Asian - style
Family
incoming
Ravishing Rendang Perak
46Min
Intermediate
Aidilfitri – it’s that time of the year for you to prepare the must-have, intensely flavoured, amazingly tender textured Rendang Perak! Go ahead and give this recipe a try this year!
500 g
Beef Tenderloin
2
Shallots
1 Stalk
Lemongrass
3 Stalks
Lemongrass
1 in
Ginger
1 in
Turmeric
2 in
Galangal
2
Onion
3 cloves
Garlic
100 g
Dried Chilli
1 pc
Dried Tamarind Slice
100 ml
Thick Coconut Milk
50 ml
Water
2 pcs
Tumeric Leaf
1 cube
MAGGI® Chicken Stock Cube
.
Nutrition Value
Energy
247.31 kcal
Carbohydrates
13.57 g
Protein
21.47 g
Fats
13.45 g
Information per serving
Instruction
46 Minutes
Step1
10 Min
In a wok, add the sliced shallots and lemongrass and the blended lemongrass, ginger, fresh turmeric, galangal, onion, garlic and dried chilli. Finally, add the beef. While stirring, allow it to cook for about 5-10 minutes.
Step2
15 Min
Next, add dried tamarind, thick coconut milk, water, turmeric leaves and MAGGI® Chicken Stock Cube. Cook over medium heat, stirring occasionally.
Step3
20 Min
When the gravy has thickened and the beef is tender, lower heat and stir continuously until the rendang appears dry and the oil separates.
Step4
1 Min
Your rendang is now ready to be served with steamed white rice.
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