Beef Rendang
Karen ChanIngredients:
Ingredients A
- 500g Gravy beef (cubed)
- stalk lemongrass – bruised
- 1tsp salt
- 1 in ginger, sliced
- Enough water to cover the beef
Ingredients B
- 2 pc Onions, rough chopped
- 4 cloves Garlic
- 1 tbsp Ginger (grated)
- 2 tsp Galangal powder
- 2 stalks Lemongrass – white part
- only, finely sliced
- 1⁄2 tsp Turmeric powder
- 5 tbsp Oil
Ingredients C
- 1 tbsp Coriander powder
- 2 tsp Fennel powder
- 1 tsp Cumin powder
Remaining Ingredients
- 1 cup TCC Premium Coconut milk
- 1 stick Cinnamon
- 2 tbsp Yeo’s Sambal Oeleck
- 1 tsp Salt
- 1 tbsp Sugar
- 1⁄2 cup Water
Method:
- To Prep: In a blender process ingredients B.
- Put ingredients A in a saucepan and let it simmer for 10-15 mins while we prepare the rest of the recipe.
- Heat a heavy saucepan. Dry fry ingredients C for a minute and pour into a bowl for later.
- Into the hot pan, add ingredients B, and stir fry until oil splits from the paste, stirring often for around 5 minutes.
- Add roasted ingredients C, pre-boiled beef, cinnamon stick and TCC Premium Coconut Milk and stir.
- Bring to boil and reduce to gently simmer for 45 mins or until meat is tender.
- There is not a lot of gravy to this dish, however if required, add enough water as required to continue cooking.
- Add Yeo’s Sambal Oeleck, salt and sugar.
- Serve with steamed rice.
For chef quality results, we recommend using Anolon cookware!
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