Cooking Method: Stir-fry / Pan-fry
Black Pepper Rendang
105m
Ingredients
Instructions
1
Season beef with SERI-AJI® Black Pepper Seasoning and tamarind juice for 2 hours.
2
Heat oil, saute blended ingredients until the formation of an oil layer on surface.
3
Put in beef and stir to combine. When the beef is quite dry, pour in coconut milk.
4
Stir once in a while until the dish comes to a boil. Lower the heat, cook till the sauce reduces by half and the beef is cooked through (add a little bit of water if the beef is still not fully cooked).
5
Mix in tomato puree, shredded coconut, AJI-NO-MOTO® dan TUMIX® Chicken Stock Seasoning.
6
Stir until the sauce thickens, remove from heat and sprinkle in Pal Sweet® Low-Calorie Sweetener.
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