Beef Rendang: Delicious Malaysian Dish

Name: Beef Rendang: Delicious Malaysian Dish
Yield: 2 servings
Cuisine: American
Ingredients: 500 grams Beef cubes (for stew); 1 tbsp each Sake and sugar; 1 can Coconut milk; 1 stalk ★ Lemongrass; 1 tbsp ★ Grated ginger; 3 clove ★ Garlic; 50 grams ★ Cashew nuts; 2 ★ Red Chili Pepper (seeded); 2 tbsp Oil; 1 Salt and pepper; 4 tbsp Curry powder; 360 ml Uncooked white rice; 400 ml Coconut milk; 1 tsp Salt; 1 Batapī - Shelled skinless peanuts prepared in butter; 1 Chirimen jako or chirimen jako with sansho

cookpad.japan @cookpad_jp

This dish is so delicious that when I lived in Malaysia, I was addicted to it.
I recreated it easily using a pressure cooker.

If you are using coconut cream, use half coconut cream and half water to adjust the consistency. Use long grain rice or Thai rice for a more authentic taste. If you are using Japanese new crop rice, you may want to reduce the amount of coconut milk to the same amount as the rice. At Step 4, if your pressure cooker does not have a gauge, add about 100 ml of water. For 2-3 servings. Recipe by byumi

This dish is so delicious that when I lived in Malaysia, I was addicted to it.
I recreated it easily using a pressure cooker.

cookpad.japan @cookpad_jp

This dish is so delicious that when I lived in Malaysia, I was addicted to it.
I recreated it easily using a pressure cooker.

Saved

Ingredients

2 servings

Rendang:
500 gramsBeef cubes (for stew)
1 tbspeach Sake and sugar
1 canCoconut milk
1 stalk★ Lemongrass
1 tbsp★ Grated ginger
3 clove★ Garlic
50 grams★ Cashew nuts
2★ Red Chili Pepper (seeded)
2 tbspOil
1Salt and pepper
4 tbspCurry powder
Nasi lemak:
360 mlUncooked white rice
400 mlCoconut milk
1 tspSalt
For the topping:
1Batapī - Shelled skinless peanuts prepared in butter
1Chirimen jako or chirimen jako with sansho

Saved

Steps

1

Rinse the rice, drain and let it sit for more than 1 hour. Combine the rice, coconut milk and salt and cook as usual.
2

Sprinkle the sake and sugar onto the beef and let it sit for about 30 minutes. Meanwhile, cut the lemon grass into 5 mm small pieces. Slice the garlic thinly as well.
3

In a food processor, combine the ★ ingredients and add the coconut milk 1 tablespoon at a time until it has a pasty consistency.
4

Put the oil in a pressure cooker, and cook the beef until golden brown. Add the ★ ingredients and the remaining coconut milk and add some water up to the lowest water level setting.
5

Cook it in at high pressure for 30 minutes. Leave it to cool down naturally and remove the lid. Add the curry powder and simmer again to evaporate the liquid, stirring constantly. Adjust the taste with salt and pepper.
6

Make the rice into a dome shape with a rice bowl, top the rice with chirimen jako or jako with sansho, serve the curry on the side, sprinkle some peanuts on top and it is done. It will look pretty if you sprinkle on some cilantro.
7

If you are using a regular pot, simmer it for 1 or 2 hours if possible (make sure to add water from time to time if the liquid evaporates).