BEEF RENDANG & TURMERIC RICE
Cover beef shin in coconut milk and spices and add toasted desiccated coconut to thicken the rich sauce in this slow-cooked Malaysian favourite
Provided by Good Food team
Categories Main course
Time 3h10m
Number Of Ingredients 21
Steps:
- For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.
- Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.
- Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces - but not too fine. Put to one side.
- After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It's ready when the meat is tender and almost falling apart.
- For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.
Nutrition Facts : Calories 1405 calories, Fat 71 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 81 grams protein, Sodium 0.8 milligram of sodium
RENDANG (SPICY BEEF INDONESIAN CURRY)
Steps:
- Put the coconut milk and water in a wok or large pan over medium to high flame and bring to a boil. Add the garlic, shallot, galangal, turmeric, chile, nutmeg, cardamom, coriander, cumin, ginger, bay leaves, cinnamon stick and lemongrass and bring to a boil again. Add the beef. After about 5 minutes, turn the flame down to a simmer. Add the sugar and salt. Cook, stirring every 5 minutes, until the coconut milk turns oily, separates and rises to the top (this is the sign that it's done), about 2 hours.
MALAYSIAN BEEF RENDANG
This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.
Provided by Trevor Hobson
Categories World Cuisine Recipes Asian Malaysian
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
- Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
- Grind the coriander, fennel, cumin and nutmeg.
- Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
- Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.
Nutrition Facts : Calories 653.8 calories, Carbohydrate 24.9 g, Cholesterol 63.3 mg, Fat 54.5 g, Fiber 7.6 g, Protein 22.3 g, SaturatedFat 37.4 g, Sodium 82.9 mg, Sugar 6.4 g
RENDANG DAGING (BEEF RENDANG)
Rendang is one of the national dishes of Indonesia, and its tender, caramelized meat is usually reserved for special events, such as weddings, dinners with important guests, and Lebaran, the Indonesian name for Eid al-Fitr, which marks the end of Ramadan. Bathed in coconut milk and aromatics like galangal and lemongrass then reduced until almost all moisture is evaporated, rendang can be served with turmeric rice. Rendang, a dish designed to keep for hours on a journey, has traditionally fed young Indonesians leaving home for the first time on merantau, a right of passage that teaches them about the bitterness and sweetness of life. Created by the Minangkabau, an ethnic group native to West Sumatra, this version from Lara Lee's cookbook, "Coconut & Sambal," is a nod to the multiple iterations of rendang across the nation, culminating in a rich and hearty slow-cooked meal. Rendang keeps in the fridge for several day or frozen for up to three months; to reheat, cover the beef with foil and heat in the oven at 300 degrees for about 25 minutes, or until piping hot, or microwave uncovered for three minutes stirring halfway through.
Provided by Kayla Stewart
Categories dinner, casseroles, meat, soups and stews, main course
Time 3h15m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the spice paste: In a small food processor, combine the spice paste ingredients and blend until they form a smooth paste. If the texture is too coarse, you can add a splash of the measured coconut milk and blend again. Set aside.
- Prepare the beef: Trim the meat of any excess fat, then cut the meat into 1 1/2-inch chunks, discarding any additional excess fat, and transfer the cubed meat to a deep, heavy Dutch oven or pot.
- Stir in the prepared spice paste along with the coconut milk, lemongrass, makrut lime leaves (if using), bay leaves and salt. Bring the mixture to a boil over high, then reduce to a gentle simmer and continue to cook for 2 to 2 1/2 hours until the meat is tender, stirring every 20 minutes or so to ensure the rendang doesn't stick to the bottom of the pot.
- After 2 to 2 1/2 hours, the oil from the coconut milk will split and rise to the surface, appearing as a reddish-orange oil; Indonesians call this stage "kalio." (Depending on the oil content of your coconut milk, this may be a subtle film of oil or there can be a pool of it.) Discard the lemongrass stalks. (If they cook any further, they may disintegrate and be impossible to remove.)
- Turn the heat up to medium-high to reduce the sauce. Stir the rendang continuously until the sauce has thickened and turned a deep brown, about 15 minutes. As more oil separates, you are nearly there. Continue stirring the beef so it absorbs the sauce and caramelizes on the outside. Taste and adjust the seasoning if needed before serving.
BEEF RENDANG & TURMERIC RICE
Cover beef shin in coconut milk and spices and add toasted desiccated coconut to thicken the rich sauce in this slow-cooked Malaysian favourite
Provided by Good Food team
Categories Main course
Time 3h10m
Number Of Ingredients 21
Steps:
- For the paste, soak the chillies in boiling water for 15 mins. Drain, remove seeds and whizz with the rest of the paste ingredients in a small food processor until smooth.
- Heat the oil in a wok or a heavy-based flameproof casserole dish. Fry the paste for 5 mins until the aroma is released. Add the beef and the lemongrass, and mix well. Once the beef starts to lose its pinkness, add the coconut milk and 250ml water. Bring to the boil, then lower to a simmer, uncovered. Stir occasionally to avoid sticking, and more often towards the end.
- Meanwhile, toast the coconut in a frying pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a blender, coarsely blend it to finer pieces - but not too fine. Put to one side.
- After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind paste, sugar and salt to the pan. Simmer for 30 mins more. You should start to see the oil separating from the mix. It's ready when the meat is tender and almost falling apart.
- For the rice, use a heavy-based saucepan with a lid. Heat the oil in the pan and add the mustard seeds. Once the seeds start popping, add the turmeric, curry leaves (if using) and rice, and mix well. Add the chicken stock and 1 litre of water. Bring to the boil, then turn down to the lowest simmer and cook, covered, for 5 mins. Remove from the heat, with the lid on and leave to steam for 25 mins.
Nutrition Facts : Calories 1405 calories, Fat 71 grams fat, SaturatedFat 37 grams saturated fat, Carbohydrate 108 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 81 grams protein, Sodium 0.8 milligram of sodium
MALAY BEEF RENDANG
The most simple recipe to make rendang, but it still taste delicious. You can use the same ingredients and directions to make chicken rendang (enough for 1 whole chicken). Try it & You wont't regret
Provided by ida ku zaifah
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Mix beef, pounded ingredients, curry powder, turmeric powder, lemon grass, chilli paste, water, cinnamon stick, star anise, in a deep cooking pan.
- Cover and cook for 30 min or till beef tender.
- Add tamarind juice, coconut milk, kaffir lime leaves, coconut paste, salt and paper to taste and cook for 15 min or till sauce thick.
- Serve hot over white rice, white bread or glutinous rice.
Nutrition Facts : Calories 1237.2, Fat 127, SaturatedFat 56.4, Cholesterol 165, Sodium 55.1, Carbohydrate 9.4, Fiber 2.5, Sugar 2.7, Protein 15.9
More about "beef rendang turmeric rice food"
BEEF RENDANG RECIPE BY TONY TAN | GOURMET TRAVELLER
From gourmettraveller.com.au
RECIPES | BEEF RENDANG WITH TURMERIC RICE
From fairprice.com.sg
BEEF RENDANG ZONGZI - ASIAN FOOD NETWORK
From asianfoodnetwork.com
BEEF RENDANG & TURMERIC RICE – COOKER APP
From cookerapp.com
WHAT IS TURMERIC USED FOR IN COOKING RECIPES ALL YOU …
From stevehacks.com
BEEF RENDANG RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BEEF RENDANG RECIPE - BBC FOOD
From bbc.co.uk
BEEF RENDANG & TURMERIC RICE RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF RENDANG WITH COCONUT CILANTRO RICE - JON ASHTON
From jonashton.com
BEEF RENDANG & TURMERIC RICE | RECIPE | BBC GOOD FOOD ...
From pinterest.com
BEST EVER SLOW COOKER BEEF RENDANG - THE RARE WELSH BIT
From therarewelshbit.com
BEEF RENDANG & TURMERIC RICE - PINTEREST.COM
From pinterest.com
BEEF RENDANG - RECIPES ARE SIMPLE
From recipesaresimple.com
BEEF RENDANG (THE BEST RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
RENDANG RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEEF RENDANG & TURMERIC RICE - CRECIPE.COM
From crecipe.com
AUTHENTIC BEEF RENDANG – RECIPES INDONESIA
From recipesindonesia.com
BEEF RENDANG & TURMERIC RICE
From celiaskitchenrecipes.wixsite.com
BEEF RENDANG - THAI FOOD, GROCERIES, COOKWARE AND RECIPES
From importfood.com
MALAYSIAN RENDANG CURRY WITH TURMERIC RICE MEAL KIT ...
From thespicesultan.com
BEEF RENDANG WITH TURMERIC RICE - PING COOMBES - HOME …
From pingcoombes.com
BEEF RENDANG WITH LEMONGRASS RICE | RICE RECIPES | SUNRICE
From sunrice.com.au
BEEF RENDANG WITH HERBY RICE RECIPE - BBC FOOD
From bbc.co.uk
RENDANG - WIKIPEDIA
From en.wikipedia.org
BEEF CURRY RECIPE - FOOD NEWS
From foodnewsnews.com
COOKLYBOOKLY: BEEF RENDANG WITH TURMERIC RICE
From cooklybookly.com
TRADITIONAL BEEF RENDANG - THE MALAYSIAN KITCHEN
From themalaysiankitchen.com
WHAT WINE GOES WITH BEEF RENDANG TURMERIC RICE BBC GOOD FOOD
From delipair.com
BEEF RENDANG RECIPE (HOW TO MAKE ... - TASTE OF ASIAN FOOD
From tasteasianfood.com
SERUNDING DAGING | RENDANG RECIPES | SBS FOOD
From sbs.com.au
BEEF RENDANG RECIPES
From tfrecipes.com
BEEF RENDANG MINCE WITH CAULIFLOWER RICE - ASSORTMENT
From assortmentfoods.com
BEEF RENDANG - TURMERIC.COM
From turmeric.com
BEEF RENDANG & TURMERIC RICE RECIPE
From crecipe.com
BEEF RENDANG TURMERIC RICE RECIPES
From tfrecipes.com
BEEF RENDANG - ROTI N RICE
From rotinrice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love