I just love Malaysia's Nasi Lemak with Rendang. However, cook Rendang on a stove top can be challenging and time consuming. I am delighted to cook them in a slow cooker. Easy and yummy. It is very authentic and original.
Ingredients
1. 5-6 lbs (3 kati) chuck roast beef, cubed
2. 3 medium sized onions, quartered
3. 10 garlic cloves, pressed & skins removed
4. 2" ginger, cut
5. 8 pcs of lemon grass, thinly cut
6. 20-30 pcs dried red peppers
7. 10 Candle nuts (Buah Keras) or Cashew nuts
8. 3 Tbs Turmeric power or 2" fresh turmeric
9. 1/3 cup cooking oil
10. 1 can (about 14 Fl. oz) coconut milk
11. salt
12. 1/4 cup of lime juice
How
a. Brown finely blend ingredients #2-9 in a food processor into a paste
b. Add #1 and cook for 15 minutes
c. Put it all into a slow cooker and salt and cook 5 hours on high or till it tender
d. Add #12 before serving.
Ingredients
1. 5-6 lbs (3 kati) chuck roast beef, cubed
2. 3 medium sized onions, quartered
3. 10 garlic cloves, pressed & skins removed
4. 2" ginger, cut
5. 8 pcs of lemon grass, thinly cut
6. 20-30 pcs dried red peppers
7. 10 Candle nuts (Buah Keras) or Cashew nuts
8. 3 Tbs Turmeric power or 2" fresh turmeric
9. 1/3 cup cooking oil
10. 1 can (about 14 Fl. oz) coconut milk
11. salt
12. 1/4 cup of lime juice
How
a. Brown finely blend ingredients #2-9 in a food processor into a paste
b. Add #1 and cook for 15 minutes
c. Put it all into a slow cooker and salt and cook 5 hours on high or till it tender
d. Add #12 before serving.
