Learn how to make Beef Rendang! Don't think of this amazing "dry" curry beef as not having a sauce, think of it as not needing a sauce. By the way, it has a Heat the oil over medium high heat and then add the whole spices to infuse. Stir in the prepared rendang paste and bring to a sizzle. Stir in the beef and brown for a few minutes. Stir in the coconut milk, lime leaves, sugar and tamarind concentrate. Stir in the toasted coconut. 2. Place a pan over a medium heat and, once hot, add the vegetable oil with the spice paste, cinnamon stick, star anise, cardamom pods and cloves. Fry for a few minutes until aromatic. 3. Add the sugar, tamarind paste and coconut milk, stir to combine and heat through for a few minutes. 1 cup rice. 2 cup water. 1 pandan leaves. salt. Rinse rice thoroughly. Add water to rice along with a pinch of salt and a knotted pandan leaf. Cook over high heat. Once it starts to boil, reduce heat to the lowest. Let it simmers for 5 minutes. Method To make the paste, blend all the ingredients together in a food processor until smooth. To make the rendang, add the oil to a frying pan and fry the paste for a minute. Add the cinnamon stick, star anise, Cook and stir until the moisture is reduced and the paste begins to caramelize, 8 minutes or so. Add the cardamom pod, cloves, and star anise pods. Cook and stir for 1 minute to release the fragrance. Add the beef and the leftover upper portions of the lemongrass stalks. .

how long to cook rendang