Name: Wagyu Beef Rendang Tok With Brown Herbs Rice
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 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)

Home » Recipe » Wagyu Beef Rendang Tok With Brown Herbs Rice

Wagyu Beef Rendang Tok With Brown Herbs Rice

Yields6 ServingsTotal Time1 hr 15 mins

Prep Time25 minsCook Time50 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

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

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

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

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

Cook the brown rice as per packet instruction.

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

Ingredients

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)

Directions

Wagyu Beef Rendang Tok Cooking Method

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

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

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

Brown Herbs Rice Cooking Method

Cook the brown rice as per packet instruction.

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

Wagyu Beef Rendang Tok With Brown Herbs Rice

Ingredients Directions