Rendang ala Ujang

Too few ratings

Angga Prasetya

Community Member

Difficulty

Medium 👍
60
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
500 g beef
chilis
4 cloves onions
3 cloves garlic
1 slice turmeric
½ dash candlenut
1 tsp coriander seed
½ tsp cumin seed
1 strip Instant Rendang Powder
3 cloves Makrut lime leaves
1 bar lemongrass
1 dash galangal
1 strip coconut milk
salt
pepper
sugar
chicken stock powder
  • Step 1/5

    • 500 g beef

    Boil beef using boiling water, using these steps: 1. Boil water until its fully boiled, put the beef for 10 minutes; 2. Dry beef and put into a bowl, then boil water until fully boiled, put beef again until the water fully boiled, then reduce the heat, wait for 30 minutes; 3. Do step two again for 5 minutes.

  • Step 2/5

    • chilis
    • 4 cloves onions
    • 3 cloves garlic
    • 1 slice turmeric
    • ½ dash candlenut
    • 1 tsp coriander seed
    • ½ tsp cumin seed

    Puree the onion, garlic, chille, turmeric, candlenut, cumin seed, coriander seed. You can mashed it or use blender

  • Step 3/5

    • 1 strip Instant Rendang Powder
    • 3 cloves Makrut lime leaves
    • 1 bar lemongrass
    • 1 dash galangal

    Stir-fry the mashed seasoning using frying pan until it smells good and a bit browny. Put lemongrass, galangal, lime leaf and Instant Rendang Powder. Stir it until it smells good.

  • Step 4/5

    • 1 strip coconut milk
    • salt
    • pepper
    • sugar
    • chicken stock powder

    Add 100 ml of water and coconut milk, stir until it fully stired. Add the additional seasoning like salt, sugar, pepper and beef stock powder, and do a taste test.

  • Step 5/5

    Fry it until the water and coconut oil a bit sink in, then do plating and ready to serve.