
Beef Rendang with Turmeric Rice
Level
moderate
Cooking
35 min
Preparation
10 min
Ingredients
Servings
4
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 |
salt | 1⁄4 tsp |
onion powder | 1⁄2 tsp |
garlic powder | 1⁄2 tsp |
chicken or vegetable stock | 2 cups |
How to cook
Beef rendang
- Sauté instant rendang sauce with 1.2 kg of beef chunks in a deep frying pan on medium heat until aromatic.
- Pour in 300ml of water and stir-fry for 20 minutes.
- Add in 200ml of 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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