Beef Rendang with Mashed Potatoes
Ingredients
500g beef fillet
4 tbsp coconut oil
1 can MARIGOLD Evaporated Filled Milk
1 turmeric leaf
2 tbsp kerisik
Salt and sugar to taste
Store-bought mashed potato, follow cooking instructions on package
Ingredients for rendang gravy:
10 tbsp chilli paste
4 tbsp meat curry powder
10 tbsp onion paste
2 tbsp garlic paste
1 tbsp ginger paste
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Combine MARIGOLD Evaporated Filled Milk and rendang gravy ingredients in a non-stick pot. Cook it over medium heat, stirring often for 30 minutes. Then add in turmeric leaf, kerisik, salt and sugar to taste. Set aside.
Heat pan with coconut oil and cook beef for 6 to 8 minutes on each side or until cooked. Allow meat to sit covered with a foil for 5 minutes before cutting it into slices.
Pour rendang gravy over beef slices and serve with mashed potatoes.
Rendang gravy can be stored for up to a week in the refrigerator or up to a month in the freezer.
