beef rendang minang

BEEF RENDANG
MINANG
INGREDIENTS
Beef, cut into cubes
Onion
Garlic
Ginger
Galangal
Candlenut
Lemongrass
Dried chili
Bird’s eye chili
Method:
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900 gm
2 nos
6 nos
1 inch
1 ½ inch
3 nos
3 stalks
1/3 cup
¼ cup
Coconut milk
Toasted desiccated coconut
Tamarind slice
Cinnamon bark
Star anise
Oil
Salt
Pepper
Blend onion, garlic, ginger, galangal, candlenuts, lemongrass, dried chili and
bird’s eye chili into a smooth mixture.
In a large wok, add in oil and fry star anise and cinnamon bark for 2 minutes.
Pour the blended mixture and tamarind slices into the wok and stir until cooked,
making sure they do not stick to the bottom.
Add beef into the wok.
Pour coconut milk and simmer on low heat until almost dry.
When meat is almost dry, add toasted desiccated coconut.
Season with salt and pepper. Cook rendang until completely dry.
1 ½ cup
3 tablespoon
2 slices
3 inch
2 nos
As needed
As needed
As needed