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Beef Rendang Spice Paste

  • Chili, dried 5.0 g
  • Garlic, medium diced 25.0 g
  • Red Onions , medium diced 50.0 g
  • Ginger, medium diced 15.0 g
  • Desiccated Coconut, toasted 10.0 g
  • Fresh Cilantro, plucked leaves 10.0 g
  • Turmeric Powder 3.0 g
  • Lemon grass, chopped and pounded (white portion) 20.0 g
  • Green Chilies, medium diced (seeded) 5.0 g
  • Vegetable Oil 60.0 g

Marination

  • Beef Flank 1500.0 g

Preparation

  • Oil 10.0 ml
  • Marinated Beef 1500.0 g
  • Beef Rendang Spice Paste 140.0 g
  • Coconut Cream, canned 400.0 ml
  • Coconut Milk, canned 1200.0 ml
  • Water 1.0 l
  • Sugar 60.0 g
  • Dayap Leaves, 3 pieces 3.0 pc
  • Lemon grass 15.0 g
  • Dark Soya Sauce 30.0 ml
  • Cilantro, plucked leaves 5.0 g
  • Potatoes, large diced 150.0 g
  • Carrots, large diced 150.0 g

Assembly

  • Shallots, fried 3.0 g
  • Bok Choy, 3 pieces (blanched leaves with stem) 3.0 pc
  1. Beef Rendang Spice Paste

    10 minutes
    1. Place dried chili, garlic, Knorr Shrimp Powder, red onion, ginger, desiccated coconut, cilantro, turmeric powder, lemon grass, green chili and vegetable oil in food processor or blender.
    2. Mix well until you create a paste.
    3. Set aside in the chiller.
  2. Marination

    30 minutes
    • In a large mixing bowl, marinate beef flank with Knorr Liquid Seasoning for 30 mins.
  3. Preparation

    180 minutes
    1. In a braising pan, add oil and sear the beef on both sides.
    2. Add the spice paste and continue cooking for a few minutes.
    3. Add coconut milk and cream. Mix and scrape the bottom pan well.
    4. Bring to a boil then add water and let it simmer.
    5. Add Knorr Beef Broth Paste, coconut cream, coconut milk, sugar, dayap leaves, lemon grass, dark soya and cilantro into the braising pan.
    6. After 2 hours, add the carrots and potatoes.
    7. Continue simmering until the beef is tender and the vegetables are cooked. Add water as needed.
  4. Assembly

    5 minutes
    1. Carefully plate beef rendang into a bowl.
    2. Garnish with fresh wansoy, fried shallots and blanched bokchoy.