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- 1 KG BEEF FILLET, cut in thin strips
- PIECE OF GINGERROOT, grated
- 2 CLOVES GARLIC, chopped
- 1 ONION, chopped very finely
- 1/2 TSP CUMIN POWDER
- 1/2 TSP CINNAMON POWDER
- 1/2 TSP CORIANDER POWDER
- 50 GRAM COCONUT, grated
- 1 TBSP TAMARIND PULP
- 1/4 CUP COCONUT CREAM
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- 500 GRAM PORK
FILLET, cut in small pieces
- 4 SLICES
PINEAPPLE
- 1 LEEK, sliced
- 1/2 TSP CORIANDER POWDER
- 1 TBSP FISH SAUCE
- 1 TBSP SOY SAUCE
- 50 GRAM PEANUTS, chopped
- 1 STEM LEMON GRASS, chopped
- 1 CHILI PEPPER, chopped
- HANDFUL GREEN CORIANDER, cut
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Stir fry the onion and the garlic for
three minutes. Add the beef and the coriander powder and stir fry 5
Minutes. Add all other ingredients and pepper and salt to taste
and heat one minute. Serve with white rice and
timun mesanten.
Beef rendang comes originally from Padang,
West-Sumatra. The original recipe calls for beef, that has
to be simmered for hours. Even though this dish is delicious, preparing
with it beef fillet will enable you to prepare it even after a working
day.
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Put the pineapple on plates. Stir fry the leek, the
chilli and the lemon grass three minutes, add the pork and fry five
Minutes. Add the fish sauce, soy sauce, the coriander powder and
half of the peanuts. Allow the mixture to cool down and spoon it on
the pineapple. Decorate with coriander and the remaining peanuts.
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