Beef rendang is a really rich South-East Asian curry made with coconut milk and tender beef. Serve with jasmine rice and steamed greens. In a food processor combine the lemongrass, onions ...
but you can remove them if you want a mild curry. Pop everything into a food processor and blitz to a smooth paste. Toast the desiccated coconut in a dry pan until it is golden brown. Once you see ...
“Traditionally, rendang must be dry – the coconut-based sauce is heavily reduced by long ... If you are served rendang with some residual sauce, it is a variant called ‘kalio’ – calling it a curry is ...
More extravagant versions of the dish come served with chicken or beef rendang, a rich South East Asian curry that's made by stewing meat in coconut milk and spices until it becomes tender.
Put all these ingredients in a wide sauté pan or a wok, add the bay leaf, lemongrass, turmeric, salt and meat and cover with coconut milk ... of lime with the rendang. Rendang keeps well in ...
Beef rendang is a wonderfully intense braised dish ... You could make it in less time in a pressure cooker, but you'll need to use less coconut milk, and you might need to adjust the amount ...
Add the rendang paste and fry to release the oils; add chicken stock and mix well. Bring to the boil. Add coconut milk, lime leaves and salt and pepper to taste. Bring back to the boil ...