Recipe: Delicious Spicy asian chicken rendang

Spicy asian chicken rendang. Chicken rendang, beef rendang or mutton rendang. You may use chicken breast for rendang. However, the best part for rendang would be its thigh.

Spicy asian chicken rendang At this point, the remaining sauce is caramelize around the chicken along with roasted coconut to create an. Spicy Chicken Rendang ( Malaysian Chicken Rendang Recipe) Coconut, lemongrass, kaffir lime. the smell and taste of Rendang is distinctive for all. Rendang is an Minangkabau spicy meat dish and Malay dish originating from West Sumatra, Indonesia. You can cook Spicy asian chicken rendang using 17 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Spicy asian chicken rendang

  1. You need of whole chicken (cut into 12pieces each chicken).
  2. Prepare of onions.
  3. It’s of garlic.
  4. It’s of thumbs size ginger.
  5. You need of thumbs size blue ginger or galangal).
  6. You need of thumb size yellow ginger.
  7. It’s of lemongrass (choped to blend).
  8. It’s of chili paste.
  9. You need of lemongrass.
  10. It’s of lime leaves (kaffir leaves).
  11. You need of tumeric leaves.
  12. It’s of tamarind sauce.
  13. You need of sugar (or lesser).
  14. You need of salt.
  15. Prepare of coconut milk.
  16. It’s of roasted coconut paste.
  17. It’s of cooking oil.

Rendang has spread across West Sumatra to the cuisines of neighbouring Southeast. Chicken Rendang – amazing Malaysian-Indonesian chicken stew with spices and coconut milk. Recently, there was a huge rendang controversy caused by Master Chef UK judges who said that chicken rendang should have crispy skin, which. The same recipe for the chicken rendang can be used to prepare beef, pork, eggs, and even young jackfruit.

Spicy asian chicken rendang instructions

  1. Blend all the ingredients below to make the spices paste (rempah).
  2. Heat 1/2 cup of Oil to saute all the blended ingredients and chili paste until it sufficiently cooked, allowing the oil to separate and float about the other ingredients, forming two distinct layers. That is when one knows that the rempah is almost ready, as it darkens considerably and begins to glisten..
  3. Mix chicken with the rempah paste. Continue to cook until the chicken skin begins to brown slightly..
  4. Coconut milk is then added, and together with it the kaffir lime leaves, tumeric leaves, lemongrass. Crushing or ripping the leaves help to release the aroma from the leaves. Everything is stirred thoroughly before being allowed to simmer, without the lid so as to allow the sauce to darken as well as thicken..
  5. Add coconut paste and stir well to incorporate into rendang gravy. Taste and adjust with salt, sugar, tamarind sauce accordingly.Continue to heat for another 10-20 min until low heat until the chicken is nicely tender and the gravy is thick and reduced..
  6. Done!.

Rendang regularly shows up among the list of world's most delicious food, and if you have ever sink your teeth into the savory, spicy, and slowly braised rendang, you are sure to nod your. TRADITIONAL MALAYSIAN CHICKEN RENDANG: Rendang is a dry type of curry, simmered for a long time, which allows the meat to It complements Asian cuisine and a MUST have in this rendang dish. Also known as citronella, it has a long, pale green stalk and a bulbous end. This Chicken Rendang recipe is a traditional Malaysian recipe, with all the steps curated based on the traditional method. Even desiccated coconut are stir-fried from fresh desiccated coconut instead of using a pre-stir-fried desiccated coconut.

Recipe: Tasty Meatloaf "Cupcakes"

Meatloaf "Cupcakes". Meatloaf baked in muffin cups and topped with mashed potatoes, also known as meatloaf cupcakes with mashed potato icing, are kid-approved. Anything smothered with cheese, is always an instant hit with my children. And if you have been following my recipes for a while, you know I love adding hidden veggies wherever I.

Meatloaf "Cupcakes" These mini-meatloaf cupcakes cook much faster than regular meatloaf which can take up to an hour or more. They also are easier for quick freezing or defrosting, packing for lunches, or taking on-the-go. In a saucepan over medium heat, add the potatoes, water to cover the potatoes, and. You can cook Meatloaf "Cupcakes" using 13 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Meatloaf "Cupcakes"

  1. You need 4 oz of ground beef.
  2. You need 1/2 cup of bread crumbs.
  3. Prepare 1/8 cup of onion.
  4. You need 1/8 cup of mushroom.
  5. It’s 1 tbsp of mayonnaise.
  6. Prepare 1 tbsp of ketchup.
  7. Prepare 1 tbsp of grated parmesan cheese.
  8. You need 1 tsp of dijon mustard.
  9. It’s 1/4 tsp of basil.
  10. It’s 1/4 tsp of thyme.
  11. It’s 1/8 tsp of garlic powder.
  12. You need 1/8 tsp of ground black pepper.
  13. Prepare 2 pinch of salt.

Big V is back with another hilarious (and delicious) installment of Secret Ingredient Cooking – today featuring the most delicious little meatloaf cups done. This Mini Meatloaf Cupcakes recipe was a hit at our house last night. Meatloaf with mashed potatoes is a frequent meal around here. Keywords: healthy meatloaf, meatloaf cupcakes, Meatloaf Cupcakes with Mashed Potato Frosting, turkey meatloaf, turkey meatloaf with zucchini.

Meatloaf "Cupcakes" step by step

  1. Pre-heat oven to 425°F..
  2. Combine, in a mixing bowl, ground beef, mushroom, onion, ketchup, mayo, and mustard..
  3. Add all dry ingredients, and mix in. Mixture should dry out and be packable..
  4. Grease inside of cupcake pan with butter, and pack meat into cupcake mold (or 2 if your pan is smaller). Fill rest of spots with 1/2" water..
  5. Cook in oven for 15 minutes..

Those sweet little bites of sugary goodness; they're small enough to make you feel like you're not wolfing down calories, but big enough to satisfy you! Meatloaf doesn't have to be meh! Make it into cupcakes and wow your peeps with some seriously fun food tonight. Bacon-Wrapped Meatloaf Cupcakes with Sweet Potato 'Frosting'. Meatloaf Cupcakes are a fun way to serve meatloaf and mashed potatoes and make the perfect party dish too.

How to Cook Appetizing uper Easy Chocolate Cupcakes

uper Easy Chocolate Cupcakes.

uper Easy Chocolate Cupcakes You can cook uper Easy Chocolate Cupcakes using 8 ingredients and 18 steps. Here is how you achieve that.

Ingredients of uper Easy Chocolate Cupcakes

  1. Prepare 1 of Egg.
  2. Prepare 2 tbsp of Sugar.
  3. You need 2 tbsp of Vegetable oil or butter (see Hints).
  4. You need 3 tbsp of Milk or orange juice.
  5. It’s 100 grams of ☆Pancake mix.
  6. It’s 1 tbsp of ☆ No-sugar added cocoa powder.
  7. Prepare 1 of add 1 tablespoon of cocoa powder and 1 tablespoon milk ※Or use more no-sugar cocoa powder for a more bitter flavor.
  8. You need 4 tbsp of of powder, omit the sugar, add 1 tablespoon milk ☆Or if using sugar-added cocoa powder.

uper Easy Chocolate Cupcakes instructions

  1. Get the ingredients and equipment ready. We'll be using a ziplock bag (medium size). Open it up inside a stable container such as a bowl..
  2. Combine the cocoa powder and pancake mix. I used 2 tablespoons of cocoa powder in this photo. Start preheating the oven to 170°C..
  3. Add the egg and sugar to the bag, and mix with a small whisk if you have one (or use a fork)..
  4. Add the oil and mix it in too..
  5. Add the combined pancake mix and cocoa powder plus the milk and mix. When the batter is more or less mixed, close the bag and mix it well in the bag..
  6. Place the aluminum cups on an oven tray. Gather the batter into one corner of the bag..
  7. Squeeze the batter out neatly. Fill the cups about halfway full to start, and add more to the cups that have less batter later. Make sure each cup has about the same amount of batter..
  8. Bake on the middle rack of the oven for about 15 minutes..
  9. If a toothpick poked into the middle of a cupcake comes out clean, they are done. If the toothpick is still covered with batter, add 5 minutes of baking time..
  10. Take the cupcakes off the oven tray to cool. Done!.
  11. These are the only things you have to wash up..
  12. ※If baking the cupcakes in a toaster oven: Use aluminum cups. Line the rack with foil and set the timer on your toaster oven to 10 minutes. Start checking how much it's browning on top after 2 minutes..
  13. It's hard to tell from the photo, but the baking will be very uneven. Turn the cups around, and cover any that are browning too fast with aluminum foil..
  14. Keep observing the cakes and cover any others that get browned with foil too. In our toaster oven, it took 10 minutes at 860 W, including the time it took to move the cups around..
  15. I thought that it was surprisingly hard work to bake the cupcakes in a toaster oven. The recipe is easy, but you need to watch them constantly as they're baking..
  16. ※ I also made mushipan (steamed bread). Don't use aluminum cups if you're microwaving them. 1 cup took about 50 seconds at 500w. Poke with a toothpick to test for doneness..
  17. If you want to steam them all at once, place them in a frying pan with about 1-1.5 cm of boiling water, cover with a lid and boil for 10 steam. These here contain orange juice and apples..
  18. Is for easy 4-ingredient chocolate scones made with pancake mix. https://cookpad.com/us/recipes/146535-chocolate-scones-with-pancake-mix.

Recipe: Appetizing Chocolate Cupcakes

Chocolate Cupcakes.

Chocolate Cupcakes You can cook Chocolate Cupcakes using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chocolate Cupcakes

  1. You need 4 of tbps unsalted butter.
  2. You need 1/4 cup of vegetable oil.
  3. Prepare 1/2 cup of water.
  4. You need 1 1/2 cup of all-purpose flour.
  5. Prepare 1 cup of granulated sugar.
  6. It’s 1/4 cup of plus 2 tablespoons unsweetened cocoa powder (not Dutch process).
  7. It’s 3/4 tsp of baking soda.
  8. You need 1/8 tsp of salt.
  9. You need 1 of large egg.
  10. Prepare 1/4 cup of buttermilk.
  11. Prepare 1 tsp of pure vanilla extract.

Chocolate Cupcakes instructions

  1. Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners..
  2. In a medium saucepan, melt the butter with the vegetable oil and water over low heat..
  3. In a large bowl, sift the flour with the sugar, cocoa powder, baking soda and salt. Add the melted butter mixture and beat with a handheld mixer at low speed until smooth. Add the egg and beat until incorporated, then add the buttermilk and vanilla and beat until smooth, scraping the bottom and side of the bowl. Pour the batter into the lined muffin tins, filling them about three-fourths full..
  4. Bake the cupcakes in the center of the oven for about 25 minutes, until springy and a toothpick inserted in the center comes out clean..
  5. Let the cupcakes cool slightly, then transfer them to a rack to cool completely. Frost and top the cupcakes as desired. (See recipes for Chocolate Frosting, Marshmallow Frosting or White Buttercream Frosting.).

Recipe: Appetizing Red velvet cupcakes

Red velvet cupcakes. Fluffy and moist, these buttery red velvet cupcakes are my favorite. The tangy cream cheese frosting puts them over the top! Over the past year, the most requested recipe on my blog is… red velvet.

Red velvet cupcakes These Red Velvet Cupcakes are soft, light, moist, and topped with an easy cream cheese frosting. These cupcakes are buttery, moist, soft, and taste just like a classic red velvet cupcake. The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. You can have Red velvet cupcakes using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Red velvet cupcakes

  1. It’s 2 1/2 cups of Flour(313 grams of cake flour mix home made).
  2. You need 1 cup of or 1 1/2 cups sugar.
  3. It’s 1 tsp of baking powder.
  4. You need 2 of eggs.
  5. You need 2 TBsp of red food color or whichever you prefer.
  6. It’s 1 cup of yourgurt.
  7. Prepare 1 cup of vegetable oil.
  8. Prepare 1 tsp of white distilled vinegar.
  9. You need 2 tsp of cocoa powder.

All of the tips and tricks for making perfect red velvet cupcakes every single time! It's Christmas Eve and I am trying to sneak in one last. Top these classic red velvet cupcakes with a tangy cream cheese frosting and serve them at your next birthday party or backyard potluck. Red Velvet Cupcakes Recipe & Video.

Red velvet cupcakes step by step

  1. Line your cupcakes tray with your liners set your oven to 350 degrees.
  2. Get your dry ingredients together (flour,sugar,baking powder,cocoa) mix properly set aside.
  3. Get your wet ingredients together (oil,yogurt,red color,eggs and the vinegar should be poured in last) thoroughly mix and pour into dry ingredients and mix well, use a 1/3 measurement cup to pour into cup cake liners to avoid over pouring and to get level cup cakes. Enjoy you cupcakes with whipped cream or plain.

Everyone seems to enjoy Red Velvet Cupcakes covered with lovely swirls of Cream Cheese Frosting. Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa. What you'll need to make Red Velvet Cupcakes. You should know right off the bat that these cupcakes are made with a lot of food coloring.

Recipe: Delicious Red velvet cup cake

Red velvet cup cake. What makes red velvet stand out from say, chocolate cupcakes, is its wonderfully buttery flavor. I love that about red velvet. And during some recipe testing, I threw that flavor.

Red velvet cup cake You'll start by whisking together the dry ingredients: Cake flour: Cake flour has a lower protein content than. Whip up a batch this holiday season or anytime of the year. Although they say that the reaction between cocoa powder and baking soda gives a red tinge to the batter, to get the garishly. You can have Red velvet cup cake using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Red velvet cup cake

  1. It’s 2 1/4 Cup of flour.
  2. It’s 1/2 Cup of cocoa powder unsweetened.
  3. Prepare 1 1/2 tsp of baking soda.
  4. It’s 1/2 tsp. of salt.
  5. Prepare 1 1/4 Cup of butter.
  6. You need 2 Cup of sugar.
  7. You need 4 of eggs.
  8. You need 2 tsp. of vanilla extract.
  9. You need 1 Cup of sour cream.
  10. You need 1/2 Cup of milk or buttermilk.
  11. It’s 1 tbsp of red food coloring liquid not gel.

The Best Red Velvet Cupcake Recipe with Cream Cheese Frosting. All of the tips and tricks for making perfect red velvet cupcakes every single time! Red velvet cake is traditionally a red, red-brown, crimson or scarlet-colored chocolate layer cake, layered with ermine icing. Traditional recipes do not use food coloring, with the red color due to non-Dutched, anthocyanin-rich cocoa.

Red velvet cup cake step by step

  1. Preheat oven to 350 degrees and line pans with cupcake liners..
  2. In a large bowl, sift flour, cocoa, baking soda and salt together..
  3. In a stand mixer, beat butter and sugar for 2 minutes..
  4. Scrape down bowl and beat again.On low, add eggs one at a time and add vanilla..
  5. Add sour cream.Add dry ingredients (flour, baking soda, salt…) alternating while adding the milk..
  6. Stir in red food coloring.Fill cupcake liners 2/3 full and bake for 17-22 minutes or until an inserted knife comes out clean..
  7. Let cool and frost with Cream Cheese Frosting..

How to Make Red Velvet Cupcakes. The red color can come from beets or even strawberries but personally I unapologetically prefer red food dye and in large quantities. What you'll need to make Red Velvet Cupcakes. You should know right off the bat that these cupcakes are made with a lot of food coloring. Not ideal, I know, but the color is.

How to Prepare Tasty Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting You can cook Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting using 20 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

  1. Prepare of Cupcakes.
  2. You need 1 1/2 cup of All Purpose Flour.
  3. You need 1 tsp of Baking Powder.
  4. Prepare 1/2 tsp of Baking Soda.
  5. Prepare 1 tsp of ground Cinnamon.
  6. You need 1/4 tsp of ground Ginger.
  7. Prepare 1/4 tsp of Nutmeg.
  8. Prepare 1/2 tsp of Salt.
  9. It’s 1/2 cup of Unsalted Butter softened.
  10. You need 1 cup of Granulated White Sugar.
  11. You need 2 large of Eggs.
  12. It’s 1 tsp of Vanilla Extract.
  13. You need 3/4 cup of Solid packed, canned Pumpkin Puree.
  14. It’s of Frosting.
  15. It’s 8 oz of Cream Cheese (straight out of fridge).
  16. It’s 1/2 cup of Unsalted Butter (firm, but not cold).
  17. You need 1 pinch of of Salt.
  18. Prepare 1/2 tsp of Cinnamon.
  19. It’s 2 1/2 cup of Confectioners Sugar, sifted.
  20. It’s 1 tsp of Vanilla Extract.

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting instructions

  1. Preheat the oven to 350°F and line a muffin tin with 12 paper liners..
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt..
  3. In the bowl with an electric mixer, beat the butter and sugar until light and creamy. Add the eggs in one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and beat to combine..
  4. With the mixer on low, add the dry ingredients and pumpkin in 3 additions, alternating between the two. Begin and end with the dry ingredients, scraping the bowl in between additions, until the batter has just come together..
  5. Divide the batter evenly between the 12 liners,(you can use an ice cream scoop) and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before frosting..
  6. For the frosting: Beat the cream cheese, butter, salt, and cinnamon on medium until creamy, about 2-3 minutes..
  7. Turn the mixture down to low and add the confectioners sugar.Beat until incorporated, scraping down the sides of the bowl when necessary.Add the vanilla and continue beating until combined. Once finished, store frosting in fridge for at least 30 mins till it firms up a bit. Pipe or spread the frosting onto the cooled cupcakes..
  8. Top with pecans or walnuts to fancy it up. 🙂 Store cupcakes in fridge and let them sit out for at least 30 mins before serving them..

Easiest Way to Make Delicious Indonesian Rendang Curry

Indonesian Rendang Curry.

Indonesian Rendang Curry You can have Indonesian Rendang Curry using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Indonesian Rendang Curry

  1. You need 500 g of beef meat.
  2. It’s 65 ml of coconut oil or you may take instant coconut oil (1 small package of instant coconut oil).
  3. You need of 1 green leek union.
  4. Prepare of 10 pcs of keffir leaves.
  5. Prepare of 10 pcs of garlic.
  6. It’s of 5 pcs of shallots.
  7. It’s of 5 pcs of chili (you may add it as your reference).
  8. Prepare of Salt.
  9. Prepare of Vegetable oil.
  10. You need of Corriander.
  11. Prepare of Ginger.
  12. Prepare of Lemongrass.
  13. It’s of Pepper.
  14. You need of Cinnamon.
  15. It’s of Sugar.

Indonesian Rendang Curry instructions

  1. Put all herbs (lemongrass, pepper, ginger, garlic, shallots, corriander, cinnamon, sugar and vegetable oil) into food processor and punch it until its smooth.
  2. Cut the beef into cubed. Boil the cubed beef with keffir leaves, green leak union, garlic and shallots until tender. It tooks 3-4 hours till the beef tender, using medium high heat pan.
  3. Remain at least 2 cups of the broth inside the pan. Pour coconut oil and the herbs from food processor…
  4. Simmer it in low heat, stir occasionally until the water has reduce to gravy. Serve with hot rice.

Easiest Way to Prepare Perfect 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 cook Beef Rendang: Delicious Malaysian Dish using 19 ingredients and 7 steps. Here is how you cook that.

Ingredients of Beef Rendang: Delicious Malaysian Dish

  1. You need of Rendang:.
  2. Prepare 500 grams of Beef cubes (for stew).
  3. It’s 1 tbsp of each Sake and sugar.
  4. It’s 1 can of Coconut milk.
  5. You need 1 stalk of ★ Lemongrass.
  6. It’s 1 tbsp of ★ Grated ginger.
  7. You need 3 clove of ★ Garlic.
  8. It’s 50 grams of ★ Cashew nuts.
  9. It’s 2 of ★ Red Chili Pepper (seeded).
  10. It’s 2 tbsp of Oil.
  11. You need 1 of Salt and pepper.
  12. You need 4 tbsp of Curry powder.
  13. It’s of Nasi lemak:.
  14. It’s 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. It’s 1 of Batapī – Shelled skinless peanuts prepared in butter.
  19. You need 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 instructions

  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.

Easiest Way to Prepare Delicious 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 have Beef Rendang – Indonesian using 25 ingredients and 11 steps. Here is how you achieve it.

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. You need 3 of kafir limes leaves (dont use the stem).
  5. Prepare 3 of bayleaves (I only used 2 as we dont have in the house).
  6. Prepare 1 of lemongrass cut into 3.
  7. Prepare 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. Prepare 1 tsp of tamarind paste (if you used seed one, mix in water).
  10. Prepare 5 tbsp of coconut oil (or any) – add if need it.
  11. Prepare as needed of Salt (last).
  12. You need 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. You need 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. You need 2 cm of ginger.
  21. It’s 1 tsp of galangal mince.
  22. Prepare 1 tsp of corriander seed/powder.
  23. You need 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 step by step

  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.