Beef Rice Set
1 hour 20 minutes
1 servings
An aromatic and appetizing Beef Rice set are served with Tamarind Water. The sweet and sour juicy meat are well blend with the fragrant herbs. The set are simple and easy to cook and suitable for everyone.
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- Beef Rice with 50g of Beef Meat
- Tamarind Water
- Beef Soup
- Fresh Vegetables
- Pineapple Lassi
Nutrition Value in 1 Serving
Calories
595 kcal
Carbohydrate
83.7 g
Fat
12.8 g
Protein
36.2 g
- Beef Rice with 80g of Beef Meat
- Tamarind Water
- Beef Soup
- Fresh Vegetables
- Pineapple Lassi
Nutrition Value in 1 Serving
Calories
666 kcal
Carbohydrate
90.0 g
Fat
14.3 g
Protein
44.1 g
- Beef Rice with 100g of Beef Meat
- Tamarind Water
- Beef Soup
- Fresh Vegetables
- Pineapple Lassi
Nutrition Value in 1 Serving
Calories
787 kcal
Carbohydrate
106.1 g
Fat
17.6 g
Protein
51.2 g
Beef Rice (7-8pax)
Ingredients:
| 20 g | Margarine |
| 1 cup | Basmathi rice, soaked 30 minute, washed and toss |
| 2½ cup | Beef stock water (from boiled meat) |
| 10 g | Raisins |
| 10 g | Cashew nuts |
| 1 pc | Tomato, cubed |
| 1¼ tbsp | TUMIX® Chicken Stock Seasoning |
| 250 g | Beef meat |
| 5 cups | Water |
| 1/2 tbsp | Kurma powder |
Ingredients A: aromatic
| 1pc | Cinnamon stick |
| 1 pc | Star anise |
| 3 pcs | Cloves |
| 4 pcs | Cardamom pod |
| 1 no | Onion, sliced |
| 1 pc | Lemongrass, bruised |
| 3 pips | Garlic, sliced |
| 1 inch | Ginger, sliced |
| 1½ tbsp | Kurma powder |
| 2 pcs | Pandan leaves, knot tied |
- Boil beef meat with 5 cups of water and kurma powder until tender. Keep the stock.
- In a pan, melt the margarine and add in ingredients (A). Stir-fry until brown and the smell of aromatic rises.
- Add the rice and stir fry for 2-3 minutes, until well coated.
- Add in beef stock water, beef meat, raisins, cashew nuts, tomato and season it with TUMIX®. Stir well.
- Transfer into a rice cooker, let it cook.
- After the rice is cooked, let the rice be dry and lukewarm before fluffing it.
- Ready to serve.
Tamarind Water
Ingredients:
| 8 pcs | Bird eyes chili, sliced |
| 1 no | Onion, diced |
| 1 no | Tomato, dice |
| 2 pcs | Calamansi |
Ingredients B: blend
| 6 g | Baked shrimp paste |
| 90 g | Tamarind paste, seedless |
| 1 ½ tbsp | Toasted coconut paste |
| 1 ½ cup | Water |
| 2 ½ tsp | Sugar |
| 1/2 tbsp | AJI-NO-MOTO |
| 3/4 tbsp | Salt |
- Blend well all ingredients (B). Transfer to a bowl and mix in the bird eyes chili, red onion and tomato calamansi juice.
- Serve it together side by side or pour on top of the beef.
Beef Soup
Ingredients:
| 20 g | Beef meat, thinly sliced |
| 1 no | Shallot, chopped |
| 2 pips | Garlic, chopped |
| 1/2 inch | Ginger, chopped |
| 10 g | Carrot, cubed |
| 10 g | Celery, cubed |
| 10 g | Potato, cubed |
| 2 tsp | SERI-AJI® Chicken Soup Seasoning |
| 1½ cup | Beef stock water |
| 1 tsp | Fried shallot |
| 5 g | Coriander leaves |
- Heat the beef stock water, shallot, garlic and ginger.
- Add beef meat, carrot, celery and potato, mix well.
- Add in SERI-AJI® and simmer for 10 minutes over low heat until the vegetables are cooked and the beef is tender.
- Garnish with fried shallot and coriander leaves.
Fresh Vegetables
Ingredients:
| 1/2 pc | Cucumber, seedless and cut lengthwise |
| 1 pc | Tomato, cut wedges |
| 2 pcs | Okra, blanch in hot water |
| 4 pcs | Green round brinjal |
- Wash well and serve fresh.
Pineapple Lassi
Ingredients:
| 60 g | Ripe pineapple |
| 30 g | Plain yogurt |
| 1/4 cup | Low fat milk |
| 100 g | Crushed ice |
| 1 small sachet | Pal Sweet® Sweetener |
- Add all the ingredients in a blender and blend it to a smoothie consistency.
- Served it cold.
Beef Rice (5-6pax)
Ingredients:
| 20 g | Margarine |
| 1 cup | Basmathi rice, soaked 30 minute, washed and toss |
| 2½ cup | Beef stock water (from boiled meat) |
| 10 g | Raisins |
| 10 g | Cashew nuts |
| 1 pc | Tomato, cubed |
| 1¼ tbsp | TUMIX® Chicken Stock Seasoning |
| 250 g | Beef meat |
| 5 cups | Water |
| 1/2 tbsp | Kurma powder |
Ingredients A: aromatic
| 1pc | Cinnamon stick |
| 1 pc | Star anise |
| 3 pcs | Cloves |
| 4 pcs | Cardamom pod |
| 1 no | Onion, sliced |
| 1 pc | Lemongrass, bruised |
| 3 pips | Garlic, sliced |
| 1 inch | Ginger, sliced |
| 1½ tbsp | Kurma powder |
| 2 pcs | Pandan leaves, knot tied |
- Boil beef meat with 5 cups of water and kurma powder until tender. Keep the stock.
- In a pan, melt the margarine and add in ingredients (A). Stir-fry until brown and the smell of aromatic rises.
- Add the rice and stir fry for 2-3 minutes, until well coated.
- Add in beef stock water, beef meat, raisins, cashew nuts, tomato and season it with TUMIX®. Stir well.
- Transfer into a rice cooker, let it cook.
- After the rice is cooked, let the rice be dry and lukewarm before fluffing it.
- Ready to serve.
Tamarind Water
Ingredients:
| 8 pcs | Bird eyes chili, sliced |
| 1 no | Onion, diced |
| 1 no | Tomato, dice |
| 2 pcs | Calamansi |
Ingredients B: blend
| 6 g | Baked shrimp paste |
| 90 g | Tamarind paste, seedless |
| 1 ½ tbsp | Toasted coconut paste |
| 1 ½ cup | Water |
| 2 ½ tsp | Sugar |
| 1/2 tbsp | AJI-NO-MOTO |
| 3/4 tbsp | Salt |
- Blend well all ingredients (B). Transfer to a bowl and mix in the bird eyes chili, red onion and tomato calamansi juice.
- Serve it together side by side or pour on top of the beef.
Beef Soup
Ingredients:
| 20 g | Beef meat, thinly sliced |
| 1 no | Shallot, chopped |
| 2 pips | Garlic, chopped |
| 1/2 inch | Ginger, chopped |
| 10 g | Carrot, cubed |
| 10 g | Celery, cubed |
| 10 g | Potato, cubed |
| 2 tsp | SERI-AJI® Chicken Soup Seasoning |
| 1½ cup | Beef stock water |
| 1 tsp | Fried shallot |
| 5 g | Coriander leaves |
- Heat the beef stock water, shallot, garlic and ginger.
- Add beef meat, carrot, celery and potato, mix well.
- Add in SERI-AJI® and simmer for 10 minutes over low heat until the vegetables are cooked and the beef is tender.
- Garnish with fried shallot and coriander leaves.
Fresh Vegetables
Ingredients:
| 1/2 pc | Cucumber, seedless and cut lengthwise |
| 1 pc | Tomato, cut wedges |
| 2 pcs | Okra, blanch in hot water |
| 4 pcs | Green round brinjal |
- Wash well and serve fresh.
Pineapple Lassi
Ingredients:
| 60 g | Ripe pineapple |
| 30 g | Plain yogurt |
| 1/4 cup | Low fat milk |
| 100 g | Crushed ice |
| 1 small sachet | Pal Sweet® Sweetener |
- Add all the ingredients in a blender and blend it to a smoothie consistency.
- Served it cold.
Beef Rice (4pax)
Ingredients:
| 20 g | Margarine |
| 1 cup | Basmathi rice, soaked 30 minute, washed and toss |
| 2½ cup | Beef stock water (from boiled meat) |
| 10 g | Raisins |
| 10 g | Cashew nuts |
| 1 pc | Tomato, cubed |
| 1¼ tbsp | TUMIX® Chicken Stock Seasoning |
| 250 g | Beef meat (100g for 1 pax meal) |
| 5 cups | Water |
| 1/2 tbsp | Kurma powder |
Ingredients A: aromatic
| 1pc | Cinnamon stick |
| 1 pc | Star anise |
| 3 pcs | Cloves |
| 4 pcs | Cardamom pod |
| 1 no | Onion, sliced |
| 1 pc | Lemongrass, bruised |
| 3 pips | Garlic, sliced |
| 1 inch | Ginger, sliced |
| 1½ tbsp | Kurma powder |
| 2 pcs | Pandan leaves, knot tied |
- Boil beef meat with 5 cups of water and kurma powder until tender. Keep the stock.
- In a pan, melt the margarine and add in ingredients (A). Stir-fry until brown and the smell of aromatic rises.
- Add the rice and stir fry for 2-3 minutes, until well coated.
- Add in beef stock water, beef meat, raisins, cashew nuts, tomato and season it with TUMIX®. Stir well.
- Transfer into a rice cooker, let it cook.
- After the rice is cooked, let the rice be dry and lukewarm before fluffing it.
- Ready to serve.
Tamarind Water
Ingredients:
| 8 pcs | Bird eyes chili, sliced |
| 1 no | Onion, diced |
| 1 no | Tomato, dice |
| 2 pcs | Calamansi |
Ingredients B: blend
| 6 g | Baked shrimp paste |
| 90 g | Tamarind paste, seedless |
| 1 ½ tbsp | Toasted coconut paste |
| 1 ½ cup | Water |
| 2 ½ tsp | Sugar |
| 1/2 tbsp | AJI-NO-MOTO |
| 3/4 tbsp | Salt |
- Blend well all ingredients (B). Transfer to a bowl and mix in the bird eyes chili, red onion and tomato calamansi juice.
- Serve it together side by side or pour on top of the beef.
Beef Soup
Ingredients:
| 20 g | Beef meat, thinly sliced |
| 1 no | Shallot, chopped |
| 2 pips | Garlic, chopped |
| 1/2 inch | Ginger, chopped |
| 10 g | Carrot, cubed |
| 10 g | Celery, cubed |
| 10 g | Potato, cubed |
| 2 tsp | SERI-AJI® Chicken Soup Seasoning |
| 1½ cup | Beef stock water |
| 1 tsp | Fried shallot |
| 5 g | Coriander leaves |
- Heat the beef stock water, shallot, garlic and ginger.
- Add beef meat, carrot, celery and potato, mix well.
- Add in SERI-AJI® and simmer for 10 minutes over low heat until the vegetables are cooked and the beef is tender.
- Garnish with fried shallot and coriander leaves.
Fresh Vegetables
Ingredients:
| 1/2 pc | Cucumber, seedless and cut lengthwise |
| 1 pc | Tomato, cut wedges |
| 2 pcs | Okra, blanch in hot water |
| 4 pcs | Green round brinjal |
- Wash well and serve fresh.
Pineapple Lassi
Ingredients:
| 60 g | Ripe pineapple |
| 30 g | Plain yogurt |
| 1/4 cup | Low fat milk |
| 100 g | Crushed ice |
| 1 small sachet | Pal Sweet® Sweetener |
- Add all the ingredients in a blender and blend it to a smoothie consistency.
- Served it cold.
AJI-NO-MOTO® Recipes
Pal Sweet® Recipes
Seri-Aji® Chicken Soup Seasoning
TUMIX® Chicken Stock Recipes
