Rendang meat recipe for nasi lemak #mycookbook
Rendang meat recipe for nasi lemak #mycookbook

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, rendang meat recipe for nasi lemak #mycookbook. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really 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 popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Rendang meat recipe for nasi lemak #mycookbook is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have 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:
  1. Take For rendang :
  2. Get 1/4 shredded coconut
  3. Prepare 1 tbsp tamarind paste
  4. Prepare Rendang paste :
  5. Take 3 shallot
  6. Make ready 1 1/2 inch galangal
  7. Prepare 1 1/2 inch ginger
  8. Make ready 2 lemongrass (white part)
  9. Make ready 6 garlics
  10. Prepare 10 chilli pepper (dried)
  11. Get Braising ingredients :
  12. Get 1/4 cups vegetable oil
  13. Get 4 cardamom pods (smashed)
  14. Take 4 cloves
  15. Get 2 star anise pods
  16. Take 1 cinammon stick
  17. Prepare 400 g coconut milk
  18. Take 4 kafir lime leaves
  19. Take 2 tbsp palm sugar
  20. Prepare 2 tsp salt
  21. Prepare 900 g beef chunk (or can use chicken meat)

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.

Instructions to make Rendang meat recipe for nasi lemak #mycookbook:
  1. 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).
  2. Wrap the meat using papaya leaf.
  3. Steam them in medium high heat for 30 mins.
  4. Then remove the papaya leaf and steam the meat for another 15 to 20 mins over medium low heat.
  5. 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.
  6. 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.
  7. Blend together all the rendang paste ingredients.
  8. 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
  9. Add the cardamom pod,cloves,and star anise pods.Cook and stir for 1 minute to release the fragrance.
  10. Add the beef and lemongrass stalks. Turn to medium heat. Cook and stir for 1 minute, until the beef is evenly coated
  11. 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.
  12. 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.
  13. Taste the rendang gravy and the beef. Adjust the seasoning by adding salt, if needed.

Nasi Lemak is the national dish of my country of birth. 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.

So that’s going to wrap it up for this special food rendang meat recipe for nasi lemak #mycookbook recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!