Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, rendang meat recipe for nasi lemak #mycookbook. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Beef Rendang - the best and authentic beef rendang recipe online! Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang. They are all absolutely delicious and best with rice, or Malaysian coconut milk rice (nasi lemak).
Rendang meat recipe for nasi lemak #mycookbook is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Rendang meat recipe for nasi lemak #mycookbook is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook rendang meat recipe for nasi lemak #mycookbook using 21 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Rendang meat recipe for nasi lemak #mycookbook:
- Prepare For rendang :
- Prepare 1/4 shredded coconut
- Take 1 tbsp tamarind paste
- Prepare Rendang paste :
- Prepare 3 shallot
- Take 1 1/2 inch galangal
- Prepare 1 1/2 inch ginger
- Take 2 lemongrass (white part)
- Prepare 6 garlics
- Get 10 chilli pepper (dried)
- Get Braising ingredients :
- Prepare 1/4 cups vegetable oil
- Get 4 cardamom pods (smashed)
- Take 4 cloves
- Make ready 2 star anise pods
- Take 1 cinammon stick
- Make ready 400 g coconut milk
- Take 4 kafir lime leaves
- Prepare 2 tbsp palm sugar
- Take 2 tsp salt
- Make ready 900 g beef chunk (or can use chicken meat)
It was also my Mum's favourite party spread. And the rather sacrilegious luncheon meat! Nasi Lemak with pork just sounds wrong. Recipes for curry chicken, spiced fried chicken (rempah chicken) and beef rendang have already been blogged.
Instructions to make Rendang meat recipe for nasi lemak #mycookbook:
- If you use meat beef to make the meat soft enough.First prepare steamer. Wash the meat and take one of papaya leaf (wash clean).
- Wrap the meat using papaya leaf.
- Steam them in medium high heat for 30 mins.
- Then remove the papaya leaf and steam the meat for another 15 to 20 mins over medium low heat.
- Make the rendang : Add the shredded coconut to a small pan and heat over medium-low heat.Cook,stirring occasionally, until golden brown. Transfer to a small bowl and set aside.
- Combine the tamarind paste with 1/4 cup of hot water in a small bowl.Let soak until very tender.When you’re ready to use the paste,press and stir the paste to mix it with the water and squeeze out the tamarind pods.Discard the pods before using.
- Blend together all the rendang paste ingredients.
- Add the oil to a pot and heat over medium heat.Add the rendang paste and turn to medium-low heat.Cook and stir until the moisture is reduced and the paste begins to caramelize about 8 mins
- Add the cardamom pod,cloves,and star anise pods.Cook and stir for 1 minute to release the fragrance.
- Add the beef and lemongrass stalks. Turn to medium heat. Cook and stir for 1 minute, until the beef is evenly coated
- Add the coconut milk and soaked tamarind water (do not add the leftover tamarind chunks).Bring to a simmer. Reduce to low or very low heat,whichever is enough to maintain the very low simmer. Add the toasted shredded coconut, kaffir lime leaves, brown sugar, and salt. Stir a few times to mix well.
- Cook, stirring occasionally, until the beef turns very tender. The process can take anywhere from 1 to 1 and half hour. When the braising liquid starts to turn golden brown, check on the pot more often, every 15 minutes or so, and stir and scrape the bottom to prevent burning. At the end of cooking, the rendang will turn golden brown and the oil will separate.
- Taste the rendang gravy and the beef. Adjust the seasoning by adding salt, if needed.
Nasi lemak - Malaysian coconut milk rice, served with sambal, fried crispy anchovies, toasted peanuts and cucumber. This is the best and most authentic Nasi lemak, rendang, satay and other Malaysian cuisine can often be unhealthy. These recipes are healthier takes on the Malaysian favourites. Nasi lemak is a great recipe for gatherings especially when you are planning to introduce Malaysian food to foreign guests. Serve rice with side dishes such as boiled or fried egg, fried peanuts, fried anchovies, sambal, cucumber slices and chicken rendang.
So that’s going to wrap it up with this exceptional food rendang meat recipe for nasi lemak #mycookbook recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
