Rendang Nasib Cili Api dan Pulut Kuning (Bird’s Eye Chilli Beef Rendang and Yellow Glutinous Rice) is a feast for the senses, combining tender, aromatic rendang infused with the bold heat of cili api (bird’s eye chili) and slow-cooked to perfection. Paired with a golden, glutinous rice, this dish offers a balance of rich flavors and textures that are both comforting and celebratory.
Zura’s mastery of Thermomix® techniques will take you through each step, revealing how easily you can recreate traditional flavors with modern convenience. Save the date, and prepare to learn from one of the best!
Ingredients:
Pulut Kuning
- 500 g glutinous rice, rinsed
- 1000 g water
- 1 tsp ground turmeric
- 2 dried tamarind pieces (asam keping)
- 1 tsp salt
- 2 pandan leaves, tied into knots
Rendang Nasib Cili Api
- 1520 g water
- 300 g beef lungs
- 100 g beef spleen
- 2 pieces tamarind
- 4 tsp salt
- 50 g cooking oil
- 50 g bird’s eye chillies (chili api)
- 40 g onions, cut in half
- 3 garlic cloves
- 20 g fresh turmeric
- 5 g tamarind paste, deseeded
- 500 g beef, cut in cubes (1 cm x 1 cm)
- 2 stalks lemongrass, white part only
- 450 g coconut milk
- 45 g gula Melaka
- 50 g toasted coconut paste (kerisik)
- 3 kaffir lime leaves
- 1 turmeric leave, thinly sliced, plus extra for garnishing
Preparation
Pulut Kuning
- Place a bowl mixing bowl lid, weigh in glutinous rice and water. Add ground turmeric, tamarind pieces, salt and pandan leaves to the bowl. Mix and set aside to soak for at least 1 hour or overnight. Drain through Varoma dish and place pandan leaves on top of soaked glutinous rice, making sure that some holes are remain unobstructed. Close Varoma lid and set aside.
Rendang Nasib Cili Api
- Place 1500 g water, beef lungs, beef spleen, tamarind pieces and 1 tsp salt in mixing bowl, boil 30 min/100°C/Reverse/Spoon. Leave to cool for 15 minues. Cut cooked beef lungs and beef spleen in small pieces. Clean mixing bowl.
- Place cooking oil, bird’s eye chillies, onions, garlic, turmeric in mixing bowl, blend 20 sec/speed 8. Scrape down sides of mixing bowl with spatula.
- Sauté 4 min/120°C/Spoon. Meanwhile, mix tamarind paste in 20 g water in a small bowl and set aside.
- Add beef cubes, reserved tamarind mixture, lemongrass and 3 tsp salt. Set Varoma into position (see tips), cook 30 min/Varoma/Reverse/Spoon. Remove Varoma and set aside. Carefully open Varoma lid, transfer steamed rice to the bowl with 200 g coconut milk and mix well. Transfer rice back into Varoma dish.
- Add reserved cooked beef lungs and beef spleen pieces, gula Melaka, 250 g coconut milk, toasted coconut paste, kaffir lime leaves and turmeric leave slices to mixing bowl. Set Varoma dish in position, cook 15 min/Varoma/Reverse/Spoon. Let stand for 5 minutes. Transfer to a serving bowl. Garnish with sliced turmeric leaves. Serve hot with steamed glutinous rice.