Beef rendang recipe
Fixings:
6 long dried chillies, seeds eliminated and torn fifty-fifty
150g Spanish onions, hacked
5 cloves garlic, slashed
3cm handle galangal, stripped
3cm handle youthful ginger, stripped and cut
1 lemongrass tail, finely slashed
¼ cup vegetable oil
¾ turmeric leaf (rolled and finely hacked) (If inaccessible, forget about)
6 lime leaves (rolled and cut)
1 kg outdoors or throw steak, cut into 3cm shapes
1 cup coconut milk
4 tbsp meat curry powder
½ cup water
1 cup parched coconut, dry toasted over low hotness and ground
Salt to taste
1-2 tbsp thick caramel soy sauce
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Guidelines
Absorb chillies boiling water until delicate. Place chillies, onion, garlic, galangal, ginger and lemongrass into a blender. Mix to a glue, adding a tad bit of the dousing water from the chillies. Heat a weighty based dish. Add oil and afterward fry the glue adding the turmeric and lime leaves.
Blend and cook for 3-4 minutes, until fragrant. Add steak, mix in coconut milk and afterward the curry powder.
Add the water and the parched coconut (which will help thicken the rendang). Mix and stew for 1 - 1½ hrs, or until meat is delicate. Finally, season with salt and soy sauce.
Note : Add extra water in the event that meat is as yet not delicate and keep on stewing. The rendang ought to have some sauce. On the off chance that you partook in this Beef rendang formula, peruse more malaysian plans, meat plans and our most famous lamingtons formula.
Beef rendang recipe VIDEO
