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Indonesian Beef Rendang - Yahoo Recipe Search
YummlyIndonesian Meat Rendang With Pork Loin, Lemon Grass, Kaffir Lime Leaves, Turmeric, Bay Leaves, Coconut Milk, Canola Oil, Salt, Red Chilis, Garlic, Shallots, Ginger Root, Turmeric Powder, Turmeric Root, Galangal, SaltYummlyIndonesian Beef Rendang With Banana Peppers, Shallots, Garlic, Salt, Ground Red Pepper, Beef Tenderloin, Galangal, Lemon Grass, Lime Leaves, Ground Turmeric, Coconut MilkFood and WineThis Indonesian beef classic is wonderfully rich and fragrant. Top it with a crunchy hit of peanuts. Slideshow: More Curry RecipesYummlyIndonesian Beef Rendang With Lemongrass Stalks, Red Chillies, Garlic Cloves, Ginger, Onion, Ground Ginger, Ground Coriander, Ground Cumin, Freshly Ground Black Pepper, Sunflower Oil, Cinnamon Sticks, Cloves, Bay Leaves, Coconut Milk, Braising Steak, Salt, Tamarind Pulp, Dark Muscovado SugarYummlyIndonesian Slow-cooked Beef In Coconut Milk (rendang Daging) With Buffalo Meat, Shallots, Garlic, Ginger, Ground Turmeric, Turmeric Root, Chilli Powder, Red Chillies, Galangal, Coconut Milk, Salam Leaf, Lemongrass, Turmeric, Salt, Long-grain Rice, Olive Oil, Coconut Milk, SaltFood NetworkAllrecipesLong hours to cook, but believe me, it is worth the efforts! From northern part of Indonesia, most Western people love this dish very much. They try so badly to find the exotic spices in their home country! Serve with rice.Food.comThis is a very close representation to what I have had in restaurants. But beware because it can be quite spicy depending on the heat of the chiles you use. The beef should be almost falling apart. Serve with steamed white rice and Achar. From Secrets of Slow Cooking.Food.comThis flavorful dish is reputed to be a copy of the recipe served at the Ramayana Room, Hotel Indonesia, Djakarta during the 1960's. The jalapeno pepper is a western substitution. Feel free to use any hot green pepper in your dish.Jan 29, 2019 · Please check the expiry date to get the freshest possible ground spices to make rendang. Step 3: Bash the lemongrass. Remove the green section and the outer sheath of the lemongrass. Use only the white part. Bash them so that the lemongrass to ensure the release of the flavor. Step 4: Saute the spice.
- Main
- 30 min
- 1533
May 13, 2018 · Step 1: Chop the spice paste ingredients and then blend it in a food processor until fine. Step 2: Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute.
- Malaysian Recipes
- 59 sec
- 416
Apr 18, 2020 · Put the lid on and cook at medium heat. Keep checking and stirring every now and again. After about 20-30 minutes when the meat looks cooked, add in the coconut milk. Stir and cook further with the lid on at medium-high heat until the milk reaches boiling point, then turn the heat to low.
- Dinner
- 4 min
- 329
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Jul 19, 2021 · Saute over low to medium heat for about 1 minute. Add the blended paste, and saute for about 5 minutes until fragrant, or when the paste has dried slightly and deepened in colour. Add in bruised lemongrass and the beef. Stir through, and let the meat draw out liquid. Continue to stir until the liquid has evaporated.
- Recipes
- 4
May 26, 2017 · Add remaining Curry ingredients and beef. Stir to combine. Bring to simmer, then immediately turn down the heat to low or medium low so the sauce is bubbling very gently. Put the lid on the pot and leave it to simmer for 1 hr 15 minutes. Remove lid and check the beef to see how tender it is.
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- Curry, Slow Cooking
- 1 min
Step 5. Turn the heat up to medium-high to reduce the sauce. Stir the rendang continuously until the sauce has thickened and turned a deep brown, about 15 minutes. As more oil separates, you are nearly there. Continue stirring the beef so it absorbs the sauce and caramelizes on the outside.
May 7, 2023 · Add the vegetable oil to a large Dutch oven and heat over high heat. Add half the beef pieces and brown on all sides. Transfer to a plate and repeat with remaining beef. Add the spice paste to the Dutch oven and cook over medium heat, stirring frequently, until fragrant, about 5 to 7 minutes.
