SPICY BEEF RENDANG WITH TURMERIC LEAF

SPICY BEEF RENDANG WITH TURMERIC LEAF

Ingredients

  • ½kg beef sirloin, cubed

  • 100g MARIGOLD Evaporated Full Cream Milk

  • 100g coconut milk

  • 2 pcs tamarind slices

  • Salt and sugar to taste


To be sautéed and blended together:

  • 1 packet desiccated coconut

  • 3 onions

  • 5 cloves garlic

  • 7 shallots

  • 1 inch ginger

  • 3 inches galangal

  • 3 sticks lemongrass

  • 3 turmeric leaves, thinly sliced

  • 1 tbsp coriander seeds

  • 20 pcs dried chillies

  • 1 tbsp fennel seeds

  • 1 tbsp cinnamon powder

  • 2 star anise

  • 3 cloves

  • 4 cardamom pods


Method

  1. Heat up some oil and sauté blended ingredients with beef, MARIGOLD Evaporated Full Cream Milk, coconut milk and tamarind slices. Cook until meat is tender and oil has separated.

  2. Add in turmeric leaves and serve with ketupat or rice.


Prep time: 30 minutes
Cooking time: 60 minutes
Serves: 4
MARIGOLD Evaporated Full Cream Milk (390g)