Scoop out, and set aside. Season lamb cubes with a little salt and put aside. In a wok, heat up oil, stir-fry turmeric leaf and kaffir lime leaves until fragrant. Turn heat to slightly medium-high, add blended Spice Paste, stir-fry until fragrant, or until color changes for 5 minutes. Put in lamb cubes, stir well and continue cooking for 5 minutes.
1. First make the spice paste. Roughly chop the shallots, garlic, galangal, ginger, chillies and lemon grass, then place all the ingredients in a food processor and pulse, adding the water to make a fine paste. Set aside. 2. Cut the beef into 4cm chunks.
Rendang is a traditional dish of West Sumatra with generous amounts of different kinds of spices and ingredients including meat and coconut milk. Usually, the Minang people like to eat beef dishes. Rini et al [2] reported that rendang Minang is cooked for 6 to 7 hours at a temperature of 80-95°C. Spices and herbs that are used to make
Blitz curry paste ingredient in food processor; Brown the beef; Cook off the curry paste - releases amazing flavour! Add everything else in and slow cook until the beef is ultra tender. An interesting cooking method with Beef Rendang is the way it gets the deep brown colour.
Rendang keeps in the fridge for several day or frozen for up to three months; to reheat, cover the beef with foil and heat in the oven at 300 degrees for about 25 minutes, or until piping hot, or
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how long to cook rendang
