Asian - style Easy incoming

Tok's Ravishing Rendang

Name: Tok's Ravishing Rendang
Prep time: PM3.00T
Cook time: PM32.00T
Total time: PM35.00T
Cuisine: Asian - style, Local, Indonesian
Ingredients: 500 Grams Rump Steak; 2 Tablespoons Corn Oil; 2 Sticks Cinnamon; 3 Units Star Anise; 4 Units Cardamom; 1 Unit Red Onion; 3 Centimeters Ginger; 4 Stalks Lemongrass; 5 Centimeters Galangal; 3 Tablespoons Coriander Powder; 1 Tablespoon Sweet Cumin Powder; 1 Tablespoon Cumin Powder; 2 Tablespoons MAGGI® CukupRasa™; 200 Mililliters Coconut Milk; 3 Pieces Tumeric Leaf; 3 Tablespoons Gula Melaka; 1 Piece Dried Tamarind Slice; 4 Pieces Kaffir lime leaves; 4 Pieces Indonesian Bay Leaf; 2 Tablespoons Roasted Coconut Paste

35Min

Intermediate

Ingredients

6 servings

500 g

Rump Steak

2 tbsp

Corn Oil

2 sticks

Cinnamon

Star Anise

Cardamom

Red Onion

3 cm

Ginger

4 Stalks

Lemongrass

5 cm

Galangal

3 tbsp

Coriander Powder

1 tbsp

Sweet Cumin Powder

1 tbsp

Cumin Powder

2 tbsp

MAGGI® CukupRasa™

200 ml

Coconut Milk

3 pcs

Tumeric Leaf

3 tbsp

Gula Melaka

1 pc

Dried Tamarind Slice

4 pcs

Kaffir lime leaves

4 pcs

Indonesian Bay Leaf

2 tbsp

Roasted Coconut Paste

Copy

Nutrition Value

Energy

321.81 kcal

Carbohydrates

15.17 g

Protein

20.9 g

Fats

21.08 g

Information per serving

Step1

3 Min

Firstly, blend together the red onion, ginger and lemongrass.

Step2

2 Min

When the ingredients have all been blended into a fine paste, proceed to heat the oil in a wok.

Step3

5 Min

Gently pour in all the paste and add in the cinnamon, star anise, cardamom and galangal. Sauté until fragrant.

Step4

5 Min

When you can smell the aroma of the spices, add in the beef and stir thoroughly.

Step5

5 Min

Then, add the coriander, sweet cumin and cumin powder and stir until the beef turns crisp.

Step6

3 Min

Finally, add in the remaining ingredients like the MAGGI® CukupRasa™, coconut milk, turmeric leaf, gula Melaka, tamarind, kaffir lime leaves, bay leaves and the roasted coconut paste.

Step7

12 Min

Let the gravy simmer and stir occasionally until the beef is cooked thoroughly and turns tender. You will know the Rendang is ready once the oil starts to separate and there's not much gravy left.

Step1 of 7

: Red Onion, Ginger, Lemongrass

Firstly, blend together the red onion, ginger and lemongrass.

Step2 of 7

: Corn Oil

When the ingredients have all been blended into a fine paste, proceed to heat the oil in a wok.

Step3 of 7

: Cinnamon, Star Anise, Cardamom, Red Onion, Ginger, Lemongrass, Galangal

Gently pour in all the paste and add in the cinnamon, star anise, cardamom and galangal. Sauté until fragrant.

Step4 of 7

: Rump Steak

When you can smell the aroma of the spices, add in the beef and stir thoroughly.

Step5 of 7

: Coriander Powder, Sweet Cumin Powder, Cumin Powder

Then, add the coriander, sweet cumin and cumin powder and stir until the beef turns crisp.

Step6 of 7

: MAGGI® CukupRasa™, Coconut Milk, Tumeric Leaf, Gula Melaka, Dried Tamarind Slice, Kaffir lime leaves, Indonesian Bay Leaf, Roasted Coconut Paste

Finally, add in the remaining ingredients like the MAGGI® CukupRasa™, coconut milk, turmeric leaf, gula Melaka, tamarind, kaffir lime leaves, bay leaves and the roasted coconut paste.

Step7 of 7

Let the gravy simmer and stir occasionally until the beef is cooked thoroughly and turns tender. You will know the Rendang is ready once the oil starts to separate and there's not much gravy left.