prep time15 minutes
cook time40 minutes
serves2-3 pax
Ingredients
| 250 g | San Remo Elbows |
|---|---|
| 600 g | Beef, cut into pieces |
| 400 ml | Coconut milk |
| 80 g | Roasted coconut paste (Kerisik) |
| 5 pcs | Kaffir lime leaves, sliced |
| 2 pcs | Turmeric leaves, sliced |
| 400 g | Grated cheddar cheese |
| 200 g | Grated mozzarella cheese, for topping |
| 4-5 tbsp | Cooking oil |
For rendang paste (blended ingredients)
| 15 g | Ginger |
|---|---|
| 15 g | Galangal |
| 5 stalks | Lemongrass |
| 7 cloves | Onion |
| 5 cloves | Garlic |
| 150 g - 200 g | Chili paste |
Method
- Cook San Remo Elbows according to the packet instructions.
- Heat cooking oil in a frying pan, sauté rendang paste until fragrant and the oil starts to separate.
- Add in beef, coconut milk and stir well. Bring to boil and simmer under low heat until beef tender. Stir occasionally.
- Add in roasted coconut paste, kaffir lime leaves, turmeric leaves, San Remo Elbows and cheddar cheese. Cook until gravy is thickened.
- Place filling into casserole dish and top with mozzarella cheese. Bake in preheat oven at 180°C for 10 minutes or until golden brown.
