
Beef Rendang with Turmeric Rice
Level
moderate
Cooking
35 min
Preparation
10 min
Ingredients
Servings
Beef chopped into chunks | 1.2 kg |
Instant Rendang Sauce | 1 packet |
Coconut Milk | 200 ml |
Water | 300 ml |
Turmeric Rice | |
Basmati Rice rinsed and drained | 1 cup |
Coconut Oil or unsalted butter | 1 tbsp |
Turmeric Powder | 1⁄2 tsp |
Ground Ginger | 1⁄4 tsp |
Onion Powder | 1⁄2 tsp |
Garlic Powder | 1⁄2 tsp |
Chicken Stock or vegetable stock | 2 cups |
Salt | 1⁄4 tsp |
How to cook
Beef rendang
- Saute instant rendang sauce with the beef chunks in a deep frying pan on medium heat until aromatic.
- Pour in water and stir-fry for 20 minutes.
- Add in coconut milk and simmer on low heat until the beef chunks are tender and the gravy thickens.
Turmeric rice in rice cooker
- Combine the basmati rice and all other ingredients.
- Cook using the ‘white rice’ function (or regular function if there is not a white rice option).
- Fluff with a fork before serving with the beef rendang.
Stove top
- In a medium pot, combine the basmati rice and all other ingredients.
- Cover and bring to a boil; reduce heat and simmer (covered) for 15 minutes.
- Remove from heat and let sit for another 10 minutes before fluffing with a fork and serving with the beef rendang.
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