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Food

Beef rendang

Preparation time
Cooking time
Serves
4

INGREDIENTS

Ground Paste

  • 200g onions
  • 4 tbsp garlic cloves
  • 3 tbsp ground ginger
  • 3 tbsp ground galangal
  • 4 lemon grass stems
  • 4 kaffir lime leaves
  • 2 tbsp turmeric powder
  • 1 tbsp ground clove
  • 4 tbsp chilli powder
  • 2 tbsp curry powder
  • 1 tbsp coriander powder
  • Oil for cooking
  • 1kg chuck steak, cut into 5cm cubes
  • 100ml tamarind juice
  • 1 tbsp sugar
  • 2 tbsp salt
  • 2 cups water
  • 400ml coconut milk
  • 100g desiccated coconut, lightly toasted
  • 2 tbsp kechap manis

METHOD

  1. Process all the ground paste ingredients to a coarse paste.
  2. In a pan, heat the oil to medium hot, cook the paste for 3–4 minutes, add the meat and continue cooking to slightly brown.
  3. Add tamarind, sugar, salt, water, coconut milk and kechap manis.
  4. Cook gently, making sure it is stirred constantly for 1½ hours or until tender. Keep stirring to prevent it from burning at the bottom. Add water if it is too thick.
  5. Add the desiccated coconut and continue cooking for 20 minutes.
  6. Rendang is ready when meat is tender and dry in consistency.
  7. Season to taste, garnish with chopped coriander and chopped chilli.
Food
Preparation time
Cooking time
Serves
4

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