the hamburger patty on top, then pour the rendang gravy over the patty. Top with the sunny-side up egg, sliced scallions, and furikake. Enjoy!

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