Main · Season 15

Wagyu Rendang Pie, Vietnamese Satay, Pickled Daikon Radish

Name: Wagyu Rendang Pie, Vietnamese Satay, Pickled Daikon Radish
Ingredients: 59g peeled shallots; 25g peeled garlic; 25g peeled ginger; 24g lemongrass, white part only; 15g peeled galangal; 12g coriander, stems and roots; 22g long red chillis; 5g chillies whole dried; 8g peeled fresh turmeric; 5g lime leaves; 1 1/2 bay leaves dried; 30g grated coconut; 30g vegetable oil; 30g coconut oil; 22g tamarind paste; 12g coconut sugar; 12g kombu extract; 3g Murray River salt flakes; 4.6g nutmeg ground; pepper black whole 4.2g; fennel seeds 4g; cinnamon stick 4g; 3.6g cumin seeds; 3.6g paprika sweet; 2.7g turmeric ground; 2g coriander seeds; 1.8g star anise whole; 0.8g cardamom pods; 0.3g cloves whole; 16g lemongrass, white part only

Khanh Nguyen

06 Jun 2023

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Components

Ingredients

Season

Ingredients

Sunda Curry Paste

59gpeeled shallots

25gpeeled garlic

25gpeeled ginger

24glemongrass, white part only

15gpeeled galangal

12gcoriander, stems and roots

22glong red chillis

5gchillies whole dried

8gpeeled fresh turmeric

5glime leaves

1 1/2bay leaves dried

30ggrated coconut

30gvegetable oil

30gcoconut oil

22gtamarind paste

12gcoconut sugar

12gkombu extract

3gMurray River salt flakes

Spice Mix

4.6gnutmeg ground

pepper black whole4.2g

fennel seeds4g

cinnamon stick4g

3.6gcumin seeds

3.6gpaprika sweet

2.7gturmeric ground

2gcoriander seeds

1.8gstar anise whole

0.8gcardamom pods

0.3gcloves whole

Beef Rendang

16glemongrass, white part only

6glime leaves

100gkombu extract

56gtamarind paste

100gSunda Curry paste

20gSpice Mix

600gwagyu beef cheek

50gcoconut oil, plus extra if required

40gfine desiccated coconut

500gbeef stock

320gcoconut milk

28gcoconut sugar

Caramelised curry paste

Murray River salt flakes, to season

Freshly ground black pepper, to season

Braised beef cheek

35gcoriander, leaves and stems

60gsteamed glutinous rice

30gkuzu

30gwater, room temperature

300gReserved cashew braising liquid

50gbraised cashew nuts

Rough Puff Pastry

500gunsalted butter

500gplain flour

15gtable salt

10gcaster sugar

240gcold water

10gkombu extract

50gwhole eggs

18gegg yolk

10.2gdouble cream

0.7gMurray River salt fkales

Braised Cashew Nuts

600gbeef stock

125gcashew nuts

Pickled Daikon Radish

100gwater, room temparature

37gapple cider vinegar

37grice flavoured distilled vinegar

12.5gcaster sugar

6gMurray River salt flakes

1daikon radish

Vietnamese Sate and Plum Sauce

60gsatay chilli

50gplum sauce

40ghoisin sauce

30gtamarind paste

20gsriracha

10gkombu extract

6gultrasperse

To Plate

5Pickled Daikon Radish Slices

3 piecesconfetti coriander

3society garlic flowers

Vietnamese Sate and Plum Sauce

1Wagyu Rendang Pie

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

GarlicWagyu BeefRadishAdult SupervisionMainDinnerLunchWinter

Recipe by Khanh Nguyen, Season 15. Originally published by Network 10 on 06 Jun 2023.

Original on 10 Play ↗