Rendang
By Go Sugimoto
The beauty of rendang is in harmonising the bounty of nature into a single mouthful.
Servings: 10(pieces of meat) | Prep: 10 minutes | Cook: 10 hours
By Go Sugimoto
The beauty of rendang is in harmonising the bounty of nature into a single mouthful.
Servings: 10(pieces of meat) | Prep: 10 minutes | Cook: 10 hours
700 grams of beef (large cuts)
200ml of instant coconut milk
7 cloves of garlic
8 pieces of large red chili
4 lime leaves, seperate the spine.
2 large eggs(each around 50g without shell, divided)
2 tbsp milk
1 tsp of pepper
Put salt to taste.
Boil the spaghetti
Toast the garlic in olive oil
Coat the pasta in the sauce
Incorporate the pasta water
Serve and enjoy!