Rendang Noodle Burger
Ingredients
1,250 grams egg noodles,boiled
10 eggs, beaten
75 ml water
2 1/2 teaspoons salt
1 1/4 teaspoon white pepper powder
rendang sauce:
3.750 ml coconut milkfrom 2 1/2 coconuts
5 stalks lemongrass,smashed
5 turmeric leaves, knotted
10 lime leaves, midribs removed
5 teaspoons salt
2 1/2 teaspoons sugar
1 1/4 teaspoon white pepper powder
ground spices blend:
25 curly red chili peppers
15 large red chili peppers
30 cloves shallot
15 cloves garlic
5 cm ginger
5 cm galangal
10 candlenuts, toasted
2 1/2 teaspoons coriander seeds
patty ingredients:
1,000 grams tetelan (the mixture of beef meat, joint, and fat scraped from beef bone),mashed
10 cloves garlic,crushed
5 tablespoons rendang paste
5 eggs
250 ml iced water
2 1/2 tablespoons crispy shallot
100 grams sago starch
additional ingredients:
4 cucumber, sliced
5 tomato, sliced
10 lettuce leaves, shredded
Cooking Steps
- Rendang sauce: boil coconut milk, ground spices blend, lemongrass, turmeric leaves, lime leaves, salt, sugar, and pepper until cooked and slightly thickened. Set aside.
- Noodles bun: grill noodles mixture on the pan while forming it into a bun with 8 cm diameter and 1 ½ cm thickness using a ring mold. Set aside.
- Patty: mix tetelan, garlic, rendang paste, salt, pepper, eggs, iced water, and crispy shallots. Add sago starch. Stir well.
- Form it into a patty with 8 cm diameter and 1 cm thickness using a ring mold, Grill it until well-done. Keep glazing patty with rendang seasoning when grilling.
- Stacking burger: put lettuce and patty on a noodles bun. Spread rendang sauce on top of the patty. Put sliced cucumbers and tomatoes on top of it. Cover it with a noodles bun.
- Rendang Noodle Burger is ready to serve.