with MARIGOLD Chef's Selection Evaporated Milk
Beef Rendang with Mashed Potatoes
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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