INGREDIENTS:
- Beef for rendang 300g
- Miyachan Aka Miso 40g
- Coconut milk 200ml
- Lemongrass 2 stalks
- Kaffir lime leaves 2 leaves
- Bay leaves 2 leaves
- Ground pepper 2g
- Granulated sugar 5g
- Water as needed
GROUND SPICES:
- Cashew nuts 30g
- Shallots 80g
- Garlic 10g
- Curly red chili 40g
- Ginger 2cm
- Turmeric powder 1g
- Nutmeg powder 1g
- Chili powder 2g
- Coriander powder 1g
- Cardamom powder 1g
- Cinnamon powder 1g
- Cooking oil as needed
METHOD:
Blend the ground spices and add a little oil.
Sauté the blended spices until fragrant.
Add bay leaves, kaffir lime leaves, and lemongrass, and cook until wilted.
Add the beef and stir until well coated with the spices.
Pour in the coconut milk and add water as needed, stirring until the beef is cooked through and the flavors are absorbed.
Add miso, ground pepper, and sugar, stirring until evenly mixed.
Rending with miso seasoning is ready to serve.
