Rendang (Beef) | Prima Taste

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Rendang is a traditional Asian dry curry, originally concocted to tenderise and disguise tough cuts of meat. Since then, it has become a very popular dish using beef, lamb or chicken chunks. The secret behind great Rendang is the gravy, consisting of spices like coriander, cinnamon, turmeric and a generous dose of coconut milk.

Simple

Indulgent

Indulgent

Quick and Easy

Quick and Easy

Simple

Simple

INGREDIENTS

Serves 5-7

Beef (we recommend beef shin)

enough to immerse beef fully

Water #

1 pkt

Rendang Paste **

1 pkt

Prima Coconut Premix **

375 g

Potato, small size (optional)

** Included in Prima Taste pack.

# Note: Volume of water needed can vary due to the size of pot and beef used (beef from different parts of the world can have different textures).
Steps

1. Stir-fry marinated beef for 9 mins on medium-low heat in a pot.
2. Add water till beef is fully immersed. Add half packet of Prima Coconut Premix and mix well. Bring to boil on high heat.
3. Lower heat and simmer beef till desired texture. Stir occasionally while simmering and add water intermittently into pot. (Note: Volume of water added must always be enough to immerse meat fully during cooking. Cooking time may vary for different cuts and power of stove fire.)
4. Add balance of Prima Coconut Premix into pot and mix well about 10 mins before end of cooking time (refer to Variation on different estimated cooking time). Continue to simmer till gravy is slightly thickened and glossy to desired texture and taste. Serve with warm rice.
VARIATIONS
You may,
- Marinate beef in a container with whole packet of Rendang Paste (at least 12 hours in chiller), for a more robust taste.
- Use meat such as chicken and lamb instead of beef.
STORAGE
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Volume Conversion: 1 cup ˜ 230 ml
INGREDIENTS

Rendang Paste

Prima Coconut Premix

800 g

Fresh beef

We recommend beef shin

But you may also use beef striploin,

Beef knuckle

Beef topside

or meat such as chicken and lamb

375 g

Potato, small size (optional)

Water, enough to immerse beef fully
Steps

1. Slice fresh beef shin. Each piece should be approx. 4 cm by 6 cm and 4 cm thick.
2. Marinate beef in a container with whole packet of Rendang Paste.
3. Leave in the chiller for at least 12 hours or overnight for a better taste.
4. Stir-fry marinated beef for 9 mins on medium-low heat in a pot.
5. Add water till beef is fully immersed.
6. Add half packet of Prima Coconut Premix and mix well.
7. Bring to boil on high heat.
8. Lower heat and simmer beef till desired texture.
9. Stir occasionally while simmering and add water intermittently into pot.
10. Note: Volume of water added must always be enough to immerse meat fully during cooking. Cooking time may vary for different beef cuts and power of stove fire.
11. Add potatoes about 20-30 mins before end of cooking time or cook to desired texture. Mix well.
12. Add balance of Prima Coconut Premix into pot.
13. Add balance of Prima Coconut Premix into pot and mix well about 10 mins before end of cooking time (refer to Variation at the end of this video on the different estimated cooking time).
14. Continue to simmer till gravy is slightly thickened and glossy to desired texture and taste.
15. Serve with warm rice.
INGREDIENTS

Fresh beef

We recommend beef shin but you may also use beef striploin, beef knuckle, beef topside or meat such as chicken and lamb

375g

Potato, small size (optional)

Enough to immerse the beef fully

Water

1 pkt

Rendang Paste**

1 pkt

Prima Coconut Premix**

** Included in this Prima Taste pack
Steps

1. Slice fresh beef shin approx. 4cm by 6cm and 4cm thick.
2. Marinate beef in a container with the whole packet of Rendang Paste.
3. Leave in the chiller for at least 6 to 12 hours or overnight for better taste.
4. Stir-fry marinated beef for 9 mins on medium-low heat in a pot.
5. Add water till beef is fully immersed.
6. Add half a packet of Prima Coconut Premix and mix well.
7. Bring to boil on high heat.
8. Lower and simmer beef till desired texture.
9. Stir occasionally and add water intermittently into pot.
Note: Volume of water added must always be enough to immerse meat fully during cooking. Cooking time may vary for different beef cuts and power of stove fire.
10. Add potatoes about 20 – 30 mins before end of cooking time or cook to desired texture.
11. Add balance of Prima Coconut Premix into pot.
12. Mix well for about 10 mins before end of cooking time.
13. Continue to simmer till gravy is slightly textured and glossy till desired texture and taste.
14. Prima Taste Rendang is ready to be served.
INGREDIENTS 材料

亚洲干咖喱糊 / Rendang Paste

百胜厨椰浆调配粉 / Prima Coconut Premix

牛肉（我们建议采用牛展）,800克

水，适量

把牛肉切块
Steps 烹煮法

1. 加入腌制过的牛肉，以中低火温炒9分钟。
2. 将水倒入至牛肉完全被覆盖。
3. 加入半包百胜厨椰浆调配粉（Prima Coconut Premix）
4. 并搅拌均匀，
5. 然后以大火煮沸。
6. 将火调低并用慢火烹煮牛肉至心仪的口感。
7. 其间需要不时搅拌及加入适量的水。
8. 在烹煮完成前10分钟(烹煮预估时间请参考烹饪点子)，
9. 加入剩余的百胜厨椰浆调配粉（Prima Coconut Premix）
10. 拌匀至汁稠和滑亮。
11. 配上温热的白饭食用。