Northern-styled Beef Rendang with Pineapple
700g boiled beef
1 tsp salt
1 tsp turmeric powder
1 tbsp chilli powder
1 tbsp curry powder
600ml MARIGOLD Evaporated Full Cream Milk
1 shallot, diced
5 pips garlic
500g grilled pineapple, cut into bite size
4 tbsp chilli paste
Salt to taste
Marinade beef, salt, turmeric powder, chilli powder, curry powder and MARIGOLD Evaporated Full Cream Milk in a large bowl for 4 hours.
Heat up ghee and add in ginger, shallots and garlic. Then add in chilli paste and stir slowly until fragrant.
Add in chicken, marinade and pineapple. Simmer for 1 hour until beef softens. Add salt to taste and serve.