Skip to main content

RECIPE: Chef Pradipta’s Beef Rendang

Chef Pradipta Bayu Primpaputra of Hotel Pullman Jakarta, Indonesia recently became the Guest Chef of Spiral of Sofitel Philippine Plaza's Wonderful Indonesia in its Flavors of the World Series. He also had a special one-day exclusive culinary class in which he taught the participants on how to cook traditional Indonesian favorites. Read more about Spiral's Flavors of the World series here --- Wonderful Indonesia


Ingredients:

5-10 pcs Chili
1 tbs Garam Masala
1 can Coconut Water
1 tbs Dry Coconut
1/2 k Beef Hanger
1 can Coconut Cream



Procedure:

Basic Red Paste —

Boil the chili with garlic and shallots until the chili is soft. Blend the chili and remove the seed. Strain the chili and secure the red water mixture. Bring the red water to a boil again then add the Garam Masala. Add Coconut Water. Wait until the mixture secrete oil. Set aside.

Beef Rendang —


Cut Beef Hanger into cubes. In a sauce pan, add the Basic Red Paste and add the Coconut Cream until the mixture secretes oil. Afterwards, add the Beef Hanger and continue cooking once the Beef is tender. It may take 1-2 hours or more. Serve the dish.

Yield: 10 pax


Other recipes by Chef Pradipta --- Chicken Satay and Nasi Goreng  

the kitchen goddess

Comments

Popular posts from this blog

Ca Phe Da Experience at District 1

Going to Vietnam is not complete if you haven't had a bowl of pho, a slice of bahn mi, or a cup of coffee. In our case, its a glass of iced coffee.


Ilustrado Restaurant Anniversary Degustation

Jose Rizal and the Spanish era are synonymous with the word Ilustrado but for me, what comes to mind is this restaurant in Intramuros, Manila. Coincidentally though, Intramuros was once called the Walled City and is rich in history and glamor of the bygone days when Spain ruled the country. Visiting Intramuros is like a history lesson itself and dining at Ilustrado is the cherry on top.

As Ilustrado Restaurant celebrates its 29th anniversary this October, it brings back the specially curated 8-course Ilustrado Degustation by Chef Bernice Pimentel.

"This year, 2019 marks the third year that we have been doing an anniversary degustation and this year, I am not only bringing forth our culinary heritage to the present but also incorporating much more local ingredients," says Chef Bernice.

Kesong Puti Croquettes at Lato with baby mesclun and salsa verde aioli

Sustainable Seafood Month at Marriott Manila

In line with its commitment to serve only the best quality and sustainable kind when it comes to seafood, Marriott Manila once again joined the nationwide Sustainable Seafood awareness campaign this March.