Beef Rendang and Rice
Thai Red Curry Paste
Jasmine Rice
Coconut Milk
Kaffir Lime Leaves
Coriander
Pad Thai Sauce by Let's Cook
Beef Cubes
- Time : 25.0 mins |
- Calories: 435.0 kcal |
- Protein : 38.0 g |
- Fat : 10.0 g |
- Carb. : 48.0 g
: Your Kitchen Essentials
Utensil: Pot for the Rice | Pan for the Beef |
Pantry: Salt | Pepper | Your preferred cooking oil |
Pantry: Salt | Pepper | Your preferred cooking oil |
: Prepare the Ingredients
- Get the beef out of the fridge at least 15 minutes before cooking. Pat the beef dry with a kitchen towel.
- Rice: Wash under running water. Then soak in water for 15 minutes.
Wash and dry the vegetables prior to chopping (as required):
- Coriander: pluck the leaves or chop finely
- Kafir Lime Leaves: just wash and dry.
- Rice: Wash under running water. Then soak in water for 15 minutes.
Wash and dry the vegetables prior to chopping (as required):
- Coriander: pluck the leaves or chop finely
- Kafir Lime Leaves: just wash and dry.
: Make the Rendang
Heat a pan on high heat. Season the beef liberally with salt and pepper. Once the pan is hot, add some cooking oil. Then sear the beef cubes and set them aside on a plate. Lower the heat and add the red curry paste to the pan. Let it sautee for a minute before adding the Pad Thai sauce. Make sure they both mix well before returning the beef to the pan. Coat the beef with the sauce. Add the coconut milk, crush the kaffir lime leaves and add them to the stew.
Bring the stew to a simmer, cover and let it cook slowly for about 30 minutes. Garnish the rendang with coriander leaves just before serving.
Bring the stew to a simmer, cover and let it cook slowly for about 30 minutes. Garnish the rendang with coriander leaves just before serving.
: Make the Rice, Plate and Serve
Rice (g) : Water (ml) | 50g : 100ml | 100g : 200ml | 150g : 300ml | 200g : 400ml | 250g : 500ml | 300g: 600ml |
Put the rice into a pot with water. Bring it to a boil, then down to a simmer. Allow it simmer gently for 15 minutes, keep an eye on the rice. Once the rice is done, turn off the heat and let it steam with its own heat for 5 minutes before serving. Lightly fluff it with a fork if you would like to, prior to serving.
Plate and Serve:
Plate the rice, top with rendang and enjoy hot.
Put the rice into a pot with water. Bring it to a boil, then down to a simmer. Allow it simmer gently for 15 minutes, keep an eye on the rice. Once the rice is done, turn off the heat and let it steam with its own heat for 5 minutes before serving. Lightly fluff it with a fork if you would like to, prior to serving.
Plate and Serve:
Plate the rice, top with rendang and enjoy hot.