Ingredients
| Name | Amount (Metric / US) |
|---|---|
| COCONUT TO MAKE THE KERISIK | 160 ml / 2 cups |
| TAMARIND PULP | 2 tsps |
| KAFFIR LIME LEAVES | 6 |
| CINNAMON STICK | 1 |
| CLOVES | 3 |
| STAR ANISE | 3 |
| CARDAMOM PODS | 3 |
| VEGETABLE OIL | 1 Tbsp |
| BROWN SUGAR | 1.50 Tbsps |
| COCONUT MILK | 452 ml / 2 cups |
| WATER | 1.89 l / 8 cups |
| SPICE PASTE | 6 servings |
| CORIANDER | 2 Tbsps |
| FENNEL | 1 Tbsp |
| CUMIN | 1 Tbsp |
| PEPPER | 1 Tbsp |
| GARLIC | 5 cloves |
| CHILIES | 15 inches |
| GINGER | 1 inch |
| LEMON GRASS | 3 |
| GALANGAL | 1 inch |
| SHOLLOTS | 20 |
| SHOLLOTS | 20 |
Zaianne's Beef Rendang
Zaianne's Beef Rendang requires roughly 45 minutes from start to finish. This recipe makes 6 servings with 320 calories, 4g of protein, and 28g of fat each. For $1.46 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It is brought to you by Foodista. If you have cumin, vegetable oil, shollots, and a few other ingredients on hand, you can make it. This recipe is liked by 1 foodies and cooks. It works well as an affordable side dish. It is a good option if you're following a gluten free and dairy free diet. With a spoonacular score of 50%, this dish is solid. Similar recipes include Indonesian Beef Rendang (Rendang Sapi), Beef Rendang, and Beef Rendang.
Instructions
Heat the shredded coconut in a dry wok, stirring continuously until golden brown. Set aside to cool. Chop the spice paste ingredients and then blend it in a food processor or blender until fine. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), brown sugar, stirring to blend well with the meat. Lower the heat to low, cover the lid, and simmer for 1 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add salt to taste.
