Beef Rendang with Turmeric Rice
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Beef Rendang with Turmeric Rice

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Level

moderate
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Cooking

35 min
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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
12 tsp
ground ginger
14 tsp
salt
14 tsp
onion powder
12 tsp
garlic powder
12 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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