Serves 5-7
INGREDIENTS
Beef Rendang
Prime Beef Knuckles (Chunks)+
Water#
Rendang Paste*
Prima Coconut Premix* |
800 gm
approx 2 litres (8¾ cups)
1 pkt
1 pkt |
* Included in this Prima Taste pack.
# Note: Volume of water needed can vary due to the size of pot and the beef used as beef from different parts of the world can have different textures.
+ Refer to Chef's Tips for suggested alternatives.
A. To cook beef rendang
1. Heat pot till hot. Add Rendang Paste and stir-fry for 2 mins on high heat.
2. Add beef knuckles and stir-fry for 7 mins.
3. Pour 90 gm Prima Coconut Premix and 300 ml water into a bowl. Stir and mix well. Add mixture into pot.
4. Add in just enough water to submerge the meat. Bring to boil on high heat. Stir occasionally and boil on medium heat for 2 hrs (cooking time may vary for different beef cuts and power of stove fire). Stir occasionally while simmering.
5. Add water intermittently into pot (volume of water just enough to cover above the meat, about 200 ml each time). Stir occasionally each time after water is added. (Water can be added till beef is close to tenderness, gravy suits taste and is slightly thick before proceeding to the next step.)
6. Add balance 20 gm Prima Coconut Premix into pot and mix well. Continue to simmer for another 20 mins until gravy thickens and is slightly glossy.
7. Serve with warm rice or bread.
CHEF’S TIPS
You may use other types of meat such as chicken and lamb.
For best results, we recommend beef knuckles. For quick cooking, you may use beef striploin (chunks).
For Step 3, mix 90 gm Prima Coconut Premix with 180 ml water in a bowl, stir and mix well, then add mixture into pot.
For Step 4, lightly boil on medium heat for 8 mins. Stir occasionally while simmering.
For Step 5, add water intermittently into pot as above.
For Step 6, add balance 20 gm Prima Coconut Premix into pot and mix well. Continue to simmer for another 4 mins until gravy thickens and is slightly glossy.
Note: The beef striploin (chunks) should be cut to about 6x5cm and 1.5cm thick for easy cooking.
STORAGE
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Volume Conversion: 1 cup ≈ 230 ml
亚洲干咖喱牛肉
(5-7 人份)
材料
亚洲干咖喱牛肉
上等牛肋排（大块）+
水#
A亚洲干咖喱糊(Rendang Paste) *
B百胜厨椰浆调配粉(Prima Coconut Premix) * |
800 克
约2 公升(8¾杯)
1 包
1 包 |
* 百胜厨即煮可食的主料全在包装里
# 注意：水的份量会因锅子的大小和采用的牛肉(不同国家出产的牛肉会有不同的韧性) 有所差异
+ 请参考烹饪点子
A. 烹煮亚洲干咖喱牛肉
1.先预热锅子。把A亚洲干咖喱糊(Rendang Paste) 倒入锅中，以高温炒2分钟。
2.加入上等牛肋排，炒7分钟。
3.把90克B百胜厨椰浆调配粉(Prima Coconut Premix)和300毫升的水倒在一个碗内，搅拌均匀。之后倒入锅子里。
4.加入足够水份以覆盖牛肋排，并以高温煮沸。不时搅拌，然后以中火煮2小时(若使用不同部位的牛肉和火候，烹饪时间会有差异) 。在慢火烹煮过程中需要不时搅拌。
5.分阶段将水倒入锅中（水份足够将全部牛肋排覆盖，每次约200毫升）。每当加入水份后，需不时搅拌。（水份可以加至牛肋排接近软化，酱汁适合口味并且需确定酱汁已稍微浓稠才进行下一步骤。
6.加入其余20克B百胜厨椰浆调配粉(Prima Coconut Premix)，搅拌均匀。继续烹煮20分钟，直到酱汁更浓稠和滑亮。
7.配上温热的白饭或面包来吃。
烹饪点子
您也可用其他肉类如鸡肉或羊肉取代牛肉。
我们建议采用牛肋排以取得最佳效果。若要简易的烹煮，您可使用牛柳。
在第3步骤时，把90克(B)百胜厨椰浆调配粉(Prima Coconut Premix)和180毫升的水在碗内混合搅拌，完成后再倒入锅子里。
在第4步骤，以中火煮8分钟。
在第5步骤时，分阶段将水倒入锅中，如以上步骤。
在第6步骤时，加入其余20克B百胜厨椰浆调配粉(Prima Coconut Premix)，搅拌均匀。
继续烹煮4分钟，直到酱汁更浓稠和滑亮。
储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。
容量兑换: 1 杯≈230毫升
