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Rendang meat recipe for nasi lemak #mycookbook
Rendang meat recipe for nasi lemak #mycookbook

Before you jump to Rendang meat recipe for nasi lemak #mycookbook recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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When you go grocery shopping, be smart about it. Making good decisions when shopping for food means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to deal with a busy store or a long drive through line at the end of the day. You want to get home quickly and have something beneficial. Your home should be stored with healthy foods and ingredients. This way—even if you choose something slightly greasy or not as good for you as it could be, you’re still choosing foods that are better for you than you would get at the local diner or fast food drive through window.

There are lots of things you can do to become healthy. Not all of them necessitate fancy gym memberships or limited diets. It is the little things you choose each day that really help you with weight loss and becoming healthy. Make sensible choices every day is a great start. Getting as much exercise as possible is another factor. Remember: being healthy isn’t just about losing weight. You need to help to make your body as strong it can be.

We hope you got benefit from reading it, now let’s go back to rendang meat recipe for nasi lemak #mycookbook recipe. To make rendang meat recipe for nasi lemak #mycookbook you only need 21 ingredients and 13 steps. Here is how you cook it.

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

They are all absolutely delicious and best with rice, or Malaysian coconut milk rice (nasi lemak). • Nasi lemak accompaniments are very much up to you. Try eating it with kunyit fried chicken as one of the accompaniments and for a super authentic This recipe is from Poh & Co. Reproduced with permission from the book Same Same But Different by Poh. Nasi lemak is a Malay cuisine dish consisting of fragrant rice cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish.

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