WebInstructions. In the slow cooker add beef, onion, garlic, anise, cinnamon, cardamom, turmeric, lemongrass, chili paste, ginger, sugar or sugar alternative, salt and pepper to …
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WebHeat a large heavy bottomed pot over medium heat and add the oil along with the mixture you just pureed. Cook for about 3 minutes, until fragrant. Add the beef to the pot and …
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WebInstructions. All all the ingredients of the Spice Paste in a food processor. Blend well. Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom …
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WebPlease check the expiry date to get the freshest possible ground spices to make rendang. Step 3: Bash the lemongrass. Remove the green section and the outer sheath of the …
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WebTransfer the blended spices into a big frying pan. Stir fry on low-medium heat until the paste turns a little bit oily. Add lemongrass, salam leaves, and kaffir lime leaves. Stir fry until …
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WebTurn the stovetop heat to medium. Bring the spicy coconut milk mixture to a boil, then lower the heat to medium-low to simmer. Add the makrut lime leaves, curry leaves, and lemon …
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WebPut the lid on the pot and leave it to simmer for 1 hr 15 minutes. Remove lid and check the beef to see how tender it is. You don't want it to be "fall apart at a touch" at this stage, …
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Web3. Cook the paste. Heat some oil in a pot on medium heat and cook the cinnamon, cloves, cardamom pods, star anise, bruised lemongrass, and rendang paste for 10-15 minutes …
WebAdd ¼ cup coconut oil into a dutch oven and allow it to melt. Once the oil heats up, add the stalks of lemongrass to the oil as well as the spice paste (in step 1). Add 5-6 cardamom …
WebStart with lemongrass, chop for 10 seconds, then galangal, chop for another 10 seconds, then ginger, then garlic, and so on. Everytime the chopped ingredients start to feel a bit …
WebAdd the cumin, coriander and turmeric and cook for two minutes. Add the beef to the pan and stir to coat in the paste and spices. Cook for five minutes, stirring constantly until the meat is very
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WebPrepare The Ingredients. Cut the dried red chili in half and place in a bowl of hot water to soak around 20 minutes. Roll the turmeric leaves up, if using them, and cut them into thin …
WebReduce the heat to low and let the dish simmer uncovered for about 3 to 4 hours. Lower the heat to a gentle simmer and let the dish cook uncovered for approximately 3 to 4 hours. …
WebTransfer to a bowl and set aside. Place a large, heavy-based saucepan or non-stick wok over high heat. Add the vegetable oil and sear the beef, in batches, for 2-3 minutes each …
WebInstructions. Chop the spice paste ingredients and then blend it in a food processor until fine. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and …
WebPut the beef in the slow cooker. Mix the remaining ingredients, apart from the cinnamon stick, together in a jug or bowl until well combined. Pour the sauce over the beef in the …