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

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We hope you got insight from reading it, now let’s go back to rendang meat recipe for nasi lemak #mycookbook recipe. You can cook rendang meat recipe for nasi lemak #mycookbook using 21 ingredients and 13 steps. Here is how you achieve that.

The ingredients needed to cook Rendang meat recipe for nasi lemak #mycookbook:
  1. You need For rendang :
  2. Prepare 1/4 shredded coconut
  3. Use 1 tbsp tamarind paste
  4. Get Rendang paste :
  5. Take 3 shallot
  6. You need 1 1/2 inch galangal
  7. You need 1 1/2 inch ginger
  8. Take 2 lemongrass (white part)
  9. Use 6 garlics
  10. Take 10 chilli pepper (dried)
  11. Get Braising ingredients :
  12. Provide 1/4 cups vegetable oil
  13. Get 4 cardamom pods (smashed)
  14. Get 4 cloves
  15. Take 2 star anise pods
  16. Get 1 cinammon stick
  17. Provide 400 g coconut milk
  18. Take 4 kafir lime leaves
  19. Use 2 tbsp palm sugar
  20. Prepare 2 tsp salt
  21. Prepare 900 g beef chunk (or can use chicken meat)
Steps 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 with pork just sounds wrong. Nasi lemak - Malaysian coconut milk rice, served with sambal, fried crispy anchovies, toasted peanuts and cucumber. 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, rendang, satay and other Malaysian cuisine can often be unhealthy.

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