Rendang with Coconut Cream Powder Recipe🍖

Photo is for reference only

📝Ingredients:

• 1 kg beef (cut into cubes)

• 100 g coconut cream powder (mixed with 400 ml warm water)

• 3 tbsp cooking oil

• 4 kaffir lime leaves

• 2 bay leaves

• 2 lemongrass stalks (bruised)

• 2 cm galangal (bruised)

• 1 tsp salt

• 1 tsp sugar

• 1 tsp tamarind paste (dissolved in 2 tbsp water)

• 500 ml water

👨‍🍳How to Use:

• Prepare the Coconut Milk:

  • Mix coconut cream powder with warm water until smooth. Set aside.

• Sauté the Spice Paste:

  • Heat oil in a large pan or wok over medium heat.

  • Add the blended spice paste and stir-fry until fragrant (about 5 minutes).

• Add Aromatics & Beef:

  • Add kaffir lime leaves, bay leaves, lemongrass, and galangal. Stir well.

  • Add the beef cubes and cook until they change color.

• Simmer the Rendang:

  • Pour in the prepared coconut milk and water. Stir well.

  • Add salt, sugar, and tamarind water. Bring to a gentle boil.

• Slow Cook Until Thickened:

  • Reduce heat to low and let it simmer for 2-3 hours, stirring occasionally.

  • Cook until the liquid is reduced and thickened, and the oil starts to separate.

• Final Touch:

  • Adjust seasoning if needed.

  • Continue cooking until the beef is tender and coated with the thick sauce.

• Serve & Enjoy!

  • Let the rendang rest for a few minutes before serving.

  • Enjoy with steamed rice! 🍛