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Beef Rendang


Ingredients:
  • 1½ kg beef, cut into 20 pieces
  • 12 glasses of coconut milk
  • 2 asam kandis
  • 1 lemongrass, crushed bottom
  • 1 tamarind leaf
  • salt, as needed

Blended ingredients:
  • 100g red chilli
  • 15 cloves of shallots
  • 6 cloves garlic
  • 5 candlenuts
  • 2cm ginger
  • 3cm greater galangal

Instructions:
  • Heat the presto on a medium fire, add all ingredients into presto. Close the lid and cook for 20 minutes.
  • Turn off the fire and open the presto lid when all the steam have escaped.
  • If you want a drier beef, continue to cook for 15 minutes without the lid.
  • Serve hot with white rice.

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