Rendang meat recipe for nasi lemak #mycookbook
Rendang meat recipe for nasi lemak #mycookbook

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, rendang meat recipe for nasi lemak #mycookbook. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Rendang meat recipe for nasi lemak #mycookbook is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Rendang meat recipe for nasi lemak #mycookbook is something which I have loved my entire life. They’re fine and they look wonderful.

Nasi Lemak Wash the rice several times under running water until the water runs quite clear. Bring to the boil, stirring continuously. Remove the meat from the sauce and allow the sauce to reduce until thick and almost dry before returning the beef to the pot.

To begin with this particular recipe, we must prepare a few components. You can cook rendang meat recipe for nasi lemak #mycookbook using 21 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Rendang meat recipe for nasi lemak #mycookbook:
  1. Prepare For rendang :
  2. Take 1/4 shredded coconut
  3. Make ready 1 tbsp tamarind paste
  4. Take Rendang paste :
  5. Take 3 shallot
  6. Prepare 1 1/2 inch galangal
  7. Take 1 1/2 inch ginger
  8. Prepare 2 lemongrass (white part)
  9. Take 6 garlics
  10. Get 10 chilli pepper (dried)
  11. Get Braising ingredients :
  12. Take 1/4 cups vegetable oil
  13. Take 4 cardamom pods (smashed)
  14. Make ready 4 cloves
  15. Take 2 star anise pods
  16. Take 1 cinammon stick
  17. Take 400 g coconut milk
  18. Take 4 kafir lime leaves
  19. Make ready 2 tbsp palm sugar
  20. Prepare 2 tsp salt
  21. Get 900 g beef chunk (or can use chicken meat)

Traditionally, nasi lemak is served with various side dishes, including hard boiled or fried egg, fresh cucumber slices, roasted/fried peanuts, hot spicy sauce and small, fried anchovies (ikan bilis). While beef rendang is the poster child, there are variations such as chicken rendang and lamb rendang. They are all absolutely delicious and best with rice, or Malaysian coconut milk rice (nasi lemak). For the rendang meat and sambal will be in different recipe page (^_^)*.

Instructions to make Rendang meat recipe for nasi lemak #mycookbook:
  1. If you use meat beef to make the meat soft enough.First prepare steamer. Wash the meat and take one of papaya leaf (wash clean).
  2. Wrap the meat using papaya leaf.
  3. Steam them in medium high heat for 30 mins.
  4. Then remove the papaya leaf and steam the meat for another 15 to 20 mins over medium low heat.
  5. Make the rendang : Add the shredded coconut to a small pan and heat over medium-low heat.Cook,stirring occasionally, until golden brown. Transfer to a small bowl and set aside.
  6. Combine the tamarind paste with 1/4 cup of hot water in a small bowl.Let soak until very tender.When you’re ready to use the paste,press and stir the paste to mix it with the water and squeeze out the tamarind pods.Discard the pods before using.
  7. Blend together all the rendang paste ingredients.
  8. Add the oil to a pot and heat over medium heat.Add the rendang paste and turn to medium-low heat.Cook and stir until the moisture is reduced and the paste begins to caramelize about 8 mins
  9. Add the cardamom pod,cloves,and star anise pods.Cook and stir for 1 minute to release the fragrance.
  10. Add the beef and lemongrass stalks. Turn to medium heat. Cook and stir for 1 minute, until the beef is evenly coated
  11. Add the coconut milk and soaked tamarind water (do not add the leftover tamarind chunks).Bring to a simmer. Reduce to low or very low heat,whichever is enough to maintain the very low simmer. Add the toasted shredded coconut, kaffir lime leaves, brown sugar, and salt. Stir a few times to mix well.
  12. Cook, stirring occasionally, until the beef turns very tender. The process can take anywhere from 1 to 1 and half hour. When the braising liquid starts to turn golden brown, check on the pot more often, every 15 minutes or so, and stir and scrape the bottom to prevent burning. At the end of cooking, the rendang will turn golden brown and the oil will separate.
  13. Taste the rendang gravy and the beef. Adjust the seasoning by adding salt, if needed.

Nasi Lemak is superb with spicy sambal & fried Chicken Wing. Chicken Rendang is nice but could be better with thicker gravy. Barley Ice is like how mum prepare at home. Extremely friendly service and you are taken care well by the staff. Nasi Lemak with Fried Spiced Chicken.

So that’s going to wrap it up with this special food rendang meat recipe for nasi lemak #mycookbook recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!