Beef Rendang with coconut rice

Ingredients

• 500g diced beef (blade cut is recommended)
• 1 can of Valcom premium coconut milk
• 120ml water
• 1 cinnamon stick
• 1tsp. salt
• ½ cup desiccated coconut
• 4 kaffir lime leaves, thinly sliced
• 1-2 packets Indofood rending paste (according to taste)
• 1 medium brown onion
• 1 tbs minced garlic
• 1 ½ tbs. rice bran oil
• 2 tbs. Sweet soy sauce (Kecap Manis)
• 2 cups basmati rice
• 1 carrot, thinly sliced
• 1 cup Valcom premium coconut milk
• 1 ½ cups water

Method

1. Place the beef, water, half the can of coconut milk, cinnamon stick and salt in a heavy based pan and bring to a simmer, then put the lid on slightly ajar and simmer for 2 hours.
2. Meanwhile, toast the desiccated coconut in a pan until golden. Set aside.
3. In a mortar pestle or food processor ground onion and garlic to a paste.
4. In another pan heat up the oil and fry onion and garlic paste until fragrant then add the rendang paste. Cook for another 2 minutes.
5. At the end of the 2 hours, add the rendang and onion paste to the beef and stir to combine.
6. Add the remaining coconut milk, kaffir lime leaves and sweet soy sauce. Simmer for 30 minutes
7. Wash the rice several times under running water until the water runs quite clear. Place rice, coconut milk, water, carrot and salt in a pot put the lid on and cook 15-20 minutes under medium low heat until the rice has absorbed the liquid.
8. Add toasted desiccated coconut to the rendang and stir to combine.
9. Use a fork to fluff the rice and serve with beef rendang.

Product used in recipe

• Valcom - Valcom Coconut Milk 165Ml