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Roasted Sirloin with Rendang Spices by Chef Deden Gumilar
Sirloin is the best part for roasting. Chef Deden combines it with sweet spicy rendang sauces, the tempting aroma will tease your diners. Served with simple spaghetti, this dish will be your diners' favourite.
Main courses
Ingredients
Cooking the Meat
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Sirloin 1.0 kg
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Red Chilli, grounded 1.5 tbsp
Rendang Sauce Ingredients
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Basic White Spice 2.0 tbsp
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Lemongrass (stalk) 1.0 pc
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Galangal (2cm) 1.0 pc
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Turmeric Leaves 0.5 pc
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Boiled Water 200.0 ml
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Coconut Milk 400.0 ml
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Vegetable Oil, to taste
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Salt, to taste
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White Pepper, to taste
Additional Ingredients
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Cooked Spaghetti 125.0 g
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Condiments of Chilli 50.0 g
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Vegetable Oil 2.0 tbsp
Preparation
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Cooking the Meat
- Spread all the meat with rendang spice, put in plastic and vacuum. Soak it using a tool called "SOUS - VIDE" at 60°C for 4-5 hours to allow the spice to marinate the meat and make it more tender.
- After 4-5 hours, lift and open the vacuum, spread again with 1 tablespoon Royco Bumbu Dasar Rendang.
- Heat a flat pan, add a little oil, place the meat on top of the hot pan and roast it 10 seconds each side. Set aside.
- Prepare heat-resistant containers, add slices of carrot, spring onion and onions, place the meat on top and then bake in the oven with a temperature of 160°C for 25 minutes or depending on the desired.
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Rendang Sauce Ingredients
- Get all ingredients ready.
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Additional Ingredients
- Get all ingredients ready.
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Cooking Roasted Sirloin with Rendang Spices
- Prepare and heat the pan, add vegetable oil.
- Add the balado seasoning, stir evenly.
- Add the cooked spaghetti into the balado seasoning, add a little salt, then stir until evenly distributed.
- Set aside, ready to serve with the roasted sirloin.
