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Việt diệt gián AMB #ilovetiktok

Việt diệt gián AMB #ilovetiktok

Beef rendang is one of the first dishes I go for every time I land in Malaysia - beef is slow-cooked until rich and tender, always served with rice (especially lemang during raya). Eid Mubarak and selamat hari raya my Malaysian friends!! My flow state meal 🌙 Serves 6 Mum’s tip: instead of boiling, soak beef in vinegar and water - it removes impurities while keeping the flavour and nutrients in the meat For the rempah: 50g ginger 110g lemongrass 100g chillies 80g galangal 30g turmeric 20g pandan 8g kaffir lime leaves For the spice mix: 10 green cardamom 2 tsp coriander seeds 8 star anise 8 cloves 16g cinnamon sticks For cooking: 1kg beef short rib/shin Ladle of @Mama Yu 400ml coconut milk 70g tamarind paste 1 tbsp sea salt 1/2 tbsp msg 40g gula melaka 1 pandan leaf, tied in a knot 250g shredded coconut 4g kaffir lime leaves, to garnish 5g red chillies, to garnish For the rempah, roughly chop the aromatics and vegetables (chop the white parts of the lemongrass and keep aside for later), then blend in a food processor with a little water until smooth. In a large pot, heat 3 tbsp oil over medium-high heat. Add the beef shin, which has already been rinsed and soaked in vinegar and water (see notes) and fry until lightly browned and slightly caramelised on all sides. Remove any excess liquid as it cooks. Clean the pot, then heat 2 tbsp oil and add the remaining lemongrass stalks. Add the rempah and fry until darkened, fragrant, and the oil begins to separate. Add a large ladle of chilli oil, followed by the spices, beef and coconut milk. Stir to combine, then add the tamarind paste, salt, sugar and MSG. Pour in water until the beef is just covered. Mix well until everything is evenly distributed, then cover with a lid and simmer over low heat for at least 2 hours, or until the meat is tender. Meanwhile, fry the shredded coconut with 3 tbsp of oil until toasted and caramelised. Once the rendang is cooked, add the toasted coconut, mix well and serve with freshly steamed coconut rice.

Beef rendang is one of the first dishes I go for every time I land in Malaysia - beef is slow-cooked until rich and tender, always served with rice (especially lemang during raya). Eid Mubarak and selamat hari raya my Malaysian friends!! My flow state meal 🌙 Serves 6 Mum’s tip: instead of boiling, soak beef in vinegar and water - it removes impurities while keeping the flavour and nutrients in the meat For the rempah: 50g ginger 110g lemongrass 100g chillies 80g galangal 30g turmeric 20g pandan 8g kaffir lime leaves For the spice mix: 10 green cardamom 2 tsp coriander seeds 8 star anise 8 cloves 16g cinnamon sticks For cooking: 1kg beef short rib/shin Ladle of @Mama Yu 400ml coconut milk 70g tamarind paste 1 tbsp sea salt 1/2 tbsp msg 40g gula melaka 1 pandan leaf, tied in a knot 250g shredded coconut 4g kaffir lime leaves, to garnish 5g red chillies, to garnish For the rempah, roughly chop the aromatics and vegetables (chop the white parts of the lemongrass and keep aside for later), then blend in a food processor with a little water until smooth. In a large pot, heat 3 tbsp oil over medium-high heat. Add the beef shin, which has already been rinsed and soaked in vinegar and water (see notes) and fry until lightly browned and slightly caramelised on all sides. Remove any excess liquid as it cooks. Clean the pot, then heat 2 tbsp oil and add the remaining lemongrass stalks. Add the rempah and fry until darkened, fragrant, and the oil begins to separate. Add a large ladle of chilli oil, followed by the spices, beef and coconut milk. Stir to combine, then add the tamarind paste, salt, sugar and MSG. Pour in water until the beef is just covered. Mix well until everything is evenly distributed, then cover with a lid and simmer over low heat for at least 2 hours, or until the meat is tender. Meanwhile, fry the shredded coconut with 3 tbsp of oil until toasted and caramelised. Once the rendang is cooked, add the toasted coconut, mix well and serve with freshly steamed coconut rice.

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