Minang Style Beef Set
1 hour
1 Serving
Minang Style Beef set also known as beef rendang, is one of the original cuisines of Indonesia. It is a simple-to-prepare & delicious dish best eaten with steamed rice.
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- Rice
60g White Rice - Minang Style Beef
- Stir Fried Long Beans
- Fish Soup
- Milky Mango Soup
Nutrition Value in 1 Serving
Calories
516.0 kcal
Carbohydrate
60.5 g
Fat
12.1 g
Protein
41.2 g
- Rice
120g White Rice - Minang Style Beef
- Stir Fried Long Beans
- Fish Soup
- Milky Mango Soup
Nutrition Value in 1 Serving
Calories
644.0 kcal
Carbohydrate
78.8 g
Fat
15.4 g
Protein
47.3 g
- Rice
150g White Rice - Minang Style Beef
- Stir Fried Long Beans
- Fish Soup
- Milky Mango Soup
Nutrition Value in 1 Serving
Calories
683.0 kcal
Carbohydrate
87.8 g
Fat
15.5 g
Protein
48.0 g
Minang Style Beef
| 80 g | Beef, sliced thinly |
| 2-3 cups | Water |
| 10 ml | Coconut milk |
| 40 ml | Low fat milk |
| 1 small pc | Dried tamarind |
| 1/4 tbsp | Coconut paste (kerisik) |
| 1 small | Turmeric leaf (small), thinly sliced |
| 1 | Kaffirlime leaf |
| ½ tsp | AJI-NO-MOTO® |
| ½ tsp | Salt |
| 1 tsp | Sugar |
Ingredients A: blend well
| 1 cm | Galangal |
| 1 cm | Ginger |
| 1 cm | Turmeric |
| 1 | Candlenut |
| 1-2 | Birds eye chilies |
| 1 tsp | Chili paste |
| 2 | Shallots |
| 1 clove | Garlic |
| 2 inch | Lemongras |
- Boil the beef until tender. Add more water if needed. Set aside the beef broth.
- Add blended ingredients (A), coconut milk, milk and enough beef stock to level of beef.
- When boiling, add remaining ingredients.
- Cook for a few minutes, ready to serve.
Stir Fried Long Beans
| 1/2 tsp | Cooking oil |
| 70 g | Long beans, cut 2cm |
| ¼ cup | Water |
| ½ tsp | RASA SIFU® All in One Seasoning |
| ½ tbsp | Sweet soy sauce |
Ingredients A: blend well
| 1 | Shallot |
| 1 clove | Garlic |
| ½ | Red chili |
| 1 | Birds eye chilies |
| ½ cm | Shrimp paste |
| 4-5 | Anchovies |
- Heat oil, saute blended ingredients until fragrant.
- Add long beans and water. Stir until almost cook.
- Add remaining ingredients, stir well and ready to serve.
Fish Soup
| 250 ml | Water |
| 80 g | Seabass cutlet |
| 1 | Tomato, cut into wedges |
| 2 | Birds eye chilies, bruised |
| ¼ tsp | Chili powder |
| ½ tsp | AJI-NO-MOTO® |
| ½ tsp | Salt |
| 1 | Spring onion, sliced |
Ingredients A:
| 1 tsp | Minced shallots |
| 1 thin slice | Ginger |
| 2 inch | Lemongrass, bruised |
| 1 | Kaffirlime leaf |
| 1 tsp | Lime juice |
- Boil water with ingredients (A).
- Add seabass, tomato, birds eye chilies, chili powder AJI-NO-MOTO® and salt.
- When fish is done, turn heat off.
- Sprinkle spring onion and serve.
Milky Mango Pudding
| 200 ml | Water |
| 50 ml | Low-fat milk |
| ½ tsp | Agar-agar powder |
| 2 sachet | Pal Sweet® Sweetener |
| 60 g | Diced mangoes |
- Bring to the boil water, milk and agar-agar powder. Stir contanstly.
- Turn heat off, add Pal Sweet® and mangoes.
- Pour into a mould and let it set and chill.
Minang Style Beef
| 100 g | Beef, sliced thinly |
| 2-3 cups | Water |
| 10 ml | Coconut milk |
| 40 ml | Low fat milk |
| 1 small pc | Dried tamarind |
| 1/4 tbsp | Coconut paste (kerisik) |
| 1 small | Turmeric leaf (small), thinly sliced |
| 1 | Kaffirlime leaf |
| ½ tsp | AJI-NO-MOTO® |
| ½ tsp | Salt |
| 1 tsp | Sugar |
Ingredients A: blend well
| 1 cm | Galangal |
| 1 cm | Ginger |
| 1 cm | Turmeric |
| 1 | Candlenut |
| 1-2 | Birds eye chilies |
| 1 tsp | Chili paste |
| 2 | Shallots |
| 1 clove | Garlic |
| 2 inch | Lemongras |
- Boil the beef until tender. Add more water if needed. Set aside the beef broth.
- Add blended ingredients (A), coconut milk, milk and enough beef stock to level of beef.
- When boiling, add remaining ingredients.
- Cook for a few minutes, ready to serve.
Stir Fried Long Beans
| 1/2 tsp | Cooking oil |
| 70 g | Long beans, cut 2cm |
| ¼ cup | Water |
| ½ tsp | RASA SIFU® All in One Seasoning |
| ½ tbsp | Sweet soy sauce |
Ingredients A:
| 1 | Shallot |
| 1 clove | Garlic |
| ½ | Red chili |
| 1 | Birds eye chilies |
| ½ cm | Shrimp paste |
| 4-5 | Anchovies |
- Heat oil, saute blended ingredients until fragrant.
- Add long beans and water. Stir until almost cook.
- Add remaining ingredients, stir well and ready to serve.
Fish Soup
| 250 ml | Water |
| 80 g | Seabass cutlet |
| 1 | Tomato, cut into wedges |
| 2 | Birds eye chilies, bruised |
| ¼ tsp | Chili powder |
| ½ tsp | AJI-NO-MOTO® |
| ½ tsp | Salt |
| 1 | Spring onion, sliced |
Ingredients A:
| 1 tsp | Minced shallots |
| 1 thin slice | Ginger |
| 2 inch | Lemongrass, bruised |
| 1 | Kaffirlime leaf |
| 1 tsp | Lime juice |
- Boil water with ingredients (A).
- Add seabass, tomato, birds eye chilies, chili powder AJI-NO-MOTO® and salt.
- When fish is done, turn heat off.
- Sprinkle spring onion and serve.
Milky Mango Pudding
| 200 ml | Water |
| 50 ml | Low-fat milk |
| ½ tsp | Agar-agar powder |
| 2 sachet | Pal Sweet® Sweetener |
| 60 g | Diced mangoes |
- Bring to the boil water, milk and agar-agar powder. Stir contanstly.
- Turn heat off, add Pal Sweet® and mangoes.
- Pour into a mould and let it set and chill.
Minang Style Beef
| 100 g | Beef, sliced thinly |
| 2-3 cups | Water |
| 10 ml | Coconut milk |
| 40 ml | Low fat milk |
| 1 small pc | Dried tamarind |
| 1/4 tbsp | Coconut paste (kerisik) |
| 1 small | Turmeric leaf (small), thinly sliced |
| 1 | Kaffirlime leaf |
| ½ tsp | AJI-NO-MOTO® |
| ½ tsp | Salt |
| 1 tsp | Sugar |
Ingredients A: blend well
| 1 cm | Galangal |
| 1 cm | Ginger |
| 1 cm | Turmeric |
| 1 | Candlenut |
| 1-2 | Birds eye chilies |
| 1 tsp | Chili paste |
| 2 | Shallots |
| 1 clove | Garlic |
| 2 inch | Lemongras |
- Boil the beef until tender. Add more water if needed. Set aside the beef broth.
- Add blended ingredients (A), coconut milk, milk and enough beef stock to level of beef.
- When boiling, add remaining ingredients.
- Cook for a few minutes, ready to serve.
Stir Fried Long Beans
| 1/2 tsp | Cooking oil |
| 70 g | Long beans, cut 2cm |
| ¼ cup | Water |
| ½ tsp | RASA SIFU® All in One Seasoning |
| ½ tbsp | Sweet soy sauce |
Ingredients A:
| 1 | Shallot |
| 1 clove | Garlic |
| ½ | Red chili |
| 1 | Birds eye chilies |
| ½ cm | Shrimp paste |
| 4-5 | Anchovies |
| 2 | Shallots |
| 1 clove | Garlic |
| 2 inch | Lemongras |
- Heat oil, saute blended ingredients until fragrant.
- Add long beans and water. Stir until almost cook.
- Add remaining ingredients, stir well and ready to serve.
Fish Soup
| 250 ml | Water |
| 80 g | Seabass cutlet |
| 1 | Tomato, cut into wedges |
| 2 | Birds eye chilies, bruised |
| ¼ tsp | Chili powder |
| ½ tsp | AJI-NO-MOTO® |
| ½ tsp | Salt |
| 1 | Spring onion, sliced |
Ingredients A:
| 1 tsp | Minced shallots |
| 1 thin slice | Ginger |
| 2 inch | Lemongrass, bruised |
| 1 | Kaffirlime leaf |
| 1 tsp | Lime juice |
- Boil water with ingredients (A).
- Add seabass, tomato, birds eye chilies, chili powder AJI-NO-MOTO® and salt.
- When fish is done, turn heat off.
- Sprinkle spring onion and serve.
Milky Mango Pudding
| 200 ml | Water |
| 50 ml | Low-fat milk |
| ½ tsp | Agar-agar powder |
| 2 sachet | Pal Sweet® Sweetener |
| 60 g | Diced mangoes |
- Bring to the boil water, milk and agar-agar powder. Stir contanstly.
- Turn heat off, add Pal Sweet® and mangoes.
- Pour into a mould and let it set and chill.
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