Nasi Lemak Rendang Daging with Spiced Beef Ribs
60% asli · Malaysian Fusion
A creative twist on Nasi Lemak Rendang Daging, substituting traditional beef chunks with slow-braised beef short ribs, offering a different texture and richer flavor profile.
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
- Saltto taste
- Beef short ribs1.2 kg
- Coconut milk2 cans (800ml)
- Galangal1-inch piece
- Lemongrass2 stalks
- Turmeric root1/2-inch piece
- Dried chilies10-12
- Shallots8
- Garlic4 cloves
- Ginger1/2-inch piece
- Candlenuts4
- Coriander seeds2 tsp
- Cumin seeds1/2 tsp
- Star anise1
- Cardamom pods2
- Cloves3
- Tamarind paste1.5 tbsp
- Palm sugar1.5 tbsp
- Kaffir lime leaves3
- Hard-boiled eggs4
- Fried anchovies (ikan bilis)1/4 cup
- Roasted peanuts1/4 cup
- Cucumber1/2
- Sambal merahto serve
Langkah
- 1
Cook jasmine rice with coconut milk, pandan leaves, and salt.
- 2
Prepare the rendang paste: Blend soaked dried chilies, shallots, garlic, ginger, galangal, turmeric, coriander seeds, cumin seeds, and candlenuts.
- 3
Sear the beef short ribs on all sides in a hot pot.
- 4
Add the rendang paste to the pot and sauté until fragrant. Add coconut milk, star anise, cardamom pods, cloves, kaffir lime leaves, palm sugar, and tamarind paste. Submerge the short ribs in the sauce.
- 5
Bring to a simmer, then cover and braise in a preheated oven at 160°C (320°F) or on low stovetop heat for 3-4 hours, or until the beef is very tender and falling off the bone. Add salt to taste.
- 6
Prepare accompaniments: hard-boiled eggs, fried anchovies, roasted peanuts, and sliced cucumber.
- 7
Serve the coconut rice with a beef short rib, rendang sauce, sambal merah, egg, anchovies, peanuts, and cucumber.
