Black Pepper Rendang
Product Used for the Recipe
Ajinomoto Malaysia
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 |
1.
Season beef with SERI-AJI® Black Pepper Seasoning and tamarind juice for 2 hours.
2.
Heat oil, saute blended ingredients until the formation of an oil layer on surface.
3.
Put in beef and stir to combine. When the beef is quite dry, pour in coconut milk.
4.
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).
5.
Mix in tomato puree, shredded coconut, AJI-NO-MOTO® dan TUMIX® Chicken Stock Seasoning.
6.
Stir until the sauce thickens, remove from heat and sprinkle in Pal Sweet® Low-Calorie Sweetener.
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