May 1, 2017

RENDANG TOK recipe

Yield: 3 Servings



Ingredients
300 gm Lean Beef 
1/2 cup Anchor Cooking Cream (or Anchor UHT Milk if preferred)
10 gm Galangal, scraped and juice discarded
                          1/4 cup Kerisik                           
                                                                                                                               

·         1 seed Cardomom
·         1/2 piece Star Anise
·         1/2 piece Cinnamon bark
·         1/2 piece Dried tamarind
·         1 tsbp Curry powder
·         15 gm Palm sugar
·         1/2 tsp Salt
·         2 cups Water

Ingredients A – Fried without oil and blended
·         1 tsp Coriander spice
·         1 tsp Cumin seed
·         1 tsp Black pepper
·         10 Dried chillies

Ingredients B - Blended
·         30 g (3 stalks) Lemongrass
·         5 gm Ginger
·         100 gm Shallots
·         10 gm Garlic

Method



1.       Clean beef, drain and marinate with ingredients (A) and (B) for 30 minutes.
2.       Add water in a wok. Add marinated beef together with galanggal, cardamom seeds, star anise, cinnamon bark, curry powder, palm sugar dan salt. Cook until beef is half cooked.
3.       Add in dried tamarind and Anchor Cream or Anchor UHT Milk. Stir for 1 – 2 minutes.
4.       Add in kerisik and stir until dry.
5.       Serve with rice.

Per Serving
Calories
   226
Protein
   30.5g
Fat
    7.0g
Iron
    5.5mg


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