Cheesy Beef Rendang

serves 5
60 mins


Ingredient A

  • 15 g ginger
  • 15 g galangal
  • 5 stalks lemongrass, halved
  • 7 shallots
  • 5 cloves garlic
  • 150 g - 200 g chilli paste

Ingredient B


  1. In a food processor, blend ingredients A into a paste.
  2. In a pot, heat up the oil and fry the paste until fragrant.
  3. Add in the beef and coconut milk. Stir the mixture often until the beef is tender.
  4. Add in the kerisik, turmeric leaf and sliced kaffir lime leaves. Mix well and simmer until the gravy has thicken.
  5. In a casserole, layer it with the pasta and then add the beef rendang. Top it with a handful of Anchor Shredded Mozzarella Cheese.
  6. Bake in a preheated at 180oC for 10 minutes or until the cheese is golden brown.