Spicy Beef Rendang Lasagne
Ingredients
Ingredients for filling:
600ml MARIGOLD Evaporated Filled Milk (1½ tin)
100g coconut paste, fried and ground
120g fresh button mushrooms, cut into 4 pieces
4 tsp tomato paste
100-120g tomato, sliced
100-120g red or green capsicum, sliced
4 cubes beef stock
30g sweet basil
300g mozarella cheese
300g mozarella cheese
Rendang beef, shredded
Ingredients for bechamel sauce:
1 liter MARIGOLD Evaporated Filled Milk (2½ tin)
250g plain flour
200g butter
Ingredients for spice paste (blended):
4 teaspoon of oil
100g red chilli
6 sticks of chilli padi
150g onion
100g ginger
¼ cup of water
50g garlic
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Filling:
Heat up cooking oil, then add in the tomato paste and fry till it becomes reddish color. Add in spice paste and fry for 5 mins.
Leave the paste to boil and add in the leftover Beef Rendang (or minced beef) and beef stock, simmer for 20 mins.
Add in tomato, sweet basil, fried grounded coconut paste, button mushroom and sliced capsicum (red or green). Then, pour MARIGOLD Evaporated Filled Milk into the mix and simmer for 20 mins.
Prepare lasagne sheets as per the instructions on the packaging.
Bechamel sauce:
Melt the butter, add flour and cook till it becomes thick and bubbly.
Pour in MARIGOLD Evaporated Filled Milk and cook till creamy and thick. Remove and set it aside.
Assembly:
Place lasagne sheet in 8cm x 8cm baking tray.
Assemble lasagne sheet onto aluminium foil.
Brush the bechamel sauce on the lasagne sheet.
Spread the beef fillings onto the lasagne sheet (repeat the steps till you assemble 4 layers) and spread the mozarella cheese on top.
Put the lasagne into oven and bake for 30 mins (ensure the oven is preheated at 180°C).
Serve warm.
Butter can be replaced with margarine or cooking oil.
