October 10, 2018
Curries, Soups/Stews, Beef,
Stewing Beef, Rice, White Rice, Malaysian, Budget-Friendly, Easy/Beginner Cooking, Entertaining, Winter, Weeknight Meals, Stove Top, Spices, Spicy more
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"From one of our national supermarkets free monthly magazine June 2018."
Heat oil in a medium saucepan, and add rendang paste, spices and lime leaves and cook, stirring, over medium heat for 3 minutes or until fragrant.
Add beef and stir to coat and then add coconut milk, tamarind puree and 1 teaspoon salt and stir well to combine.
Bring to the boil, then reduce heat and simmer, stirring occasionally for 1 1/2 hours or until beef is tender and gravy is thick.
Serve with steamed rice and kochumber salad.
TIP - kochumber salad is a mixture of chopped tomato, cucmber, red onion and coriander mixed with lime juice or white vinegar and a little salt.
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This recipe was easy and delicious. I had to use sambal oelek in place of the red chilies, (2 heaping teaspoons), and it was sufficiently hot for me. (Hubby added more at the table), and there are a lot of wonderful flavors in this dish! I will make it again, it was very enjoyable!