INGREDIENTS:
- Beef for rendang 300g
- Miyachan Aka Miso 40g
- Coconut milk 200ml
- Lemongrass 2 stalks
- Kaffir lime leaves 2 leaves
- Bay leaves 2 leaves
- Ground pepper 2g
- Granulated sugar 5g
- Water as needed
GROUND SPICES:
- Cashew nuts 30g
- Shallots 80g
- Garlic 10g
- Curly red chili 40g
- Ginger 2cm
- Turmeric powder 1g
- Nutmeg powder 1g
- Chili powder 2g
- Coriander powder 1g
- Cardamom powder 1g
- Cinnamon powder 1g
- Cooking oil as needed
METHOD:
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Blend the ground spices and add a little oil.
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Sauté the blended spices until fragrant.
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Add bay leaves, kaffir lime leaves, and lemongrass, and cook until wilted.
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Add the beef and stir until well coated with the spices.
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Pour in the coconut milk and add water as needed, stirring until the beef is cooked through and the flavors are absorbed.
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Add miso, ground pepper, and sugar, stirring until evenly mixed.
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Rending with miso seasoning is ready to serve.
