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Tok's Ravishing Rendang
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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.