Preparing rendang has become so easy with SERI-AJI® Black Pepper. The rendang’s flavour is enhanced with the addition of AJI-NO-MOTO® and TUMIX® Chicken Stock. Suitable as an accompaniment to rice, bread, capati and others.
Ingredients:
| 500 g | Beef tenderloin, cut into 2 cm cubes |
| 1 packet | SERI-AJI® Black Pepper Seasoning |
| 2 tbsp | Tamarind juice (from 1 tsp tamarind paste or asam jawa) |
| 3 tbsp | Cooking oil |
| 500 ml | Coconut milk* (1 coconut) |
| 2 tbsp | Tomato puree |
| 2 tbsp | Shredded coconut (kerisik) |
| Some | AJI-NO-MOTO® to taste |
| 1 tbsp | TUMIX® Chicken Stock Seasoning |
| 1 packet | Pal Sweet® Low-Calorie Sweetener |
Blended ingredients:
| 1 | Onion |
| 5 | Shallot |
| 3 cloves | Garlic |
| 2 cm | Ginger |
| 2 stalk | Lemongrass |
| 4 | Candlenut |
Method
- Season beef with SERI-AJI® Black Pepper Seasoning and tamarind juice for 2 hours.
- Heat oil, saute blended ingredients until the formation of an oil layer on surface.
- Put in beef and stir to combine. When the beef is quite dry, pour in coconut milk.
- Stir once in a while until the dish comes to a boil. Lower the heat, cook till the sauce reduces by half and the beef is cooked through (add a little bit of water if the beef is still not fully cooked).
- Mix in tomato puree, shredded coconut, AJI-NO-MOTO® dan TUMIX® Chicken Stock Seasoning.
- Stir until the sauce thickens, remove from heat and sprinkle in Pal Sweet® Low-Calorie Sweetener.
*200 ml coconut milk in packet + 300 ml water
Disqus comment