Easiest Way to Make Speedy Rendang meat recipe for nasi lemak #mycookbook

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, rendang meat recipe for nasi lemak #mycookbook. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Rendang meat recipe for nasi lemak #mycookbook is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Rendang meat recipe for nasi lemak #mycookbook is something which I’ve loved my whole life. They’re fine and they look fantastic.

First time I made Nasi Lemak & Beef Rendang at home - Authentic Malaysian Food Before the current outbreak I went on a made my first ever Nasi Lemak and. Nasi lemak - Malaysian coconut milk rice, served with sambal, fried crispy anchovies, toasted peanuts and cucumber. This is the best and most authentic nasi lemak recipe! Nasi Lemak is the de facto national dish of Malaysia.

To get started with this recipe, we must prepare a few components. You can cook rendang meat recipe for nasi lemak #mycookbook using 21 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Rendang meat recipe for nasi lemak #mycookbook:

1. Prepare For rendang :
2. Take 1/4 shredded coconut
3. Prepare 1 tbsp tamarind paste
4. Prepare Rendang paste :
5. Get 3 shallot
6. Get 1 1/2 inch galangal
7. Make ready 1 1/2 inch ginger
8. Make ready 2 lemongrass (white part)
9. Make ready 6 garlics
10. Get 10 chilli pepper (dried)
11. Get Braising ingredients :
12. Get 1/4 cups vegetable oil
13. Prepare 4 cardamom pods (smashed)
14. Take 4 cloves
15. Make ready 2 star anise pods
16. Prepare 1 cinammon stick
17. Prepare 400 g coconut milk
18. Make ready 4 kafir lime leaves
19. Get 2 tbsp palm sugar
20. Take 2 tsp salt
21. Prepare 900 g beef chunk (or can use chicken meat)

Nasi lemak is a great recipe for gatherings especially when you are planning to introduce Malaysian food to foreign guests. Serve rice with side dishes such as boiled or fried egg, fried peanuts, fried anchovies, sambal, cucumber slices and chicken rendang. Nasi Lemak is the national dish of my country of birth. It was also my Mum's favourite party spread.

Instructions to make Rendang meat recipe for nasi lemak #mycookbook:

1. If you use meat beef to make the meat soft enough.First prepare steamer. Wash the meat and take one of papaya leaf (wash clean).
2. Wrap the meat using papaya leaf.
3. Steam them in medium high heat for 30 mins.
4. Then remove the papaya leaf and steam the meat for another 15 to 20 mins over medium low heat.
5. Make the rendang : Add the shredded coconut to a small pan and heat over medium-low heat.Cook,stirring occasionally, until golden brown. Transfer to a small bowl and set aside.
6. Combine the tamarind paste with 1/4 cup of hot water in a small bowl.Let soak until very tender.When you’re ready to use the paste,press and stir the paste to mix it with the water and squeeze out the tamarind pods.Discard the pods before using.
7. Blend together all the rendang paste ingredients.
8. Add the oil to a pot and heat over medium heat.Add the rendang paste and turn to medium-low heat.Cook and stir until the moisture is reduced and the paste begins to caramelize about 8 mins
9. Add the cardamom pod,cloves,and star anise pods.Cook and stir for 1 minute to release the fragrance.
10. Add the beef and lemongrass stalks. Turn to medium heat. Cook and stir for 1 minute, until the beef is evenly coated
11. Add the coconut milk and soaked tamarind water (do not add the leftover tamarind chunks).Bring to a simmer. Reduce to low or very low heat,whichever is enough to maintain the very low simmer. Add the toasted shredded coconut, kaffir lime leaves, brown sugar, and salt. Stir a few times to mix well.
12. Cook, stirring occasionally, until the beef turns very tender. The process can take anywhere from 1 to 1 and half hour. When the braising liquid starts to turn golden brown, check on the pot more often, every 15 minutes or so, and stir and scrape the bottom to prevent burning. At the end of cooking, the rendang will turn golden brown and the oil will separate.
13. Taste the rendang gravy and the beef. Adjust the seasoning by adding salt, if needed.

Nasi Lemak is the national dish of my country of birth. It was also my Mum's favourite party spread. And the rather sacrilegious luncheon meat! Nasi Lemak with pork just sounds wrong. Recipes for curry chicken, spiced fried chicken (rempah chicken) and beef rendang have already been blogged.

So that’s going to wrap it up for this special food rendang meat recipe for nasi lemak #mycookbook recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!