Nasi Kunyit with Beef Rendang



Ingredients

  • 100g spice paste
  • 50g chilli paste
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 4 kaffir lime leaves
  • 4 tbsp kicap manis sweet sauce
  • 500g beef shin, cut into cubes
  • 200ml oil
  • 500ml Kara UHT Coconut Cream
  • 2.5 litres water
  • 1 tsp salt

Spice Paste (Basic Rempah)

  • 200g shallots
  • 30g garlic
  • 90g lemongrass
  • 80g galangal
  • 40g ginger
  • 20g belacan
  • 50g candlenuts (buah keras)
  • 1 tsp turmeric powder

Nasi Kunyit

  • 280g jasmine rice, wash and drain
  • 4 tbsp Kara UHT Coconut Cream
  • ½ tsp turmeric powder
  • 1 tsp salt
  • 350ml water
  • 2 pandan leaves
  • some fried shallots

Garnishing

some –

  • toasted desiccated coconut
  • fried shallots
  • coriander leaves
  • sliced green chilli

Method

Beef Rendang

  1. Prepare Spice Paste: In a high-speed food processor, add all ingredients according to sequence and blend into a fine paste.
  2. Heat oil and sauté Spice Paste until fragrant. Add chilli paste and fry. Add coriander and cumin powder, and fry until fragrant.
  3. Add kaffir lime leaves and beef. Add Kara UHT Coconut Cream and mix well. Add water and kicap manis.
    Bring to a boil and simmer for 2 hours.
  4. Stir occasionally until beef is tender and sauce thickens.
  5. Season with salt. Garnish and serve with Nasi Kunyit

Nasi Kunyit

  1. In a cooking pot, add rice, Kara UHT Coconut Cream, turmeric powder, salt and water. Bring to a boil and add pandan leaves.
  2. Cover pot with foil and bake in preheated oven for 20-25 minutes.
  3. Remove and leave to cool for 15-20 minutes.
  4. Remove foil and pandan leaves. Scoop rice on a serving plate and garnish with fried shallots.

Serving portion: 4 persons


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