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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, rendang meat recipe for nasi lemak #mycookbook. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Rendang meat recipe for nasi lemak #mycookbook is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Rendang meat recipe for nasi lemak #mycookbook is something that I have loved my entire life. They’re nice and they look wonderful.

Beef Rendang - the best and authentic beef rendang recipe online! Rendang is a rich and tender coconut beef stew which is explosively flavorful and beef rendang is the most popular rendang. They are all absolutely delicious and best with rice, or Malaysian coconut milk rice (nasi lemak).

To begin with this recipe, we must prepare a few components. You can have rendang meat recipe for nasi lemak #mycookbook using 21 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Rendang meat recipe for nasi lemak #mycookbook:
  1. Take For rendang :
  2. Make ready 1/4 shredded coconut
  3. Get 1 tbsp tamarind paste
  4. Prepare Rendang paste :
  5. Get 3 shallot
  6. Take 1 1/2 inch galangal
  7. Get 1 1/2 inch ginger
  8. Take 2 lemongrass (white part)
  9. Take 6 garlics
  10. Prepare 10 chilli pepper (dried)
  11. Make ready Braising ingredients :
  12. Prepare 1/4 cups vegetable oil
  13. Prepare 4 cardamom pods (smashed)
  14. Prepare 4 cloves
  15. Take 2 star anise pods
  16. Take 1 cinammon stick
  17. Make ready 400 g coconut milk
  18. Get 4 kafir lime leaves
  19. Take 2 tbsp palm sugar
  20. Make ready 2 tsp salt
  21. Take 900 g beef chunk (or can use chicken meat)

But it is often served with many other Malaysian dishes too, like beef rendang or spicy eggplant and more! In this recipe we're making it with lemongrass chicken! Nasi lemak is a great recipe for gatherings especially when you are planning to introduce Malaysian food to foreign guests. Serve rice with side dishes such as boiled or fried egg, fried peanuts, fried anchovies, sambal, cucumber slices and chicken rendang.

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, rendang, satay and other Malaysian cuisine can often be unhealthy. These recipes are healthier takes on the Malaysian favourites. When travellers visit our beautiful country, their agenda usually includes binging on our famous nasi lemak, satay, and several other delectable Malaysian. Nasi Lemak is the national dish of my country of birth. It was also my Mum's favourite party spread.

So that is going to wrap this up for this special food rendang meat recipe for nasi lemak #mycookbook recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!