Try these delicious Rendang Halal Snack Pack. If you're looking for a late-night snack, and you've got extra rendang, make this halal snack pack. The original HSP – fries topped with doner kebab meat plus cheese and a ton of sauce – was invented in Melbourne. Instead of regular rice or lemang, give this a try with your rendang! Click here for full recipe.

%rating%
%duration%

%title%

%title%

emborg
remove_btn
comment_img
Emborg placeholder
%rating%
%duration%

%headings%

%desc%

Ingredients
Instructions
Comments

Rendang Halal Snack Pack

Asian
Dinner
Beef
Easy Recipes
Appetizer & Snacks

If you're looking for a late-night snack, and you've got extra rendang, make this halal snack pack. The original HSP – fries topped with doner kebab meat plus cheese and a ton of sauce – was invented in Melbourne. Instead of regular rice or lemang, give this a try with your rendang!

1 hr

10 persons

Ingredients

    Add to shopping list

    Instructions

    • Start by blending all the ingredients for the paste.

    • To make the randang, in a wok, melt the Emborg Cook & Bake on a high heat. Once melted, add the blended ingredients and stir often until the paste has dried out and small pockets of oil have risen to the surface (pecah minyak).

    • Add the beef and stir to coat, then add the powdered spices and a small splash of water. Leave to simmer and reduce slightly for about 5 minutes to infuse the spices.

    • Then, add the coconut cream, gula melaka and asam keping. Continue simmering away and reducing until the beef is tender and the paste has thickened, about 15–20 minutes. The colour of the paste should have turned a deeper reddish-brown by the end of this process.

    • Season with salt and add kerisik, kaffir lime leaf and asam keping. Simmer for another minute or two to infuse the aromatics, adjust the consistency by either reducing further or adding a little water to thin it out – and the rendang is done.

    • For the fries, deep-fry them in oil at 175°C for 3–4 minutes. Then, transfer them to a big metal bowl and toss with salt to taste.

    • To assemble, layer fries at the bottom of your serving plate. Top with hot rendang and immediately add the Emborg Shredded Mozzarella on top to let it melt. Drizzle chilli sauce, toum and BBQ sauce over the cheese. Top with fresh kunyit leaves and serve!

    Rendang Halal Snack Pack - Emborg

    Please accept marketing & statistics cookies to watch this video.

    How was this recipe?

    Rate this recipe

    Comments(0)

    profile_pic

    %name%

    %time_passed%

    %comment%

    profile_pic

    %name%

    %time_passed%

    %comment%

    %image_array%
    %replycount%
    %reply%
    emborg
    1 hr
    10 persons

    Rendang Halal Snack Pack

    If you're looking for a late-night snack, and you've got extra rendang, make this halal snack pack. The original HSP – fries topped with doner kebab meat plus cheese and a ton of sauce – was invented in Melbourne. Instead of regular rice or lemang, give this a try with your rendang!
    Rendang Halal Snack Pack - Emborg


    10 persons

    Ingredients

      Add to shopping list

      Instructions

      • 1. Start by blending all the ingredients for the paste.

      • 2. To make the randang, in a wok, melt the Emborg Cook & Bake on a high heat. Once melted, add the blended ingredients and stir often until the paste has dried out and small pockets of oil have risen to the surface (pecah minyak).

      • 3. Add the beef and stir to coat, then add the powdered spices and a small splash of water. Leave to simmer and reduce slightly for about 5 minutes to infuse the spices.

      • 4. Then, add the coconut cream, gula melaka and asam keping. Continue simmering away and reducing until the beef is tender and the paste has thickened, about 15–20 minutes. The colour of the paste should have turned a deeper reddish-brown by the end of this process.

      • 5. Season with salt and add kerisik, kaffir lime leaf and asam keping. Simmer for another minute or two to infuse the aromatics, adjust the consistency by either reducing further or adding a little water to thin it out – and the rendang is done.

      • 6. For the fries, deep-fry them in oil at 175°C for 3–4 minutes. Then, transfer them to a big metal bowl and toss with salt to taste.

      • 7. To assemble, layer fries at the bottom of your serving plate. Top with hot rendang and immediately add the Emborg Shredded Mozzarella on top to let it melt. Drizzle chilli sauce, toum and BBQ sauce over the cheese. Top with fresh kunyit leaves and serve!