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ELABORATION

For Pasta Rendang

  1. Grind all ingredients using food processor to get a smooth paste.

For the rest

  1. Boil buffalo for about 3 hours until tender.
  2. First heat up the oil in the sauce pan and fry the wet Rempah ingredients until fragrant for 8 minutes.
  3. Add the chilli paste and Stir until oil appears.
  4. Add plain water and let it...

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ELABORATION

For Pasta Rendang

  1. Grind all ingredients using food processor to get a smooth paste.

For the rest

  1. Boil buffalo for about 3 hours until tender.
  2. First heat up the oil in the sauce pan and fry the wet Rempah ingredients until fragrant for 8 minutes.
  3. Add the chilli paste and Stir until oil appears.
  4. Add plain water and let it boil.
  5. Put in the boiled buffalo cubes.
  6. Then, add coconut milk and Roasted coconut paste.
  7. Reduce the heat and stir well for 3 minutes.
  8. Then add salt. 
  9. Mix and cook until they slightly dry & blend nicely and buffalo is tender.
  10. Add in water as per needed.
 

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Ingredients 4 persons
  • Rendang Daging Kerbau Main Item
  • 3 kg Buffalo meat (large cube)
  • Pasta Rendang
  • 200 gm Shallot paste
  • 100 ml Garlic paste
  • 100 ml Ginger paste
  • 50 gm Galangal paste
  • 100 gm Lemongrass paste
  • 300 gm Chili paste
  • 100 gm Fresh Turmeric
  • Rendang Daging Kerbau Liquid
  • 250 ml Water
  • Rendang Daging Kerbau Flavouring
  • 500 ml Coconut milk
  • 150 gm Roasted coconut paste
  • Rendang Daging Kerbau Seasoning
  • Season to taste Salt
  • Rendang Daging Kerbau Liquid Fat
  • 300 ml Palm oil
Recipes. The Cook & Chef Institute