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Beef Rendang Roulade
Glutinous rice balls are filled with pulled beef rendang-style, and covered with a sweet-savoury peanut glaze.
Western
Ingredients
Beef Rendang Roulade
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Yield
−
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Price of dish on Menu
Total Cost of Ingredients
RM0.01
Cost per Serving
Food Cost Margin
Turmeric Glutinous Rice
Glutinous Rice, soaked for 4 hours
/g
100.0 g
0%
Yellow Ginger Powder
/g
30.0 g
0%
Filtered Water
/g
200.0 g
0%
Coconut Milk
/g
250.0 g
0%
Minced Beef Rendang
Minced Beef
/g
100.0 g
0%
Onion, chopped
/g
10.0 g
0%
Shallot, chopped
/g
10.0 g
0%
Garlic, chopped
/g
10.0 g
0%
Galangal, chopped
/g
10.0 g
0%
Turmeric Leaves
/g
10.0 g
0%
Fresh Yellow Ginger, grated
/g
10.0 g
0%
Grated Coconut (Kerisik)
/g
50.0 g
0%
Fine Salt
/g
5.0 g
0%
Peanut Glaze
Lady's Choice Peanut Butter 3kg
/g
40.0 g
0%
Lady's Choice Real Mayonnaise 3L
/g
60.0 g
0%
Garnish
Red Chilli, chiffonade
/g
5.0 g
0%
Spring Onion, chiffonade
/g
5.0 g
0%
/
Turmeric Glutinous Rice
-
Glutinous Rice, soaked for 4 hours 100.0 g
-
Yellow Ginger Powder 30.0 g
-
Filtered Water 200.0 g
-
Coconut Milk 250.0 g
Minced Beef Rendang
-
Minced Beef 100.0 g
-
Onion, chopped 10.0 g
-
Shallot, chopped 10.0 g
-
Garlic, chopped 10.0 g
-
Galangal, chopped 10.0 g
-
Turmeric Leaves 10.0 g
-
Fresh Yellow Ginger, grated 10.0 g
-
Grated Coconut (Kerisik) 50.0 g
-
Fine Salt 5.0 g
Peanut Glaze
Garnish
-
Red Chilli, chiffonade 5.0 g
-
Spring Onion, chiffonade 5.0 g
Preparation
-
Turmeric Glutinous Rice
- Combine turmeric and filtered water, soak glutinous rice for 4 hours. Drain and set aside.
- Combine coconut milk, Knorr Chicken Stock in a tray along with soaked glutinous rice. And steam for 45 minutes or until cooked.
- Once cooked, remove and let it cool to room temperature.
-
Minced Beef Rendang
- Saute shallots, onion, garlic and galangal and fresh turmeric till fragrant and oil has separated.
- Add in minced beef and grated coconut. Season with Knorr Chicken Stock and salt.
- Set aside, keep warm.
-
Peanut Glaze
- In a bowl, combine all ingredients together and set in chiller. Use when required.
-
Garnish
- Place a cling film on the mat and cover two thirds of one side of the wrap with turmeric glutinous rice approximately 1cm high.
- Add the beef rendang in a line on top of the rice.
- Using a wooden rolling mat, start rolling up the ingredients, roll it away from you, while keeping the roll tight.
- Unfold the mat and cut the rice roll accordingly.
- Serve on a platter drizzled with the peanut glaze and garnish with chilli and spring onion chiffonade.
