RENDANG SEASONING

Ingredients :

Chili, galangal, shallot, garlic, ginger, candlenut, tumetric root, sugar, salt potassium sorbate, vegetable oil, flavour, enhancer (621)

Prepare

-          1 pack PAZAR RENDANG PADANG

-          1000 ml coconut milk

-          750 gr beef cut into 2” X 2 “ X 1”

Additional

-          1 pc turmeric leaf

-          3 pcs lime leaf

How to Cook

1.       Cut meat into cube

2.       Boil meat together with account mik and PAZAR RENDANG PADANG in medium size port

3.       Add turmeric leaf, lime leaves and stir

4.       Simmer until the sauce thickens and stir occasionally until beef is tender

5.       Stir if meat not yet tender and add coconut milk or water and cook again