Rendang meat recipe for nasi lemak #mycookbook. Beef Rendang – the best and authentic beef rendang recipe online! Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang. They are all absolutely delicious and best with rice, or Malaysian coconut milk rice (nasi lemak).
Serve rice with side dishes such as boiled or fried egg, fried peanuts, fried anchovies, sambal, cucumber slices and chicken rendang. Authentic beef rendang recipe from Minangkabau, Indonesia. Do not cut the beef too small as the meat can break into Really tempting recipe for beef rendang. You can cook Rendang meat recipe for nasi lemak #mycookbook using 21 ingredients and 13 steps. Here is how you cook it.
Ingredients of Rendang meat recipe for nasi lemak #mycookbook
- It’s of For rendang :.
- It’s 1/4 of shredded coconut.
- Prepare 1 tbsp of tamarind paste.
- It’s of Rendang paste :.
- It’s 3 of shallot.
- You need 1 1/2 inch of galangal.
- It’s 1 1/2 inch of ginger.
- It’s 2 of lemongrass (white part).
- Prepare 6 of garlics.
- It’s 10 of chilli pepper (dried).
- It’s of Braising ingredients :.
- You need 1/4 cups of vegetable oil.
- It’s 4 of cardamom pods (smashed).
- Prepare 4 of cloves.
- Prepare 2 of star anise pods.
- It’s 1 of cinammon stick.
- It’s 400 g of coconut milk.
- You need 4 of kafir lime leaves.
- You need 2 tbsp of palm sugar.
- It’s 2 tsp of salt.
- You need 900 g of beef chunk (or can use chicken meat).
Will try out when I find the time. Rendang is an Indonesian spicy meat dish originating from the Minangkabau region in West Sumatra, Indonesia. It has spread across Indonesia to the cuisines of neighbouring Southeast Asian countries. Nasi Lemak is the national dish of my country of birth.
Rendang meat recipe for nasi lemak #mycookbook step by step
- If you use meat beef to make the meat soft enough.First prepare steamer. Wash the meat and take one of papaya leaf (wash clean)..
- Wrap the meat using papaya leaf..
- Steam them in medium high heat for 30 mins..
- Then remove the papaya leaf and steam the meat for another 15 to 20 mins over medium low heat..
- Make the rendang : Add the shredded coconut to a small pan and heat over medium-low heat.Cook,stirring occasionally, until golden brown. Transfer to a small bowl and set aside..
- Combine the tamarind paste with 1/4 cup of hot water in a small bowl.Let soak until very tender.When you’re ready to use the paste,press and stir the paste to mix it with the water and squeeze out the tamarind pods.Discard the pods before using..
- Blend together all the rendang paste ingredients..
- Add the oil to a pot and heat over medium heat.Add the rendang paste and turn to medium-low heat.Cook and stir until the moisture is reduced and the paste begins to caramelize about 8 mins.
- Add the cardamom pod,cloves,and star anise pods.Cook and stir for 1 minute to release the fragrance..
- Add the beef and lemongrass stalks. Turn to medium heat. Cook and stir for 1 minute, until the beef is evenly coated.
- Add the coconut milk and soaked tamarind water (do not add the leftover tamarind chunks).Bring to a simmer. Reduce to low or very low heat,whichever is enough to maintain the very low simmer. Add the toasted shredded coconut, kaffir lime leaves, brown sugar, and salt. Stir a few times to mix well..
- Cook, stirring occasionally, until the beef turns very tender. The process can take anywhere from 1 to 1 and half hour. When the braising liquid starts to turn golden brown, check on the pot more often, every 15 minutes or so, and stir and scrape the bottom to prevent burning. At the end of cooking, the rendang will turn golden brown and the oil will separate..
- Taste the rendang gravy and the beef. Adjust the seasoning by adding salt, if needed..
It was also my Mum's favourite party spread. And the rather sacrilegious luncheon meat! Nasi Lemak with pork just sounds wrong. Recipes for curry chicken, spiced fried chicken (rempah chicken) and beef rendang have already been blogged. Rendang is usually served with steamed rice, though I have had it served with nasi minyak, rice cooked with ghee, and nasi lemak, rice cooked in coconut I don't remember where my recipe comes from – probably a Nonya neighbour, or it might have been adapted from one by Sri Owen, the authority on.