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Beef bavette rendang

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

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Allergens and dietary requirements

  • Crustaceans
  • Sulphite

Ingredients

5
kg
bavette
15
g
ground cumin
15
g
coriander
15
candle nuts, roasted
6
cm
galangal root
6
cm
ginger
15
cloves
garlic
6
onions, roughly cut
1
tbsp
trassi (shrimp paste)
10
red chilli pepper
3
stalks
lemongrass
1
tbsp
palm sugar (gula jawa)
5
cans
coconut milk
6
leaves
fresh Indonesian bay leaves
10
leaves
kaffir lime

Scale recipe

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