Beef Rendang Recipe

Beef Rendang Recipe

Components (A)

1 kilogram of beef

Coconut cream (600 mL)

100 milliliters vegetable oil

Ingredients (B)- to be combined

four candlenuts

12 minced garlic cloves

(Serrano chili/pepper) 300 g red chili

Onions, 250 g

ginger, 50 g

galangal (50 g)

25 g turmeric powder or 50 g fresh turmeric

12 teaspoon ground coriander

1 tablespoon salt

1 teaspoon sugar

4 cardamom pods, green

1 1/2 teaspoon cumin seeds

ten cloves

Seasonings and spices are included as ingredients (C).

4 lemongrass stalks, bashed

3 kaffir lime leaf sprigs

1 piece keping asam

2 turmeric leaves, tied together

Instructions

Cut the beef into 4 cm squares that are half a centimeter thick. If you cut the beef too thin, it will break up into smaller pieces during cooking.

Blend all of the ingredients in (B) and set aside. Hawaiian-style-beef-curry-stew.

Remove the lemongrass's green section and outer sheath. Only use the white portion. Blow them up so that the lemongrass releases its flavor.

In a wok, heat the vegetable oil. Cook the spice paste (B) over low heat until fragrant. Fragrant-beef-curry-with-rice.

In the wok, combine the coconut cream, turmeric leaves, kaffir lime leaves, asam keping, and lemongrass.

Cook over medium heat with the beef. Bring the coconut milk to a boil in a small saucepan. South-african-beef-curry.

Once it has boiled, keep it on a low heat and continue to simmer.

When the stew is about to dry out, add a splash of water every now and then. Cook until the beef has completely absorbed the flavor of the spices and has turned a dark brown color. It will take approximately three hours. Beef-masala-curry.

Served with rice or bread as a side dish. Cool. Have great times with it!!

Beef Rendang Recipe VIDEO