Classic Nasi Lemak Rendang Daging
Hidangan tradisional · Malaysian
A quintessential Malaysian dish featuring fragrant coconut rice, rich and tender beef rendang, and a variety of traditional accompaniments.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Jasmine rice2 cups
- Coconut milk1 can (400ml)
- Pandan leaves3-4
- Saltto taste
- Beef chuck1 kg
- Coconut milk2 cans (800ml)
- Galangal2-inch piece
- Lemongrass3 stalks
- Turmeric root1-inch piece
- Dried chilies15-20
- Shallots10-12
- Garlic5-6 cloves
- Ginger1-inch piece
- Candlenuts5-6
- Coriander seeds1 tbsp
- Cumin seeds1 tsp
- Star anise2
- Cardamom pods3
- Cloves5
- Tamarind paste2 tbsp
- Palm sugar2 tbsp
- Kaffir lime leaves4-5
- Hard-boiled eggs4
- Fried anchovies (ikan bilis)1/2 cup
- Roasted peanuts1/2 cup
- Cucumber1/2
- Sambal merahto serve
Langkah
- 1
Rinse jasmine rice and cook with coconut milk, pandan leaves, and salt until fragrant and cooked.
- 2
Prepare the rendang paste: Soak dried chilies in hot water, then blend with shallots, garlic, ginger, galangal, turmeric, coriander seeds, cumin seeds, and candlenuts until smooth.
- 3
Cut beef into bite-sized pieces.
- 4
In a large pot, sauté the rendang paste until fragrant. Add beef, coconut milk, star anise, cardamom pods, cloves, kaffir lime leaves, palm sugar, and tamarind paste. Stir well.
- 5
Simmer on low heat, stirring occasionally, until the beef is tender and the sauce has thickened and darkened, about 2-3 hours. Add salt to taste.
- 6
Slice cucumber. Prepare accompaniments: hard-boiled eggs, fried anchovies, roasted peanuts.
- 7
Serve the coconut rice with rendang daging, sambal merah, hard-boiled egg, fried anchovies, roasted peanuts, and sliced cucumber.
