Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Beef Rendang

Posted by Bee & John on July 2, 2010 at 7:00 PM

This is not really a recipe I would have tried if it wasn't for this website and my plan to go through all the recipes... however I thought I would give it a go.

Not being very adventurous when we go to an Indian restaurant (I usually order butter chicken) I didn't actually have any idea what this would taste like - but it didn't seem like (considering the ingredients) it would be difficult OR too spicy.

So.... what I did was use all the ingredients but only 1/2 the meat.  I also added more water and steamed some rice in the Varoma while I was at it.  The rice takes a little longer when steamed in the Varoma - about 15 mintues - remember to add enough water to the base if you are steaming rice and/or vegetables!

The meal was a HUGE success.  It was absolutely beautiful!!  It was surprisingly sweet - I think maybe if you have 1/2 the meat, add only 1/2 the sugar - but I just followed the recipe and it was fantastic for me... a little sweet for John.

Honestly - I think this was good enough to really call restaurant quality!  500g of meat (instead of the 1000g) was more than enough for a good meal for John and myself AND plenty for lunch for the next day.  the full kilo of meat would feed a family no worries.

It took me about 10 minutes to get the meal underway and then I cooked it for 45 minutes.

Cost?  The chilli and coconut milk cost me 95c - then it is just the spices and the cost of the meat and rice

HINT: want it tasty but not too spicy?  take the seeds and pith out of the chilli 

HINT: wear gloves when you work with the chilli.... avoids the danger of getting chilli in your eyes when you rub them :-)

Categories: Easy Specialties, Mains