This Beef Rendang can be made in a slow cooker, but I find it easiest to make it all on the stove. All throughout the video, right up until the very end, you will notice that the sauce is a pale brown colour. It’s not until the very end when the sauce reduces right down and the oil separates that it turns brown, essentially the browning of the beef in the oil of the sauce. Though there’s a fair few ingredients in this, some of which may not be familiar to you and are certainly not everyday ingredients even in my world, it’s actually quite a straightforward recipe:īlitz curry paste ingredient in food processor Ĭook off the curry paste – releases amazing flavour!Īdd everything else in and slow cook until the beef is ultra tender.Īn interesting cooking method with Beef Rendang is the way it gets the deep brown colour. Here in Sydney, you can get all the ingredients for Beef Rendang at Woolworths and Coles. If you love South East Asian curries, Beef Rendang is without a doubt one of the best! However, the meat is so ridiculously tender and has a thick coating of sauce on each piece, so when the meat literally falls apart at a touch, it mixes through rice, flavouring it like saucy curries. Unlike many curries, Beef Rendang is a dry curry which means there is not loads of sauce. Originally from Indonesia though now more well known as a Malaysia curry, the sauce is made with aromatic spices like cinnamon, cardamom and star anise as well as fresh aromatics including lemongrass, garlic, ginger and galangal. There are very few curries in this world with such amazingly complex flavours. Beef Rendang is a Malaysian curry and is considered by many to be the king of all curries! To say it’s extravagantly delicious is an understatement.
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