Saturday, March 31, 2007

Claypot Beef Rendang



I used this instant Claypot premix to make my beef rendang for Evy's birthday. This packet was given to me by Lily (thanks Lily :*) because I told her I never tried this brand before, she said it's good and I should try it. :D This packet comes with everything, the coconut powder, the rendang paste and the desiccated coconut to put in the end. Very easy all in one.



I totally agreed. This premix is delicious. I added kaffir lime leaves at the end for extra flavor. Yummy, will sure buy this brand the next time I'm in Denver! :)

CALL OUT To Novice Baker:
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YES! you can make this beef rendang too!! :D

6 comments:

novice baker said...

wow! thank you, terima kasih banyak banyak! hehehe. What cut of meat should I used? Will the chunk roast work?

Little Corner of Mine said...

Hi novice baker,
To me, any cut of beef would do since I normally simmer it for at least 3 hours until the beef is tender.

Lee Ping said...

Dear Little Corner of Mine,

I find that beef shank tastes best in Rendang. I usually get this cut from Chinese grocery. I have tried using curry leaves and lemon grass. Both of these elements will definitely enhance the authencity.

Little Corner of Mine said...

Thanks Lee Ping for your kind input. :)

Michelle, Maltese Bacon said...

Wow, I didn't realize they had beef rendang mix. I'll have to look for some.

Little Corner of Mine said...

Yes Michelle, and if you couldn't find it you can buy it online at
http://www.mytasteofasia.com/