Serves 6 people
500 g minced beef
1 box large instant lasagna sheets (250 g)
4 tbsp plain flour
1 egg (beaten)
5 tbsp butter
2 cups coconut milk
4 cups fresh milk
2 cup shredded mozarella cheese
1 cup Parmesan cheese
2 onion (chopped)
4 cloves garlic (chopped)
2 cm galangal
2 cm ginger
2 stalk lemon grass
1 inch fresh turmeric
6 pcs kaffir lime leaves (reserve 2 pcs for garnishing)
1 pcs turmeric leaf
2 bird's eye chilli
2 tbsp kerisik (toasted coconut paste)
10 pcs dried chilli (cut and soaked)
2 pcs asam gelugur (soaked with water, drained)
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp black pepper
2 tsp chilli powder
¼ tsp nutmeg
3 tsp salt (1 tsp for Bechamel Sauce, 2 tsp for Rendang)
2 ½ tbsp sugar
4 tbsp cooking oil

Recipe Courtesy of
Asian Food Network

Beef Rendang Lasagna

This lasagna fusion dish is great for those who loves local flavor. It’s creamy, bold in flavor with the use of rendang paste.

Difficulty: Medium

Preparation: 15 min
Cook: 35 min
Clean up: 10 min

Steps: 3 steps
29 Ingredients

Difficulty: Medium
Steps: 3 steps
29 Ingredients

Preparation: 15 min
Cook: 35 min
Clean up: 10 min

Instructions

Cooking
- In a saucepot, under low medium heat, melt butter. Add flour, stirring well until smooth, and golden sandy in colour.
- Add warm milk one cup at a time, to the butter mixture, stirring well till it forms a smooth and thick sauce.
- Season with salt and nutmeg. Remove from heat.
- Set Bechamel sauce aside.

Blending/ Sauteing
- Using a food blender, blend onions, garlic, galangal, ginger, lemongrass, fresh turmeric, bird eye chilli and dried chilli to form a smooth paste
- In a pan under medium heat, add 4 tbsp cooking oil.
- Add minced meat. Leave it to cook, stirring well till it turns brown a little.
- Add ground coriander, ground cumin, chilli powder and black pepper. Stir well. Leave to cook.
- Add spice paste to the browned meat, kaffir lime, asam gelugur, kaffir lime leaves and turmeric leaf. Leave to cook till oil surface, stirring well.
- Add coconut milk, kerisik. Season with salt sugar. Stir well. Lower heat and leave to cook till gravy thickens slightly. It should be saucy. Turn heat off. Remove pan from heat.

Baking
- Ladle some rendang sauce to the base of the baking tray.
- Arrange lasagna sheets on a baking tray and add few spoonful of rendang sauce.
- Next add few spoonsful of béchamel sauce. Sprinkle with Parmesan cheese and top with mozzarella cheese. Drizzle a little beaten egg.
- Repeat process till all lasagna sheets are used up.
- For the last top layer, garnish with shredded kaffir lime leaves.
- Cover with aluminium foil.
- Bake at 180 d for 25 to 30 mins.
- Remove aluminium foil and let it bake for 10 to 15 mins more until cheese brown a little

Plate and Serve!

Remove from oven. Leave to cool slightly and cut into squares. Serve immediately

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Name: Beef Rendang Lasagna
Prep time: P0Y0M0D0H15M0S
Cook time: P0Y0M0D0H35M0S
Total time: P0Y0M0D0H50M0S
Yield: Serves 6 people
Cuisine: Asian
Ingredients: 500 g minced beef; 1 box large instant lasagna sheets (250 g); 4 tbsp plain flour; 1 egg (beaten); 5 tbsp butter; 2 cups coconut milk; 4 cups fresh milk; 2 cup shredded mozarella cheese; 1 cup Parmesan cheese; 2 onion (chopped); 4 cloves garlic (chopped); 2 cm galangal; 2 cm ginger; 2 stalk lemon grass; 1 inch fresh turmeric; 6 pcs kaffir lime leaves (reserve 2 pcs for garnishing); 1 pcs turmeric leaf; 2 bird's eye chilli; 2 tbsp kerisik (toasted coconut paste); 10 pcs dried chilli (cut and soaked); 2 pcs asam gelugur (soaked with water, drained); 1 tbsp ground coriander; 1 tbsp ground cumin; 1 tsp black pepper; 2 tsp chilli powder; ¼ tsp nutmeg; 3 tsp salt (1 tsp for Bechamel Sauce, 2 tsp for Rendang); 2 ½ tbsp sugar; 4 tbsp cooking oil