Beef Rendang Recipe

Published on July 2016 | Categories: Documents | Downloads: 36 | Comments: 0 | Views: 124
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Beef Rendang Recipe (serve 4)* Ingredients A 500g 10g (2 tbsp) 6g (2 tsp) 30g (3 tbsp) 500 ml (2.5 cups) 20g 2 whole 2.5g (½ tsp) 2 ½ 50g (1 Medium) Salt to taste Scotch beef,cut into 3” cube coconut milk powder,mix with 200ml water Tamarind puree vegetable oil water tumeric leaves, sliced finely kaffir leaves sugar cardomon seed star anise tomatoes, for garnishing

Ingredients B (Blended) 200g (20) 25g (5pips) 5g (1cm) 15 (3cm) 50g (5 cm) 20g (2 stalks) shallots garlic Lengkuas Tumeric root old ginger lemon grass (Discard the outter layer, use the inner part only)

Ingredients C (Add water and make into paste) 30g 10g 5g 5g 10g Method 1. Clean Beef and cut into 3 “ cube. Drain and marinate with ½ tsp salt and ingredients C for 30 minutes. 2. Heat oil and saute ingredients B until fragant. 3. Add in marinate beef, water (water must cover the meat, when begins to cook), cardomon seed, star anise and cinamon bark, allow to simmer for at least 1 hour, stirring every now and then until the beef is tender. 4. Add tamarind puree and stir in coconut milk. 5. Add sugar, ¼ tsp salt and tumeric leaves, simmer for 5 minutes. 6. Remove from stove and garnish with tomato and serve. 7. Eat with steam rice or coconut milk rice. *Edited curry powder coriander powder cumin powder chilli powder tumeric powder

Coconut Milk Rice (serve 4) Ingredients 150g (1.5 cups) 2 1 tbsp A pinch of salt Method 1. Wash rice. 2. Add in water, diluted coconut milk, salt annd screwpine leaves and bring to boil. (For conveniece, cook rice in electric rice cooker) 3. Serve with beef rendang. rice screwpine leaves, clean and tie into knot coconut milk powder,mix with 1½ cups of water

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