Beef Rendang & Sticky Rice
For 2 (For 4)
Stir Fry Beef Strips: 1 pack (2 packs)
Aromatic Spice Blend: 1 pod (2 pods)
Desiccated Coconut: 1 pod (2 pods)
Lemongrass: 1 (2)
Galangal: 1 piece (2 pieces)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Jasmine Rice: 1 bag (2 bags)
Star Anise: 1 pod (2 pods)
Coconut Milk: 1 small can (1 large can)
Red Chilli Flakes: 1 pod (2 pods)
Sautéed Onion Paste: 1 sachet (2 sachets)
Tomato Purée: ½ can (1 can)
Soy Sauce: 2 sachets (4 sachets)
Tamarind Paste: 1 pod (2 pods)
Palm Sugar: 1 pod (2 pods)
Lime Leaves: 4 (8)
Per serving: Energy (kcal) 961 Fat 44g of which saturates 23g Carbohydrates 98g of which sugars 18g Protein 44g Salt 1.94g
Please note our recipes are packed
in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
While the ingredients for rendang might look familiar to anyone well-versed in Indian or Thai food, their use in this dish has no precedent anywhere else. Rendang is unique to the Minangkabau people of Indonesia, who have been preparing it for hundreds of years. Beef is coated in a spice paste and simmered slowly in coconut milk until richly dark and almost dry. Before refrigeration, it was the ideal food-on-the-go for merchants and travellers braving the tropical heat, but today it’s the highlight of Minang restaurants worldwide, where it has gained a little saucy tenderness without losing its intense, concentrated flavours.
Preparation time:For 2 - 30 minsFor 4 - 40 mins
Cooking time:For 2 - 40 minsFor 4 - 55 mins
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