Beef Rendang

Karen Chan

Ingredients:

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:

  1. To Prep: In a blender process ingredients B.
  2. Put ingredients A in a saucepan and let it simmer for 10-15 mins while we prepare the rest of the recipe.
  3. Heat a heavy saucepan. Dry fry ingredients C for a minute and pour into a bowl for later.
  4. Into the hot pan, add ingredients B, and stir fry until oil splits from the paste, stirring often for around 5 minutes.
  5. Add roasted ingredients C, pre-boiled beef, cinnamon stick and TCC Premium Coconut Milk and stir.
  6. Bring to boil and reduce to gently simmer for 45 mins or until meat is tender.
  7. There is not a lot of gravy to this dish, however if required, add enough water as required to continue cooking.
  8. Add Yeo’s Sambal Oeleck, salt and sugar.
  9. Serve with steamed rice.

For chef quality results, we recommend using Anolon cookware!

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