Vietnamese Lemongrass Chicken Salad
Vietnamese Lemongrass Chicken Salad
August 13, 2018
Roti Jala
Roti Jala
August 28, 2018
Beef Rendang Burger

Beef Rendang Burger

Let’s move over Nasi Lemak Burger. Introducing, [drum rolls] Beef Rendang Burger!

No, we are not dipping beef patty in rendang sauce. We MAKE our own rendang beef patty with ‘kerisik’ and homemade rendang paste. Together with coconut milk mayonnaise, this thing is da bomb!

Preparation

for 4 burgers

 

Difficulty level

 

Beef patty

  • 500 g minced beef
  • ½ tsp salt
  • ½ tsp black pepper

 

Rendang paste

  • 1 cup grated coconut
  • 4 shallots
  • 4 cloves garlic
  • 2 stalks lemongrass, coarsely chopped
  • 8 dried red chillies, soaked, coarsely chopped
  • 20 g galangal, coarsely chopped
  • 20 g ginger, coarsely chopped
  • 20 g turmeric, coarsely chopped
  • 4 kaffir lime leaves, coarsely chopped
  • 60 ml oil
  • ½ tsp salt
  • 1 tsp brown sugar

 

Coconut milk mayonnaise

  • 100 ml coconut milk
  • 1 stalk lemongrass, bruised
  • 4 kaffir lime leaves
  • A pinch of salt

 

Garnish

  • Baby romaine lettuce, shredded
  • Red onion, sliced

Step-by-step

Coconut milk mayonnaise

  1. In a saucepan, add coconut milk, bruised lemongrass and kaffir lime leaves.
  2. Turn on medium-low heat. Stir occasionally to prevent sticking to the bottom of the pan.
  3. Once boil, add a pinch of salt.
  4. Cook until coconut milk reduced to about 1/3 and thick.
  5. Off heat and chill in refrigerator.

 

Rendang paste

  1. On a medium-heat pan, toast grated coconut for about 10 to 15 minutes until browned. Set aside.
  2. Using pestle and mortar or food processor, grind together shallots, garlic, lemongrass, dried chillies, galangal, ginger, turmeric and kaffir lime leaves into a fine paste.
  3. Heat 60 ml of oil on medium-low heat.
  4. Add chilli paste. Stir-fry for about 10 minutes or until colour turned darker.
  5. Add toasted grated coconut. Stir-fry for about 1 minute until well mixed.
  6. Add salt and sugar. Stir-fry for another minute. Let cool.
  7. Grind rendang mixture into a finer paste.

 

Beef patty

  1. In a mixing bowl, mix together minced beef, rendang paste, salt and black pepper.
  2. Using your hands, form 4 patties equally. Flatten each patty to about 1 to 1.5 cm thick.
  3. Heat oil on medium-heat.
  4. Add beef patty. Cook for 2½ to 3 minutes each side or until cook through.
  5. Spread butter on all the buns.
  6. Using the same pan, place bun butter side down.
  7. Toast about 30 to 60 seconds or until lightly browned.

 

Assemble the burger

  1. Assemble with buns, coconut milk mayonnaise, shredded lettuce, sliced red onions, beef rendang patty and fried egg or “telur mata”.
  2. Enjoy!



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