Minang Style Beef Set



1 hour

1 Serving

Minang Style Beef set also known as beef rendang, is one of the original cuisines of Indonesia. It is a simple-to-prepare & delicious dish best eaten with steamed rice.
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- Rice
60g White Rice - Minang Style Beef
- Stir Fried Long Beans
- Fish Soup
- Milky Mango Soup
Nutrition Value in 1 Serving

Calories
516.0 kcal

Carbohydrate
60.5 g

Fat
12.1 g

Protein
41.2 g

- Rice
120g White Rice - Minang Style Beef
- Stir Fried Long Beans
- Fish Soup
- Milky Mango Soup
Nutrition Value in 1 Serving

Calories
644.0 kcal

Carbohydrate
78.8 g

Fat
15.4 g

Protein
47.3 g

- Rice
150g White Rice - Minang Style Beef
- Stir Fried Long Beans
- Fish Soup
- Milky Mango Soup
Nutrition Value in 1 Serving

Calories
683.0 kcal

Carbohydrate
87.8 g

Fat
15.5 g

Protein
48.0 g
Minang Style Beef

80 g | Beef, sliced thinly |
2-3 cups | Water |
10 ml | Coconut milk |
40 ml | Low fat milk |
1 small pc | Dried tamarind |
1/4 tbsp | Coconut paste (kerisik) |
1 small | Turmeric leaf (small), thinly sliced |
1 | Kaffirlime leaf |
½ tsp | AJI-NO-MOTO® |
½ tsp | Salt |
1 tsp | Sugar |
Ingredients A: blend well
1 cm | Galangal |
1 cm | Ginger |
1 cm | Turmeric |
1 | Candlenut |
1-2 | Birds eye chilies |
1 tsp | Chili paste |
2 | Shallots |
1 clove | Garlic |
2 inch | Lemongras |

- Boil the beef until tender. Add more water if needed. Set aside the beef broth.
- Add blended ingredients (A), coconut milk, milk and enough beef stock to level of beef.
- When boiling, add remaining ingredients.
- Cook for a few minutes, ready to serve.
Stir Fried Long Beans

1/2 tsp | Cooking oil |
70 g | Long beans, cut 2cm |
¼ cup | Water |
½ tsp | RASA SIFU® All in One Seasoning |
½ tbsp | Sweet soy sauce |
Ingredients A: blend well
1 | Shallot |
1 clove | Garlic |
½ | Red chili |
1 | Birds eye chilies |
½ cm | Shrimp paste |
4-5 | Anchovies |

- Heat oil, saute blended ingredients until fragrant.
- Add long beans and water. Stir until almost cook.
- Add remaining ingredients, stir well and ready to serve.
Fish Soup

250 ml | Water |
80 g | Seabass cutlet |
1 | Tomato, cut into wedges |
2 | Birds eye chilies, bruised |
¼ tsp | Chili powder |
½ tsp | AJI-NO-MOTO® |
½ tsp | Salt |
1 | Spring onion, sliced |
Ingredients A:
1 tsp | Minced shallots |
1 thin slice | Ginger |
2 inch | Lemongrass, bruised |
1 | Kaffirlime leaf |
1 tsp | Lime juice |

- Boil water with ingredients (A).
- Add seabass, tomato, birds eye chilies, chili powder AJI-NO-MOTO® and salt.
- When fish is done, turn heat off.
- Sprinkle spring onion and serve.
Milky Mango Pudding

200 ml | Water |
50 ml | Low-fat milk |
½ tsp | Agar-agar powder |
2 sachet | Pal Sweet® Sweetener |
60 g | Diced mangoes |

- Bring to the boil water, milk and agar-agar powder. Stir contanstly.
- Turn heat off, add Pal Sweet® and mangoes.
- Pour into a mould and let it set and chill.
Minang Style Beef

100 g | Beef, sliced thinly |
2-3 cups | Water |
10 ml | Coconut milk |
40 ml | Low fat milk |
1 small pc | Dried tamarind |
1/4 tbsp | Coconut paste (kerisik) |
1 small | Turmeric leaf (small), thinly sliced |
1 | Kaffirlime leaf |
½ tsp | AJI-NO-MOTO® |
½ tsp | Salt |
1 tsp | Sugar |
Ingredients A: blend well
1 cm | Galangal |
1 cm | Ginger |
1 cm | Turmeric |
1 | Candlenut |
1-2 | Birds eye chilies |
1 tsp | Chili paste |
2 | Shallots |
1 clove | Garlic |
2 inch | Lemongras |

- Boil the beef until tender. Add more water if needed. Set aside the beef broth.
- Add blended ingredients (A), coconut milk, milk and enough beef stock to level of beef.
- When boiling, add remaining ingredients.
- Cook for a few minutes, ready to serve.
Stir Fried Long Beans

1/2 tsp | Cooking oil |
70 g | Long beans, cut 2cm |
¼ cup | Water |
½ tsp | RASA SIFU® All in One Seasoning |
½ tbsp | Sweet soy sauce |
Ingredients A:
1 | Shallot |
1 clove | Garlic |
½ | Red chili |
1 | Birds eye chilies |
½ cm | Shrimp paste |
4-5 | Anchovies |

- Heat oil, saute blended ingredients until fragrant.
- Add long beans and water. Stir until almost cook.
- Add remaining ingredients, stir well and ready to serve.
Fish Soup

250 ml | Water |
80 g | Seabass cutlet |
1 | Tomato, cut into wedges |
2 | Birds eye chilies, bruised |
¼ tsp | Chili powder |
½ tsp | AJI-NO-MOTO® |
½ tsp | Salt |
1 | Spring onion, sliced |
Ingredients A:
1 tsp | Minced shallots |
1 thin slice | Ginger |
2 inch | Lemongrass, bruised |
1 | Kaffirlime leaf |
1 tsp | Lime juice |

- Boil water with ingredients (A).
- Add seabass, tomato, birds eye chilies, chili powder AJI-NO-MOTO® and salt.
- When fish is done, turn heat off.
- Sprinkle spring onion and serve.
Milky Mango Pudding

200 ml | Water |
50 ml | Low-fat milk |
½ tsp | Agar-agar powder |
2 sachet | Pal Sweet® Sweetener |
60 g | Diced mangoes |

- Bring to the boil water, milk and agar-agar powder. Stir contanstly.
- Turn heat off, add Pal Sweet® and mangoes.
- Pour into a mould and let it set and chill.
Minang Style Beef

100 g | Beef, sliced thinly |
2-3 cups | Water |
10 ml | Coconut milk |
40 ml | Low fat milk |
1 small pc | Dried tamarind |
1/4 tbsp | Coconut paste (kerisik) |
1 small | Turmeric leaf (small), thinly sliced |
1 | Kaffirlime leaf |
½ tsp | AJI-NO-MOTO® |
½ tsp | Salt |
1 tsp | Sugar |
Ingredients A: blend well
1 cm | Galangal |
1 cm | Ginger |
1 cm | Turmeric |
1 | Candlenut |
1-2 | Birds eye chilies |
1 tsp | Chili paste |
2 | Shallots |
1 clove | Garlic |
2 inch | Lemongras |

- Boil the beef until tender. Add more water if needed. Set aside the beef broth.
- Add blended ingredients (A), coconut milk, milk and enough beef stock to level of beef.
- When boiling, add remaining ingredients.
- Cook for a few minutes, ready to serve.
Stir Fried Long Beans

1/2 tsp | Cooking oil |
70 g | Long beans, cut 2cm |
¼ cup | Water |
½ tsp | RASA SIFU® All in One Seasoning |
½ tbsp | Sweet soy sauce |
Ingredients A:
1 | Shallot |
1 clove | Garlic |
½ | Red chili |
1 | Birds eye chilies |
½ cm | Shrimp paste |
4-5 | Anchovies |
2 | Shallots |
1 clove | Garlic |
2 inch | Lemongras |

- Heat oil, saute blended ingredients until fragrant.
- Add long beans and water. Stir until almost cook.
- Add remaining ingredients, stir well and ready to serve.
Fish Soup

250 ml | Water |
80 g | Seabass cutlet |
1 | Tomato, cut into wedges |
2 | Birds eye chilies, bruised |
¼ tsp | Chili powder |
½ tsp | AJI-NO-MOTO® |
½ tsp | Salt |
1 | Spring onion, sliced |
Ingredients A:
1 tsp | Minced shallots |
1 thin slice | Ginger |
2 inch | Lemongrass, bruised |
1 | Kaffirlime leaf |
1 tsp | Lime juice |

- Boil water with ingredients (A).
- Add seabass, tomato, birds eye chilies, chili powder AJI-NO-MOTO® and salt.
- When fish is done, turn heat off.
- Sprinkle spring onion and serve.
Milky Mango Pudding

200 ml | Water |
50 ml | Low-fat milk |
½ tsp | Agar-agar powder |
2 sachet | Pal Sweet® Sweetener |
60 g | Diced mangoes |

- Bring to the boil water, milk and agar-agar powder. Stir contanstly.
- Turn heat off, add Pal Sweet® and mangoes.
- Pour into a mould and let it set and chill.






