SPICY BEEF RENDANG WITH TURMERIC LEAF

Ingredients
½kg beef sirloin, cubed
100g MARIGOLD Evaporated Full Cream Milk
100g coconut milk
2 pcs tamarind slices
Salt and sugar to taste
To be sautéed and blended together:
1 packet desiccated coconut
3 onions
5 cloves garlic
7 shallots
1 inch ginger
3 inches galangal
3 sticks lemongrass
3 turmeric leaves, thinly sliced
1 tbsp coriander seeds
20 pcs dried chillies
1 tbsp fennel seeds
1 tbsp cinnamon powder
2 star anise
3 cloves
4 cardamom pods
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Heat up some oil and sauté blended ingredients with beef, MARIGOLD Evaporated Full Cream Milk, coconut milk and tamarind slices. Cook until meat is tender and oil has separated.
Add in turmeric leaves and serve with ketupat or rice.
