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Beef Rendang
Beef Rendang
- Preparation Time: 15 - 20 minutes
- Yield: 5 servings
- Protein: 3 portions per serving
Instructions:
Ingredient | Amount |
---|---|
Canola oil | 1½ tablespoons |
Beef fillet or chicken, fats removed, cut into small cubes | 500g |
Water | 1½ cups (375ml) |
Gula Melaka (Palm sugar) | 1 tablespoon |
Salt | ½ teaspoon |
Bay leaf, sliced | 2 pieces |
Spice Paste | |
Dried red chilli | 4 pieces |
Red chilli | 1 piece |
Green chilli | 1 piece |
Chilli padi | 1 piece |
Shallots | 6 pieces |
Garlic | 3 cloves |
Lemongrass | 1½ pieces |
Ginger | ½ inch |
Turmeric | ½ inch |
White cumin seeds | ½ teaspoon |
Coriander seeds | ½ tablespoon |
Water | ½ cup (125ml) |
-
Blend all of the ingredients for the spice paste until mixture becomes a paste.
-
Heat oil in a large pan and saute the paste for 8 to 10 minutes until fragrant and turns slightly darker in colour.
-
Add in beef and water. Cook over a medium heat till the meat is almost cooked.
-
Add in Gula Melaka, salt and half of the sliced bay leaves.
-
Lower the heat and simmer for 1 to 1.5 hours until the gravy dries up.
-
Once ready, garnish with the remaining sliced bay leaves.
-
Serve with ketupat or plain rice.
- Nutrition content per serving: (Energy: 211kcal)
Carbohydrate:
7g
Protein:
23g
Total fat:
10g
Sodium:
257mg
Potassium:
494mg
Phosphate:
246mg
Recipe courtesy of Atiqah Aznam