Reapply Your Make-Up, and Serve with a Smile

Mills' Beef Rendang

The only thing that lulls the time away and yields scrumptious result is, cooking.

Yes, you have anxiety when the batter is slightly runny. Sweat drips down your forehead from the heat the wok let out when you're boiling eggs.

That's why i recommend removing your make-up prior to cooking.

Or at least get a waterproof mascara.

I cooked beef rendang last week and it was, bien.

The thing about cooking beef rendang is, it requires lenghty preparation time. You need to boil the beef for about two hours prior, to make sure they're tender.

And then there's also the blending of onions, garlics, lemongrass, ginger, tumeric, and dried chillies to make a paste! That alone will take you about thirty minutes.

And then there's the simmering of the rendang. If you want it dry, you have to simmer the rendang for an hour or so.

Cooking rendang is hard work, but your guests compliments you (for being a hot sexy cook) and your cooking, you KNOW you deserve a cooking show in Asian Food Channel.

For a hearty Beef Rendang meal, this is my recipe:


Mills' Beef Rendang Recipe (Serves 4-6)

Estimated prep. time: Three hours

Note: Goes well with white rice or bread!


Ingredients
One teaspoon of salt

One tablespoon of brown sugar

Two chicken stock cubes

8 tablespoons of Kurma or Curry powder

5 pieces of kaffir leaves

three pieces of turmeric leaves

One packet of coconut milk

One cup of assam jawa juice

One kilogram of local beef (choose local beef because local beef tenders faster)


[To Blend]


3 Red Onions

10 cloves of Garlic

5 stalks of lemongrass

Half a ginger

Half a turmeric

10 to 20 pieces of dried chillies (soak the dry chillies in hot water for 10 minutes before blending)


Instructions:

1. Boil the beef cutlets for two hours.

2. Fry the blended paste for a few minutes.

3. Add kurma or curry powder. Stir the powder into the paste evenly.

4. Add coconut milk. Stir evenly.

5. Add three cups of water (or you can use the stock from the beef).

6. Add salt, brown sugar, chicken stock cubes, and assam jawa juice.

7. When the beef cutlets are ready, add the beef cutlets.

8. Add kaffir leaves and turmeric leaves.

9. Stir evenly and simmer until dry.
 
10. Reapply your make-up, and serve with a smile.