Learn from us: Recipes

Rendang Danish

Ingredients A :

• 1000 gr High Protein Wheat Flour
• 15 gr Instant Yeast
• 50 gr Granulated Sugar
• 50 gr Honey
• 50 gr Milk Powder
• 500 gr Ice Water
• 25 gr Pandan Leaf Infused Water

Ingredients B :

• 120 gr FILMA® Prestige Margarine
• 15 gr Salt

Ingredients C :

• 500 gr FILMA® Puff Pastry (cut into 25 X 25 cm squares)

Ingredients D : (egg wash)

• 50 gr Whole Egg (1 egg)
• 50 gr Milk

Instructions :

1. Mix Ingredients A until partially combined, then add Ingredients B and mix until the dough is fully combined and elastic. Rest the dough in the freezer until it becomes cold and firm to prevent excessive expansion during the folding process.
2. Wrap the FILMA® Puff Pastry with the chilled dough from the freezer. Perform double and single folds, then rest the dough at room temperature for 10-15 minutes. Roll out the dough to a thickness of 2 cm. Take half of the dough and thinly slice it to a thickness of 2 mm for layering.
3. Roll out the other half of the dough to a thickness of 3 mm.
4. Cut the dough into 12 X 12 cm squares. Then, cut one corner of the square and make three lines on each side. Fill with a sufficient amount of beef rendang filling and seal it (using the egg wash) with the prepared layered dough for the folded dumpling.

Beef Rendang

Main Ingredients :

• 1000 gr Beef (thigh part, cut into cubes)
• 1000 gr Coconut Milk

Ground Spices :

• 20 Red Chili Peppers
• 20 Shallots
• 7 Garlic Cloves
• 3 cm Ginger
• 3 cm Galangal
• 1 tsp Coriander
• 1 tsp Pepper
• 150 gr FILMA® Cooking Oil
• 150 gr Water

Additional Spices :

• 3 Lemongrass Stalks
• 7 Kaffir Lime Leaves
• 3 Turmeric Leaves
• 2 pieces Tamarind Peel
• 3 cm Cinnamon Stick
• 5 Cloves
• 2 Star Anise
• Salt to taste

Instructions :

1. Cut and wash the beef into desired shapes.
2. Grind all the ground spices.
3. Put the ground spices into a pot or pan, then add the coconut milk and beef.
4. Stir continuously until it thickens, making sure the coconut milk doesn’t split.
5. While stirring, add lemongrass, kaffir lime leaves, turmeric leaves, tamarind peel, and salt.
6. Continue stirring until it dries up and turns dark brown.
7. Don’t forget to add cinnamon sticks, star anise, and cloves.
8. Cook the rendang until it becomes dry and releases oil.