Recipe of Rendang Paste Ntuc

Malaysian Beef Rendang

I used one jar of the ayam paste, 1 200g carton of ayam coconut milk, 2 packs of diced beef, beef water,1 finely.

Recipe Summary Malaysian Beef Rendang

This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.

Ingredients | Rendang Paste Ntuc

⅜ pound shallots

3 cloves garlic

15 dried red chile peppers

5 slices fresh ginger root

5 lemon grass, chopped

2 teaspoons coriander seeds

2 teaspoons fennel seeds

2 teaspoons cumin seeds

1 pinch grated nutmeg

1 tablespoon vegetable oil

1 ¼ pounds beef stew meat, cut into 1 inch cubes

1 ½ tablespoons white sugar

2 cups shredded coconut

5 whole cloves

1 cinnamon stick

1 ⅔ cups coconut milk

⅞ cup water

salt to taste

Directions

Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.

Grind the coriander, fennel, cumin and nutmeg.

Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.

Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Info | Rendang Paste Ntuc

prep: 30 mins cook: 1 hr 30 mins total: 2 hrs Servings: 6 Yield: 6 servings

TAG : Malaysian Beef Rendang

World Cuisine Recipes, Asian, Malaysian,