Beef Rendang with Lemongrass rice | Rice Recipes | SunRice

Beef Rendang with Lemongrass rice

Medium

> 1 Hour

Serves 4

Beef Rendang with Lemongrass rice

Ingredients Method

Ingredients


Long Grain 1Kg Png Transparent

Method


  1. Combine 1 tablespoon oil, onion, chilli, garlic, lemongrass, ginger, turmeric, coriander, cumin, and salt in a food processor. Process until finely chopped.

  2. Heat a large saucepan or wok over medium heat. Add the paste and cook, stirring, for 2 minutes or until aromatic. Add the beef, coconut milk and cinnamon stick. Bring to the simmer. Reduce heat to low and cook, partially covered, stirring occasionally, for 2 hours or until beef is tender.

  3. Meanwhile, put the rice, water and lemongrass in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters in surface of the rice. Remove from heat and stand covered for 5 minutes.

  4. Remove the lemongrass from the rice. Remove cinnamon stick from curry and stir in the coconut and kecap manis. Spoon rice into bowls, top with curry. Serve topped with cucumber and chilli.

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Beef Rendang with Lemongrass rice

Medium

> 1 Hour

Serves 4

Ingredients


Method


  1. Combine 1 tablespoon oil, onion, chilli, garlic, lemongrass, ginger, turmeric, coriander, cumin, and salt in a food processor. Process until finely chopped.

  2. Heat a large saucepan or wok over medium heat. Add the paste and cook, stirring, for 2 minutes or until aromatic. Add the beef, coconut milk and cinnamon stick. Bring to the simmer. Reduce heat to low and cook, partially covered, stirring occasionally, for 2 hours or until beef is tender.

  3. Meanwhile, put the rice, water and lemongrass in a medium saucepan. Bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes until small craters in surface of the rice. Remove from heat and stand covered for 5 minutes.

  4. Remove the lemongrass from the rice. Remove cinnamon stick from curry and stir in the coconut and kecap manis. Spoon rice into bowls, top with curry. Serve topped with cucumber and chilli.