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Rendang meat recipe for nasi lemak #mycookbook
Rendang meat recipe for nasi lemak #mycookbook

Before you jump to Rendang meat recipe for nasi lemak #mycookbook recipe, you may want to read this short interesting healthy tips about Methods To Live Green And Spend less Money In The Kitchen.

Until fairly recently anyone who expressed concern about the degradation of the environment raised skeptical eyebrows. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and the shared obligation we have for turning things around. Unless everyone begins to start living more environmentally friendly we won’t be able to fix the problems of the environment. Each and every family should start creating changes that are environmentally friendly and they should do this soon. Continue reading for some approaches to go green and save energy, mainly in the kitchen.

A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electricity. The correct temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. An additional way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

From the above it ought to be clear that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is not really that hard. It’s about being functional, most of the time.

We hope you got insight from reading it, now let’s go back to rendang meat recipe for nasi lemak #mycookbook recipe. You can cook rendang meat recipe for nasi lemak #mycookbook using 21 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to prepare Rendang meat recipe for nasi lemak #mycookbook:
  1. Use For rendang :
  2. Use 1/4 shredded coconut
  3. Get 1 tbsp tamarind paste
  4. Take Rendang paste :
  5. You need 3 shallot
  6. Prepare 1 1/2 inch galangal
  7. Provide 1 1/2 inch ginger
  8. Take 2 lemongrass (white part)
  9. Provide 6 garlics
  10. Use 10 chilli pepper (dried)
  11. Get Braising ingredients :
  12. Get 1/4 cups vegetable oil
  13. Get 4 cardamom pods (smashed)
  14. Provide 4 cloves
  15. Provide 2 star anise pods
  16. Prepare 1 cinammon stick
  17. Take 400 g coconut milk
  18. Get 4 kafir lime leaves
  19. Prepare 2 tbsp palm sugar
  20. Provide 2 tsp salt
  21. Take 900 g beef chunk (or can use chicken meat)
Instructions to make Rendang meat recipe for nasi lemak #mycookbook:
  1. If you use meat beef to make the meat soft enough.First prepare steamer. Wash the meat and take one of papaya leaf (wash clean).
  2. Wrap the meat using papaya leaf.
  3. Steam them in medium high heat for 30 mins.
  4. Then remove the papaya leaf and steam the meat for another 15 to 20 mins over medium low heat.
  5. Make the rendang : Add the shredded coconut to a small pan and heat over medium-low heat.Cook,stirring occasionally, until golden brown. Transfer to a small bowl and set aside.
  6. Combine the tamarind paste with 1/4 cup of hot water in a small bowl.Let soak until very tender.When you’re ready to use the paste,press and stir the paste to mix it with the water and squeeze out the tamarind pods.Discard the pods before using.
  7. Blend together all the rendang paste ingredients.
  8. Add the oil to a pot and heat over medium heat.Add the rendang paste and turn to medium-low heat.Cook and stir until the moisture is reduced and the paste begins to caramelize about 8 mins
  9. Add the cardamom pod,cloves,and star anise pods.Cook and stir for 1 minute to release the fragrance.
  10. Add the beef and lemongrass stalks. Turn to medium heat. Cook and stir for 1 minute, until the beef is evenly coated
  11. Add the coconut milk and soaked tamarind water (do not add the leftover tamarind chunks).Bring to a simmer. Reduce to low or very low heat,whichever is enough to maintain the very low simmer. Add the toasted shredded coconut, kaffir lime leaves, brown sugar, and salt. Stir a few times to mix well.
  12. Cook, stirring occasionally, until the beef turns very tender. The process can take anywhere from 1 to 1 and half hour. When the braising liquid starts to turn golden brown, check on the pot more often, every 15 minutes or so, and stir and scrape the bottom to prevent burning. At the end of cooking, the rendang will turn golden brown and the oil will separate.
  13. Taste the rendang gravy and the beef. Adjust the seasoning by adding salt, if needed.

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