Beef Rendang With Jasmine Rice

Beef Rendang With Jasmine Rice
AuthorHungry PandaCategoryDifficultyAdvanced
Yields4 Servings
Prep Time40 minsCook Time1 hr 20 minsTotal Time2 hrs
Ingredients for the paste
 15 dry chillies
 6 baby shallots
 30 g ginger
 30 g galangal (if you can’t find any, add 20g more ginger)
 3 sticks lemongrass (use the less fibrous section at the base)
For the beef
 1 kg beef shin or skirt, cut into cubes, roughly 4cm
 60 g dessicated coconut
 1 stick lemongrass, cut into half and bashed
 400 mg (1 tin) coconut milk
 250 ml water
 2 makrut (kaffir lime leaves)
 5 tbsp oil
For the seasoning
 1 ½ tbsp chicken stock powder
 2 tbsp tamarind paste
 1 tsp sugar
 ¼ tsp salt
For the rice
 3 rice measuring cups jasmine rice and a good rice cooker 🙂
1

Make the paste by soaking the chilli's in boiling water for 15 minutes then remove the seeds.

2

Peel and chop all the paste ingredients into smaller pieces and blend until smooth.

3

Heat oil in a wok or a heavy based pan. Fry the paste for about 5 minutes until the aroma start to escape.

4

Add the beef and the bashed lemongrass. Mix well and when the beef start to lose its pink colour add in the coconut milk and water.

5

Bring to a boil and lower the heat to simmer with the lid uncovered. Check occasionally to avoid sticking.

6

Toast the desiccated coconut until golden brown in a pan (5–7 minutes). Set aside to cool. After 1.5 hour, add the makrut lime leaves and the seasoning to the rendang.

7

At this point it’s a good time to put your rice into your rice cooker. If using 2 cups of jasmine white rice then fill to the level 2 line on your bowl. Press ’WHITE RICE’ or ’LONG GRAIN’ and press ’START’.

8

Simmer the rendang for another 45 minutes and the oil will separate from the mix. The rendang is now ready for serving with your rice.

Ingredients

Ingredients for the paste
 15 dry chillies
 6 baby shallots
 30 g ginger
 30 g galangal (if you can’t find any, add 20g more ginger)
 3 sticks lemongrass (use the less fibrous section at the base)
For the beef
 1 kg beef shin or skirt, cut into cubes, roughly 4cm
 60 g dessicated coconut
 1 stick lemongrass, cut into half and bashed
 400 mg (1 tin) coconut milk
 250 ml water
 2 makrut (kaffir lime leaves)
 5 tbsp oil
For the seasoning
 1 ½ tbsp chicken stock powder
 2 tbsp tamarind paste
 1 tsp sugar
 ¼ tsp salt
For the rice
 3 rice measuring cups jasmine rice and a good rice cooker 🙂

Directions

1

Make the paste by soaking the chilli's in boiling water for 15 minutes then remove the seeds.

2

Peel and chop all the paste ingredients into smaller pieces and blend until smooth.

3

Heat oil in a wok or a heavy based pan. Fry the paste for about 5 minutes until the aroma start to escape.

4

Add the beef and the bashed lemongrass. Mix well and when the beef start to lose its pink colour add in the coconut milk and water.

5

Bring to a boil and lower the heat to simmer with the lid uncovered. Check occasionally to avoid sticking.

6

Toast the desiccated coconut until golden brown in a pan (5–7 minutes). Set aside to cool. After 1.5 hour, add the makrut lime leaves and the seasoning to the rendang.

7

At this point it’s a good time to put your rice into your rice cooker. If using 2 cups of jasmine white rice then fill to the level 2 line on your bowl. Press ’WHITE RICE’ or ’LONG GRAIN’ and press ’START’.

8

Simmer the rendang for another 45 minutes and the oil will separate from the mix. The rendang is now ready for serving with your rice.

Beef Rendang With Jasmine Rice