Not included in this recipe
Servings
-
6
+
1500 grams
beef short ribs, cut into 2-inch pieces, blanched
4 cups
Water
2 pieces
Bay Leaf
1 stick
Cinnamon
2 pieces
whole star anise
3 pieces
whole cloves
1 teaspoon
Black Peppercorn
6 cloves
garlic, peeled
4 pieces
Shallots, peeled
2 pieces
thumb-size ginger, peeled
2 stalks
lemongrass, white part sliced
1 piece
red bell pepper, seeded
2 pieces
Red Chili
2 tablespoons
Vegetable Oil
1/2 cups
Coconut Milk
2 sachets
MAGGI® Magic Sarap®
1 tablespoon
Brown Sugar
1 packet
2 sprigs
Cilantro
1 piece
lime, cut into wedges
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Instructions
TIPS FOR THIS RECIPE
Beef may be replaced with chicken or goat meat in making Rendang.
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