Padang Beef Rendang

Name: Padang Beef Rendang
Yield: 1
Ingredients: 37.0g Royco Bumbu Rempah Serbaguna 525g; 500.0g Beef; 50.0g Red Chilli; 500.0ml Coconut Milk; 6.0pc Lime Leaves; 2.0pc Tumeric Leaf; 3.0pc Bay Leaf; 1.0pc Lemongrass

Rendang and Padang, a warmth combination taste. The authentic of seasonings seeped in, savory and elastic processed spicy meat, trully maestro of typical archipelago culinary.

...

Making Rendang

Royco Bumbu Rempah Serbaguna 525g 37.0 g
Royco Bumbu Rempah Serbaguna 525g

1 4 Points

Product is added to favourites

You should login to add product as favourites

Per Piece RP56,000

Per Carton (6) RP336,000

Royco Bumbu Rempah Serbaguna 525g added to cart

Product not available.

Product not available.

List Price*
Beef 500.0 g
Red Chilli 50.0 g
Coconut Milk 500.0 ml
Lime Leaves 6.0 pc
Tumeric Leaf 2.0 pc
Bay Leaf 3.0 pc
Lemongrass 1.0 pc

Beef & Lamb

Main courses

Indonesian

Rendang and Padang, a warmth combination taste. The authentic of seasonings seeped in, savory and elastic processed spicy meat, trully maestro of typical archipelago culinary.

...

Preparation

Making Rendang
- Heat Oil. Put in red chili, turmeric leaves, bay leaves, lime leaves, and lemongrass.
- Add Royco Spice Base Rendang. Stir until well blended.
- Add beef. Stir until the meat changes colour.
- Add the coconut milk, mix well.
- After boiling and become kaleo, stir occasionally so as not to burn.
- Stir the rendang until it turns out the oil, the colour becomes red.
- Stir the rendang until the colour turns to black.
- Turn off the heat, lift, and serve.

Beef & Lamb

Main courses

Indonesian

Padang Beef Rendang

Ingredients