Traditional Pahang State Spiced Coconut Braised Buffalo
1.00 h
4 raciones
Difficulty:
Media
Ingredients
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
ELABORATION
For Pasta Rendang
- Grind all ingredients using food processor to get a smooth paste.
For the rest
- Boil buffalo for about 3 hours until tender.
- First heat up the oil in the sauce pan and fry the wet Rempah ingredients until fragrant for 8 minutes.
- Add the chilli paste and Stir until oil appears.
- Add plain water and let it boil.
- Put in the boiled buffalo cubes.
- Then, add coconut milk and Roasted coconut paste.
- Reduce the heat and stir well for 3 minutes.
- Then add salt.
- Mix and cook until they slightly dry & blend nicely and buffalo is tender.
- Add in water as per needed.
