Braised Short Rib Rendang with Herb Rice

Name: Braised Short Rib Rendang with Herb Rice
Yield: 10
Ingredients: 3.0kg Beef Short Ribs; 400.0g Rendang Paste; 60.0g Chilli Paste; 1.5l Water; 6.0pc Kaffir Lime Leaf; 1.0pc Turmeric Leaf; 2.0l Coconut Milk; 25.0g Sugar; 70.0g Dried Shrimp; 70.0g Dried Salted Fish; 40.0g Coconut, grated; 2.0tbsp Knorr Rock Sugar Honey Sauce 3kg; 4.0tbsp Water; 600.0g Jasmine Rice, cooked; 20.0g Knorr Concentrated Chicken Stock 1kg; 1.0pc Lemongrass Stalk, finely sliced; 2.0pc Turmeric Leaf, finely sliced; 6.0pc Betel Leaf, finely sliced; 6.0pc Kaffir Lime Leaf, finely sliced; 20.0g Laksa Leaf, finely sliced; 20.0g Thai Basil, finely sliced; 10.0g Mint Leaf, finely sliced; 1.0pc Wild Ginger Flower (stalk), finely sliced; 5.0pc Shallots, finely sliced; 10.0g Salt; 5.0g Black Pepper Powder

Braised Short Rib Rendang with Herb Rice – - Recipe

Your diners no longer have to travel to Indonesia to enjoy authentic beef rendang. You can just recreate this popular slow-cooked dish with this step-by-step recipe. Your diners will be ordering this again and again.

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Short Rib Rendang Preparation

Beef Short Ribs 3.0 kg
Rendang Paste 400.0 g
Chilli Paste 60.0 g
Water 1.5 l
Kaffir Lime Leaf 6.0 pc
Turmeric Leaf 1.0 pc
Coconut Milk 2.0 l
Sugar 25.0 g

Herb Rice Preparation

Dried Shrimp 70.0 g
Dried Salted Fish 70.0 g
Coconut, grated 40.0 g
Knorr Rock Sugar Honey Sauce 3kg 2.0 tbsp
Knorr Rock Sugar Honey Sauce 3kg
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Lim Siang Huat

Teo Soon Seng

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Water 4.0 tbsp
Jasmine Rice, cooked 600.0 g
Knorr Concentrated Chicken Stock 1kg 20.0 g
Knorr Concentrated Chicken Stock 1kg
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Lim Siang Huat

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To Serve

Lemongrass Stalk, finely sliced 1.0 pc
Turmeric Leaf, finely sliced 2.0 pc
Betel Leaf, finely sliced 6.0 pc
Kaffir Lime Leaf, finely sliced 6.0 pc
Laksa Leaf, finely sliced 20.0 g
Thai Basil, finely sliced 20.0 g
Mint Leaf, finely sliced 10.0 g
Wild Ginger Flower (stalk), finely sliced 1.0 pc
Shallots, finely sliced 5.0 pc
Salt 10.0 g
Black Pepper Powder 5.0 g

Asian

Beef

Rice

Main course

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Preparation

Short Rib Rendang Preparation
- Marinate the short ribs with 150g of rendang paste, and keep chill for 1.5 hours.
- Sear the short ribs all around in a hot cast iron pan.
- In a separate pot, add oil and saute chilli paste and remaining rendang paste till fragrant. Add in water, lime leaves, turmeric leaf, and beef, and bring to a boil. Cover the pot and let it simmer for 1 hour or till the beef is tender.
- Add in coconut milk and sugar, and simmer for another 1.5 hours till the meat is tender soft.
Herb Rice Preparation
- To prepare the rice, finely chop dried shrimp and fish, and stir-fry with a little oil for 2-5 minutes. Add in grated coconut, rock sugar honey sauce and water. Keep stirring till it turns lightly brown before removing from pan. Set aside to cool.
To Serve
- In a large bowl, add in cooked jasmine rice, sauteed fish and shrimp, and all the finely cut herbs. Toss evenly, and add in the seasonings.
- To serve, portion out the herb rice and short ribs. Serve hot.

Asian

Beef

Rice

Main course

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Braised Short Rib Rendang with Herb Rice

Ingredients