Recipe: Perfect Malaysia Rendang beef

Malaysia Rendang beef.

Malaysia Rendang beef You can cook Malaysia Rendang beef using 17 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Malaysia Rendang beef

  1. It’s 1 kg of Beef (small slices).
  2. It’s 2 stalk of cinnamon.
  3. It’s 5 pcs of star arnise.
  4. It’s 300 gm of coconuts crumbs.
  5. You need 10 pcs of lemon leaves.
  6. You need 5 stalk of lemon grass.
  7. It’s 250 gm of chili paste.
  8. It’s 200 gm of red onion puré.
  9. Prepare 100 gm of garlic puré.
  10. It’s 4 pcs of galangal (smashed).
  11. It’s 150 gm of madras curry powder.
  12. Prepare 25 gm of cardamon.
  13. Prepare 25 gm of spicecumin.
  14. It’s 15 gm of turmeric.
  15. It’s 150 gm of brown sugar.
  16. It’s 2 tablespoon of salt.
  17. You need 300 ml of water.

Malaysia Rendang beef step by step

  1. Mixed all the ingredients in bowl except water and meat..
  2. Heat up the pot and add 4 table spoon of cooking oil, pour in the ingredients and stir it well. Cook until we smell the aroma. (around 10min).
  3. Add in the beef slices and stir well, cook it around 15mins then add in the water in high heat..
  4. Let it boil in medium heat around 1 hour until the water is reduced then is ready to served..

Recipe: Tasty Beef Rendang – Indonesian

Beef Rendang – Indonesian. Beef rendang is one of the original cuisines of Minangkabau descent and Sumatra's culture. It is served at special occasions to honor guests and during festive seasons. Beef Rendang – the best and authentic beef rendang recipe online!

Beef Rendang - Indonesian Rendang Sapi is one of the most popular dishes from Padang, West Sumatra. However, it takes a bit longer time to cook so that the beef will be soft and tender. This luscious Indonesian dish, from a recipe in James Oseland's book Cradle of Flavor (W. You can cook Beef Rendang – Indonesian using 25 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Beef Rendang – Indonesian

  1. It’s 500 gr of beef (I used shin beef) – cut big square (I used 250 on purpose).
  2. Prepare 400 ml of coconut milk- cans (you can change half to milk, but it will taste bit different, but it will healthier).
  3. It’s 400 ml of coconut milk mix to 400ml water. This to make 800ml light coconut milk.
  4. Prepare 3 of kafir limes leaves (dont use the stem).
  5. It’s 3 of bayleaves (I only used 2 as we dont have in the house).
  6. Prepare 1 of lemongrass cut into 3.
  7. It’s 1 of turmeric leaves (omit if you dont have).
  8. You need 1 tbsp of brown sugar (I used our palm sugar – gula jawa).
  9. You need 1 tsp of tamarind paste (if you used seed one, mix in water).
  10. You need 5 tbsp of coconut oil (or any) – add if need it.
  11. It’s as needed of Salt (last).
  12. Prepare 1 of Knorr beef cube.
  13. You need 1.5 tsp of white pepper.
  14. You need of Optional: Rendang paste – I used Indofood brand.
  15. Prepare of To blends in food processor with 1 tbsp oil:.
  16. It’s 10 of Red chillies (30 gr) – cut/slice.
  17. Prepare 5 of Thai red chilies.
  18. Prepare 3-4 of shallot – cut.
  19. You need 4-5 of garlic.
  20. It’s 2 cm of ginger.
  21. It’s 1 tsp of galangal mince.
  22. It’s 1 tsp of corriander seed/powder.
  23. Prepare 1/2 tsp of nutmeg powder.
  24. You need 1/2 tsp of turmeric powder.
  25. You need 2-3 of candlenut (omit if you dont have).

Home Indonesian Food Beef Rendang: Rendang Daging Minang Recipe. Rendang is often made from beef (or occasionally beef liver, chicken, goat, water buffalo, duck, clam, or vegetables like green. This is the best slow cooker beef rendang recipe out there. If you haven't tried it before, it's a great gateway into Indonesian cooking and a guaranteed crowd pleaser.

Beef Rendang – Indonesian instructions

  1. In a wok, put a bit of oil and put the beef, cook just to coat them and set aside (less then 5minutes).
  2. In the same wok, pour the blends ingredients. You dont really need oil (but I used it) as you have mix this with the blends in low heat. No more then 5minutes..
  3. Add the beef into the wok, coat all the beef and stir fry for another 5-10 minutes medium heat, till you can see the oil separated a bit. Put all the leaves and lemongrass..
  4. Pour the light (800ml) coconut milk. Add the sugar, white pepper and knorr, a bit of salt (you can always add later, I only put 1/2 tsp) Put the heat up to medium and keep stirring till bubbling. This takes me about 20 minutes. When it bubble. Stop. Add the sachet if using, tamarind water, stirred. Turn off..
  5. Transfer in caserole dish (or slowcooker) closed and Oven 180c for about 2:30 hours (or until you think the beef is tender)..
  6. Stirred and Check if it change colour and the liquid drop n thicker. Add the 400 thick coconut milk. Stirred.
  7. Transfer it to wok, in medium heat. Stirred ccasionally every 15-20 minutes till it thicken (I used timer and did this for about 2 hours). Turn the heat off and leave it overnight. It will change its tekstur in the morning..
  8. This is how it look in the morning. We start the process again. Medium heat, for 20 minutes. You can see the oil separated and start bubbling. You need to keep an eye and keep stirring..
  9. You need to stir by scratching it from bottom, so it wont stick. when you see the bubble, you need to keep stirring every 5 minutes as otherwise the bottom will stick. (I always feel excited here as I know it almost finish!). It takes me about 20 minutes..
  10. After about total 40 minutes, this is how it looks like,I called it Rendang Jawa:) and this is how we usually enjoy. The real Padang rendang will take way longer to cook, and all the coconut will actually be a bit dry and stick to the meat (amazing!!). The choice is yours! I cant wait that long! Lol! Make sure you reheat everyday, if you have left over so the taste get better and better ;).
  11. The rendang sauce can be stored in fridge for about a week, it can be used to make nasi goreng (like Gordon Ramsay did – but I dont used kecap manis). I will post next time! Sooo delicious to be add on top of your tempe, omelet or fried egg. We can also use as sandwhich filler! The option is endless..

Indonesian Beef Rendang: Indonesian Rendang has been voted as the most flavorful and delicious food on the planet several times. It also comes in many variants. Voted the most delicious food in the world, this Indonesian/Malaysian beef curry is one of the most complex flavoured dishes I've ever made. Beef rendang is everything that a stew should be. It has a thick and well textured sauce, a warm color and all the savory goodness that makes you want to pour the sauce all over your rice to make the.

Recipe: Appetizing Chocolate chip cookie dough cupcakes with cookie dough frosting!

Chocolate chip cookie dough cupcakes with cookie dough frosting!. Soft-baked Chocolate Chip Cookie Cups piled high with cookie dough frosting! I'm sorry for doing this to you. Baking cookie dough in muffin/cupcake pans is actually easier than making actual cookies.

Chocolate chip cookie dough cupcakes with cookie dough frosting! Stuffed with cookie dough and topped with an indulgent chocolate chip cookie dough frosting they are the ultimate treat for any occasion. My obsession with cookie dough continues with cupcakes. I'm sure my fellow cookie-dough lovers can relate. You can cook Chocolate chip cookie dough cupcakes with cookie dough frosting! using 18 ingredients and 13 steps. Here is how you cook it.

Ingredients of Chocolate chip cookie dough cupcakes with cookie dough frosting!

  1. It’s of cupcakes.
  2. Prepare 3/4 cup of butter (room temperature).
  3. You need 1 cup of brown sugar.
  4. Prepare 1 of egg (room temperature).
  5. You need 1 tbsp of vanilla.
  6. You need 2 cup of all-purpose flour.
  7. You need 2 tsp of cornstarch.
  8. You need 1 tsp of baking soda.
  9. You need 1/2 tsp of salt.
  10. It’s 1 1/4 cup of chocolate chips.
  11. It’s of frosting.
  12. Prepare 3/4 cup of butter (room temperature).
  13. Prepare 1 cup of brown sugar.
  14. Prepare 1 tbsp of vanilla.
  15. You need 1 1/4 cup of all-purpose flour.
  16. You need 3/4 tsp of salt.
  17. It’s 6 tbsp of milk (2%, soy, or almond all work).
  18. Prepare 1 1/2 cup of mini chocolate chips (optional).

Egg-free chocolate chip cookie dough is mixed up, scooped into cookie dough balls and FROZEN. The frosting is an absolutely amazing-tasting cookie dough frosting!! It tastes just like cookie dough. All the flavor of delicious chocolate chip cookie dough in creamy, dreamy cookie dough frosting form!

Chocolate chip cookie dough cupcakes with cookie dough frosting! instructions

  1. Preheat oven to 350°F and line 24 muffin cups..
  2. For the cupcakes:.
  3. Cream butter and brown sugar until fluffy..
  4. Mix in egg and vanilla..
  5. In different bowl, combine flour, corn starch, baking soda, and salt. (I like to sift them together, but that's up to preference).
  6. Slowly mix dry ingredients into the wet, I usually do this about 1/2 cup at a time to avoid a mess..
  7. Stir in chocolate chips..
  8. Scoop about 1-1.5 tablespoons of batter into each cup. Bake for 11-13 minutes. Let cool completely before frosting..
  9. For the frosting:.
  10. Cream butter and sugar. Mix in vanilla..
  11. Combine flour and salt, the stir into wet mixture slowly. (It'll be kinda doughy at this point).
  12. Beat in the milk until fluffy. Fold in mini chocolate chips if desired..
  13. Storage: unfrosted cupcakes will hold up fine covered at room temperature for about a week. Frosted cupcakes should be consumed asap as putting the cake in the fridge will make them hard. I usually keep the frosting in a Tupperware container until I need it..

No cupcake will ever be safe again. Yes, I think the latter is the most appropriate sentiment given what happened when I first made chocolate chip cookie dough frosting dreams come true in. These cupcakes are actually chocolate chip cookies baked in cupcake tins. Use my brown butter chocolate chip cookie. Moist chocolate cupcakes with cookie dough baked in the center and topped with vanilla buttercream and a miniature chocolate chip cookie.

Recipe: Tasty Spring Coloured Butterfly Cheese Cupcakes

Spring Coloured Butterfly Cheese Cupcakes. Pretty butterfly cupcake kit with cupcake liners and fun sprinkles is perfect for sweet treats for spring, easter or for birthday party cupcakes! The most common cupcake spring color material is paper. These easy Easter cupcake recipes feature some of spring's best including Cadbury eggs, edible flowers, and other adorable decorations.

Spring Coloured Butterfly Cheese Cupcakes Many of them are flowery and pretty, and all of them are the You'll see recipes for Daisy Buttercream Cupcakes, Chocolate Butterfly Cupcakes, Lemon Sunflower Cupcakes, Easter Basket Cupcakes and more. A wide variety of cheese cupcakes options are available to you C. As to the color,please give us the exact pantone color for confirmation and others custom-made,please make sure with us twice in advance. You can have Spring Coloured Butterfly Cheese Cupcakes using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Spring Coloured Butterfly Cheese Cupcakes

  1. It’s of Cream cheese cupcakes:.
  2. You need 60 grams of Unsalted butter.
  3. Prepare 50 grams of Philadelphia Cream Cheese.
  4. Prepare 50 grams of Sugar.
  5. It’s 2 of Eggs.
  6. Prepare 1 tbsp of Lemon juice.
  7. Prepare 90 grams of Cake flour.
  8. Prepare 1/2 tsp of Baking powder.
  9. Prepare of Cream cheese frosting:.
  10. Prepare 70 grams of White Chocolate.
  11. You need 20 grams of Philadelphia Cream Cheese.
  12. Prepare 1 tbsp of Heavy cream.
  13. You need 1 tsp of White curaçao.
  14. Prepare 1 of Food colouring (green).
  15. It’s of Toppings:.
  16. Prepare 1 of Raspberry chocolate.
  17. Prepare 1 of Star sprinkles.
  18. Prepare 1 of Silver dragee.

Cheese Cupcakes with a moist and fluffy crumb and crisp cheese topping are sure to be a family favorite. Cheese cupcakes are delicious for breakfast or as a midday snack with your morning coffee or afternoon tea. They also make a great addition to the kids' packed lunches. The secret to this spring-colored layered cake: build a base Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled with pretty coconut flakes for a beautiful finishing touch.

Spring Coloured Butterfly Cheese Cupcakes step by step

  1. Cream cheese cupcakes: Leave the butter and cream cheese to warm to room temperature. Sift together the flour and baking powder. Preheat the oven to 180°C..
  2. Add the butter and cream cheese to a bowl and cream together with a whisk. Add the sugar and mix until the mixture becomes pale..
  3. Continue whisking whilst adding the well beaten egg and lemon juice a little at a time in that order. Sift in the cake flour and baking powder and fold in with a rubber spatula until there are no lumps left..
  4. Fill the muffin cups until about 80% full with batter and even out the surface. Bake at 180°C for approximately 20 minutes..
  5. Pierce with a skewer and if no batter sticks when you remove it, take the cupcakes out of the oven and let cool..
  6. Cream cheese ganache: Melt the white chocolate and mix with the cream cheese and cream in a bowl suspended over a pan of hot water. Once melted, remove the bowl from the pan and leave to cool for a while before adding the green food colouring and white curaçao. Mix well..
  7. Topping: Spread the cheese ganache over the cheese cupcakes..
  8. Add the raspberry chocolate to an icing bag and melt over a pan of hot water. Cut a 1 – 2 mm hole in the corner and pipe out butterfly wing shapes onto a baking sheet. Before it sets, decorate with star sprinkles and silver dragées, and chill in the refrigerator to set. If you draw the butterfly wing shapes beforehand, and place them under the baking sheet you can trace them and make better looking shapes..
  9. Once the ganache has hardened, gently press the butterflies on top of the cupcakes and you're done..

This adorable cupcake is the perfect dessert for a romantic spring dinner for two. These Flourless Chocolate Cupcakes tastes like a Brownie but they look like a Cake; it's the best of both worlds! Did you see my other Small Batch Cupcakes for Spring? Check out my Carrot Cake Cupcake, Baby Chick Vanilla Cupcakes and the Flourless Chocolate Cupcakes written recipe below. Spring Cupcakes Decorated Cupcakes – Spring Floral Spring flower cupcakes Spring Cupcakes for Easter Spring Cupcakes Beautiful cupcakes on wooden background, closeup.

How to Make Delicious Beef Rendang: Delicious Malaysian Dish

Beef Rendang: Delicious Malaysian Dish. Beef Rendang – the best and authentic beef rendang recipe online! Beef rendang is of Indonesian origin, a delicious concoction from the Minangkabau ethnic group of Indonesia. I believe the dish came to Malaysia when the Minangkabau settlers from Sumatra migrated to the southern part of the.

Beef Rendang: Delicious Malaysian Dish Unlike pot roast, however, rendang is spiced completely differently. It is richly flavored with fresh lemongrass, galangal, ginger, shallots and. Beef slowly simmered until tender and dry with coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger How exciting when I read about it because Rendang is also one of my favourite dishes. You can have Beef Rendang: Delicious Malaysian Dish using 19 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Beef Rendang: Delicious Malaysian Dish

  1. Prepare of Rendang:.
  2. It’s 500 grams of Beef cubes (for stew).
  3. It’s 1 tbsp of each Sake and sugar.
  4. Prepare 1 can of Coconut milk.
  5. You need 1 stalk of ★ Lemongrass.
  6. It’s 1 tbsp of ★ Grated ginger.
  7. It’s 3 clove of ★ Garlic.
  8. It’s 50 grams of ★ Cashew nuts.
  9. You need 2 of ★ Red Chili Pepper (seeded).
  10. It’s 2 tbsp of Oil.
  11. Prepare 1 of Salt and pepper.
  12. You need 4 tbsp of Curry powder.
  13. Prepare of Nasi lemak:.
  14. Prepare 360 ml of Uncooked white rice.
  15. Prepare 400 ml of Coconut milk.
  16. Prepare 1 tsp of Salt.
  17. It’s of For the topping:.
  18. You need 1 of Batapī – Shelled skinless peanuts prepared in butter.
  19. Prepare 1 of Chirimen jako or chirimen jako with sansho.

This is a dry Malaysian style Beef Rendang recipe (which. Voted the most delicious food in the world, this Indonesian/Malaysian beef curry is one of the most complex flavoured dishes I've ever made. It's a dish that takes patience, but it's quite easy and is well worth every minute spent. Beef is my favourite but you can also try making chicken rendang.

Beef Rendang: Delicious Malaysian Dish step by step

  1. Rinse the rice, drain and let it sit for more than 1 hour. Combine the rice, coconut milk and salt and cook as usual..
  2. Sprinkle the sake and sugar onto the beef and let it sit for about 30 minutes. Meanwhile, cut the lemon grass into 5 mm small pieces. Slice the garlic thinly as well..
  3. In a food processor, combine the ★ ingredients and add the coconut milk 1 tablespoon at a time until it has a pasty consistency..
  4. Put the oil in a pressure cooker, and cook the beef until golden brown. Add the ★ ingredients and the remaining coconut milk and add some water up to the lowest water level setting..
  5. Cook it in at high pressure for 30 minutes. Leave it to cool down naturally and remove the lid. Add the curry powder and simmer again to evaporate the liquid, stirring constantly. Adjust the taste with salt and pepper..
  6. Make the rice into a dome shape with a rice bowl, top the rice with chirimen jako or jako with sansho, serve the curry on the side, sprinkle some peanuts on top and it is done. It will look pretty if you sprinkle on some cilantro..
  7. If you are using a regular pot, simmer it for 1 or 2 hours if possible (make sure to add water from time to time if the liquid evaporates)..

Voted the most delicious food in the world, this Indonesian/Malaysian beef curry is one of the most complex flavoured dishes I've ever made. Rendang is possibly the most famous Malaysian beef dish. Unlike many Malaysian dishes that involve a rempah (spice paste), this one is not caramelised but is used as a marinade and then simmered until the meat is tender and gravy reduced. A traditional dish in Malaysia, beef rendang traces its origins from the Minangkabau ethnic group of the highlands of Western Sumatra in Indonesia. Beef rendang is everything that a stew should be.

Recipe: Perfect Simple pork lo mein

Simple pork lo mein. Chicken, shrimp, eggs, beef, pork, tofu. Your recipes are always simple yet gorgeous! Recently this particular lo mein has become my favorite weeknight dinner.

Simple pork lo mein Warm oil in a large nonstick wok or skillet over medium-high heat. Had some left over pork and was planning on making pork chop suey, but we had rice for the last two nights so I decided to make pork lo mein, but none of the recipes on Zaar really fit the ingredients that I had so I came up with this which is a variation of a couple of recipes I found here. Most lo mein sauces are very simple, with a soy sauce base. You can cook Simple pork lo mein using 4 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Simple pork lo mein

  1. You need of Broccoli slaw 2 servings.
  2. It’s of Center cut pork loin.
  3. You need of savory sauce (Wegmans).
  4. It’s of serving of precooked lo mein rice noodles.

Some involve adding sugar or honey. I like to add hoisin sauce to mine, which is a This is an extremely entry level lo mein dish. The sauce is about as simple as a sauce gets, which is great because it means that it's fast to make and very. Top pork lo mein recipes and other great tasting recipes with a healthy slant from Pork Lo Mein.

Simple pork lo mein instructions

  1. Sautéed broccoli slaw. I am using a ceramic nonstick skillet no sticking no need to add extra fat.
  2. Next add in ready to use rice noodles. This package has 2 servings.
  3. Add 2 tbsp of savory sauce or as I like to call it vegetable magic sauce.
  4. Sautéed together till noodles have warmed up and sauce is evenly distributed.
  5. While I was cooking my vegetables I had a pork chop in the air fryer. Done in 10 minutes and perfect..
  6. My fitness pal information. This bowl of pasta veggies and protein was under 500 calories and provided 36g of protein.

Adapted slightly from a recipe a friend had. This goes pretty quickly, so be sure you've prepped all ingredients Full ingredient & nutrition information of the Simple Pork lo Mein Calories. (no ratings). Tender lo mein noodles get tossed in a rich and spicy mapo sauce packed with plenty of pork and garlic for a truly comforting Chinese dish. I guess the mapo lo mein is really 'Chinese Bolognese' if you think about it. The elements are pretty much the same, with ground meat, garlic, onion and chili.

Recipe: Appetizing Chinese Pepper Steak

Chinese Pepper Steak.

Chinese Pepper Steak You can have Chinese Pepper Steak using 11 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Chinese Pepper Steak

  1. It’s 2 lb of Chuck steak.
  2. Prepare 1 of Red pepper.
  3. You need 1 of Yellow pepper.
  4. Prepare 1 of Green pepper.
  5. You need 3 medium of onions.
  6. Prepare 2 tbsp of Garlic powder.
  7. It’s 1 tsp of Ground ginger.
  8. Prepare 2 tbsp of Vegetable oil.
  9. Prepare 1 tbsp of Cornstarch.
  10. Prepare 1 tbsp of Sugar.
  11. You need 2/3 cup of Soy sauce.

Chinese Pepper Steak step by step

  1. Slice meat against the grain in 1 inch strips.
  2. Heat a large frying pan over high heat, when pan is hot add oil. When oil heats add beef, garlic powder and ground ginger and stir occassionally.
  3. While meat is searing, chop bell peppers into strips and cut onions in half and then slices.
  4. When meat has browned,(after cooking 10 – 15 mins) add chopped peppers and onions, stir and cover with a lid.
  5. Cook covered for approximately 15 minutes until peppers start to wilt and onions start to become translucent..
  6. Mix together soy sauce, sugar and cornstarch. Stir well and pour in frying pan, stir well and allow to come to a rapid boil for 2 – 3 minutes uncovered.
  7. Serve over hot rice.

Recipe: Delicious Refreshing Garlic Chives and Wakame Simmered with Jako

Refreshing Garlic Chives and Wakame Simmered with Jako.

Refreshing Garlic Chives and Wakame Simmered with Jako You can have Refreshing Garlic Chives and Wakame Simmered with Jako using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Refreshing Garlic Chives and Wakame Simmered with Jako

  1. You need 1 bunch of Chinese chives.
  2. It’s 5 grams of Dried wakame seaweed.
  3. You need 30 grams of Chirimen jako.
  4. It’s 200 ml of Water.
  5. You need 2 tsp of Chicken soup stock granules.
  6. You need 1/2 tsp of Sesame oil.
  7. It’s 1 dash of Szechuan pepper (optional).

Refreshing Garlic Chives and Wakame Simmered with Jako instructions

  1. Cut the garlic chives into 5 cm lengths..
  2. Combine the jako, water, and chicken soup stock granules in a pot and turn on the heat..
  3. Once it comes to a boil, add the dried wakame and garlic chives. Simmer for 2~3 minutes until the wakame is re-hydrated..
  4. Drizzle with sesame oil..
  5. Transfer to a dish and sprinkle with Szechuan pepper to taste..
  6. User "Mukarunasu-san" used this in a porridge. It's also delicious with pickles..

Easiest Way to Cook Delicious Rendang meat recipe for nasi lemak #mycookbook

Rendang meat recipe for nasi lemak #mycookbook. Thanks to MasterChef UK judges, we have a new version of our beloved Asian cuisine Rendang! Our home cook Wyatt Tan was inspired and has successfully created his own recipe for Crispy Chicken Rendang! Get the recipe for Nasi Lemak with Crispy Ayam Rendang: https.

Rendang meat recipe for nasi lemak #mycookbook They are all absolutely delicious and best with rice, or Malaysian coconut milk rice (nasi lemak). 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. You can cook Rendang meat recipe for nasi lemak #mycookbook using 21 ingredients and 13 steps. Here is how you cook it.

Ingredients of Rendang meat recipe for nasi lemak #mycookbook

  1. You need of For rendang :.
  2. It’s 1/4 of shredded coconut.
  3. Prepare 1 tbsp of tamarind paste.
  4. Prepare of Rendang paste :.
  5. It’s 3 of shallot.
  6. You need 1 1/2 inch of galangal.
  7. You need 1 1/2 inch of ginger.
  8. Prepare 2 of lemongrass (white part).
  9. It’s 6 of garlics.
  10. It’s 10 of chilli pepper (dried).
  11. Prepare of Braising ingredients :.
  12. You need 1/4 cups of vegetable oil.
  13. Prepare 4 of cardamom pods (smashed).
  14. It’s 4 of cloves.
  15. You need 2 of star anise pods.
  16. It’s 1 of cinammon stick.
  17. You need 400 g of coconut milk.
  18. Prepare 4 of kafir lime leaves.
  19. It’s 2 tbsp of palm sugar.
  20. Prepare 2 tsp of salt.
  21. It’s 900 g of beef chunk (or can use chicken meat).

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.

Rendang meat recipe for nasi lemak #mycookbook instructions

  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..

Recipes for curry chicken, spiced fried chicken (rempah chicken) and beef rendang have already been blogged. Nasi lemak, rendang, satay and other Malaysian cuisine can often be unhealthy. These recipes are healthier takes on the Malaysian favourites. When travellers visit our beautiful country, their agenda usually includes binging on our famous nasi lemak, satay, and several other delectable Malaysian. Nasi lemak – Malaysian coconut milk rice, served with sambal, fried crispy anchovies, toasted peanuts and cucumber.

How to Prepare Delicious Chicken Rendang with Lime Leaves by Chef Dato’ Fazley Yaakob

Chicken Rendang with Lime Leaves by Chef Dato’ Fazley Yaakob.

Chicken Rendang with Lime Leaves by Chef Dato’ Fazley Yaakob You can have Chicken Rendang with Lime Leaves by Chef Dato’ Fazley Yaakob using 19 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chicken Rendang with Lime Leaves by Chef Dato’ Fazley Yaakob

  1. Prepare 1 of whole chicken.
  2. Prepare 1 stalk of lemongrass.
  3. Prepare of Ingredients to blend:.
  4. It’s 500 grams of red onions.
  5. Prepare 250 grams of garlic.
  6. Prepare 3 stalks of lemongrass (thinly chopped).
  7. Prepare 15 grams of galangal.
  8. Prepare 20 grams of turmeric.
  9. It’s 100 grams of bird’s eye chili.
  10. It’s 150 grams of chili paste.
  11. Prepare 250 grams of tamarind paste.
  12. You need 40 grams of toasted desiccated coconut.
  13. You need 2 grams of star anise.
  14. Prepare 5 grams of cinnamon stick.
  15. You need 5 grams of cloves.
  16. Prepare 100 grams of rendang paste.
  17. Prepare 3 kg of coconut milk.
  18. It’s 6 pieces of lime leaves.
  19. It’s of Oil to cook.

Chicken Rendang with Lime Leaves by Chef Dato’ Fazley Yaakob instructions

  1. Heat the oil and place all the dry spice such as the cinnamon, star anise, cloves until fragrant..
  2. Put all of the blended items in..
  3. Put in the rendang paste, chili paste, lime leaves and the 1 stalk of lemongrass..
  4. Finally, put the chicken in..
  5. Pour the toasted desiccated coconut..
  6. Lastly, pour the coconut milk and cook til all moisture is reduced..
  7. For more information on how you can redeem your own vivo | Villeroy & Boch group kitchenware from AEON Malaysia from now til November 2019, please visit any AEON store or check out the website aeonretail.com.my/vivocookwares.