Beef Rendang With Jasmine Rice

Beef Rendang With Jasmine Rice
AuthorHungry PandaCategoryDifficultyAdvanced
Yields6 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 🙂
HOW TO MAKE
1

Make the paste by soaking the chillies 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 begins 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 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, REGULAR or LONG GRAIN and press START.

8

Simmer the rendang for another 45 minutes and the oil will separate from the mix.

9

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

HOW TO MAKE
1

Make the paste by soaking the chillies 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 begins 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 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, REGULAR or LONG GRAIN and press START.

8

Simmer the rendang for another 45 minutes and the oil will separate from the mix.

9

The rendang is now ready for serving with your rice.

Notes

Beef Rendang With Jasmine Rice