Ravishing Rendang Perak
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!
Good to Know
Instead of using salt, season and flavour your dishes using natural herbs and spices.
|500 g||beef, cut into cubes|
|1 stalk||lemongrass, sliced thinly|
|3 stalks||lemongrass, blended|
|1 inch||ginger, blended|
|1 inch||fresh turmeric, blended|
|2 inch||galangal, blended|
|3 cloves||garlic, blended|
|100 g||dried chilli, blended|
|1 piece||dried tamarind|
|100 ml||think coconut milk|
|2 pieces||turmeric leaf, thinly sliced|
|1 cube||MAGGI® Chicken Stock Cube|
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.
- Next, add dried tamarind, thick coconut milk, water, turmeric leaves and MAGGI® Chicken Stock Cube. Cook over medium heat, stirring occasionally.
- When the gravy has thickened and the beef is tender, lower heat and stir continuously until the rendang appears dry and the oil separates.
- Your rendang is now ready to be served with steamed white rice.
Energy 161 Kcal