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Published by bbdeveloper on 10 Aug 2022
Categories
  • Canned Milk
  • Recipes
Tags
  • canned-milk

Beef Rendang with Mashed Potatoes

Meat-Rendang-xl
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Made With MARIGOLD

Evaporated Filled Milk


Ingredients

500g beef fillet
4 tbsp coconut oil
1 can Marigold Evaporated Filled Milk
1 tumeric leaf
2 tbsp kerisik
salt sugar to taste
stored-bought mashed potato, follow cooking instructions on package

Ingredients for the Rendang gravy

10 tbsp chilli paste
4 tbsp meat curry powder
10 tbsp onion paste
2 tbsp garlic paste
1 tbsp ginger paste

Method


Preparation for Rendang gravy

1

Mix MARIGOLD Evaporated Filled Milk with the Rendang gravy ingredients in a non-stick pot. Cook on medium heat fire for 30 minutes, continue stirring. Then, add turmeric leaf, kerisik, salt and sugar according to your liking.


Preparation for meat

1

Heat the cooking oil, put the meat and cook for 6-8 minutes on each side or until the meat is well done. Cover the meat with an aluminium foil for 5 minutes before slicing it into pieces.

2

Pour the Rendang gravy onto the meat pieces and serve with your choice of sticky rice and mashed potato.

Chef's Tips

Rendang gravy can be stored for up to a week in the refrigerator or up to a month in the freezer.

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with MARIGOLD Evaporated Filled Milk

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