Padang Beef Rendang

Name: Padang Beef Rendang
Yield: 1
Ingredients: 37.0g Royco Bumbu Rempah Serbaguna 525G; 500.0g Beef; 50.0g Red Chilli; 500.0ml Coconut Milk; 6.0pc Lime Leaves; 2.0pc Tumeric Leaf; 3.0pc Bay Leaf; 1.0pc Lemongrass

Rendang and Padang, a warmth combination taste. The authentic of seasonings seeped in, savory and elastic processed spicy meat, trully maestro of typical archipelago culinary.

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Making Rendang

Royco Bumbu Rempah Serbaguna 525G 37.0 g
Royco Bumbu Rempah Serbaguna 525G
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Beef 500.0 g
Red Chilli 50.0 g
Coconut Milk 500.0 ml
Lime Leaves 6.0 pc
Tumeric Leaf 2.0 pc
Bay Leaf 3.0 pc
Lemongrass 1.0 pc

Beef & Lamb

Main courses

Indonesian

Rendang and Padang, a warmth combination taste. The authentic of seasonings seeped in, savory and elastic processed spicy meat, trully maestro of typical archipelago culinary.

...

Preparation

Making Rendang
- Heat Oil. Put in red chili, turmeric leaves, bay leaves, lime leaves, and lemongrass.
- Add Royco Spice Base Rendang. Stir until well blended.
- Add beef. Stir until the meat changes colour.
- Add the coconut milk, mix well.
- After boiling and become kaleo, stir occasionally so as not to burn.
- Stir the rendang until it turns out the oil, the colour becomes red.
- Stir the rendang until the colour turns to black.
- Turn off the heat, lift, and serve.

Beef & Lamb

Main courses

Indonesian