Recipe of Favorite Rendang meat recipe for nasi lemak #mycookbook

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Rendang meat recipe for nasi lemak #mycookbook.

Hey everyone, hope you are having an amazing day today. Today, we're going to make a distinctive dish, rendang meat recipe for nasi lemak #mycookbook. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

Rendang meat recipe for nasi lemak #mycookbook is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it's quick, it tastes delicious. Rendang meat recipe for nasi lemak #mycookbook is something that I have loved my entire life. They're fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. 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. {Take of For rendang :.
2. {Take 1/4 of shredded coconut.
3. {Make ready 1 tbsp of tamarind paste.
4. {Prepare of Rendang paste :.
5. {Make ready 3 of shallot.
6. {Get 1 1/2 inch of galangal.
7. {Prepare 1 1/2 inch of ginger.
8. {Make ready 2 of lemongrass (white part).
9. {Take 6 of garlics.
10. {Make ready 10 of chilli pepper (dried).
11. {Make ready of Braising ingredients :.
12. {Get 1/4 cups of vegetable oil.
13. {Take 4 of cardamom pods (smashed).
14. {Make ready 4 of cloves.
15. {Get 2 of star anise pods.
16. {Get 1 of cinammon stick.
17. {Prepare 400 g of coconut milk.
18. {Get 4 of kafir lime leaves.
19. {Get 2 tbsp of palm sugar.
20. {Take 2 tsp of salt.
21. {Make ready 900 g of beef chunk (or can use chicken meat).

Steps 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..

So that is going to wrap it up for this exceptional food rendang meat recipe for nasi lemak #mycookbook recipe. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!