Name: Beef Rendang with Turmeric Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Malay
Ingredients: 1.2 kg beef, chopped into chunks; 1 packet instant rendang sauce; 200 ml coconut milk; 300 ml water; 1 cup basmati rice, rinsed and drained; 1 Tbsp coconut oil (or unsalted butter); 1/2 tsp turmeric powder; 1/4 tsp ground ginger; 1/4 tsp salt; 1/2 tsp onion powder; 1/2 tsp garlic powder; 2 cups chicken or vegetable stock

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
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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