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Wagyu Beef Rendang Tok With Brown Herbs Rice

Yields6 ServingsPrep Time25 minsCook Time50 minsTotal Time1 hr 15 mins

Wagyu Beef Rendang
 1 kg Wagyu Beef
 200 ml Cooking Oil
 300 g Red Onion, Blended
 3 Lemongrass (Stalks)
 5 Garlic, Blended (Cloves)
 1 Ginger, Blended (2 Inches)
 10 Dried Chillis (Soaked & Blended)
 200 ml Fresh Coconut Milk
 70 g Coconut Paste
 ½ tsp Turmeric Powder
 ½ tsp Ground Cumin
 ½ tsp Ground Coriander
 1 Turmeric Leaf, Julienned
 2 Kaffir Leaf, Julienned
 1 Cinnamon Stick
 4 Whole Cardamom
 4 Whole Clove
 Salt (As needed)
 Sugar (As needed)
Brown Herbs Rice
 500 g Brown Rice
 550 ml Water
 3 Lemongrass Stalks, Thinly Sliced
 2 Turmeric Leaves, Julienned
 2 Ginger Flower Thinly Sliced
 10 g Kesum Leaves / Vietnamese Leaves, Thinly Sliced
 4 Kaffir Leaves, Thinly Sliced
 5 g Mint Leaves, Thinly Sliced
 Salt (As needed)
Wagyu Beef Rendang Tok Cooking Method
1

Heat up some cooking oil. Sauté all blended item including cinnamon stick, cardamom, clove and star anise until the moisture gets evaporated and thickens.

2

Once the oil start separating, add in turmeric powder, cumin ground and coriander ground, continue sauté for a few minutes.

3

Then, add in beef, fresh coconut milk and let it simmer on medium heat, stirring frequently until the beef is tender.

4

Add in kaffir lime leaves, toasted coconut, turmeric leaf and stir. Lower the heat, cover the lid, and slowly simmer for 40 minutes or until the beef is tender and the liquid has dried up. Add sugar and salt to taste.

Brown Herbs Rice Cooking Method
5

Cook the brown rice as per packet instruction.

6

Once the rice is cooked, mix in all the ingredients.

Nutrition Facts

Servings 6