with MARIGOLD LADY GENERAL Full Cream Sweetened Condensed Milk
Beef Short Rib Rendang
Made With MARIGOLD
KING OF KINGS Full Cream Evaporated Milk
Ingredients
½ can MARIGOLD KING OF KINGS Evaporated Milk
4 tbsp cooking oil
500g beef short ribs, cut into 5cm x 5cm chunks
3 kaffir lime leaves
1 tsp brown sugar
1 stalk lemongrass, white part only, bruised
1 3-cm piece galangal, bruised
½ tsp salt
Spice Paste
15 red chillies, chopped
10 shallots, chopped
2 garlic cloves
2-cm piece ginger
Method
1
Place spice paste ingredients into a blender and blend until smooth.
2
Heat oil in a heavy-bottom saucepan and fry the spice paste over medium heat for about 10 minutes, stirring until the mixture starts to release oil.
3
Add the beef, lime leaves, brown sugar, lemongrass and galangal and stir to mix.
4
Add MARIGOLD Evaporated Milk and salt, and bring to a boil. Reduce heat to low so that the mixture cooks at a very gentle simmer – it should barely quiver while cooking.
5
Put the lid on and cook for about 2½ hours, or till the meat is very tender and the gravy is thick.
6
Serve with steamed white rice.
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