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Beef Rendang Poutine Burger

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Author: Linda | Brunch-n-Bites


  • Beef rendang paste
  • 4 shallots
  • 5 garlic
  • 2 cm fresh ginger
  • 2 cm fresh galangal
  • 4 Fresno red chilli
  • 4 Thai chili optional
  • 1/4 cup water
  • Salt
  • 2 tbs oil
  • 1 lb beef shanks
  • 800 ml coconut milk
  • Salt
  • Pepper
  • 2 stalks lemongrass
  • 5 lime leaves
  • 5 bay leaves
  • 1 tsp turmeric
  • 2 tbs nutmeg powder
  • Curly baked potato
  • 1 lb Idaho potato
  • 2 tbs olive oil
  • Salt
  • Pepper
  • Hawaiian sweet rolls/ dinner rolls toast
  • Shredded lettuce


  • In a food processor, combine shallots, garlic, ginger, galangal, chili, salt, and water. Blend until it becomes a paste.
  • Lightly coat the beef with salt and pepper.
  • In a wok, heat the oil and cook the beef for 2-3 minutes in high heat. Set aside.
  • Add the paste to the wok and fry for 3-5 minutes. Return the beef back to the wok.
  • Add lemongrass, lime leaves, bay leaves, nutmeg powder, and turmeric. And continue stirring for another 3-5 minutes.
  • Add coconut milk to the wok and continue stirring in high heat until the coconut milk breaks apart/separates. This is important to get the oil from coconut. Once it separates/simmer, turn the heat to low and cook for 3-4 hours covered. You need the steam to help the cooking process.
  • Curly baked potato: using a spiralizer, spiralize the potatoes and boil for 3-4 minutes.
  • Preheat the oven to 450F. Coat potatoes with oil, salt, and pepper; and place on a baking sheet. Make sure you give enough room.
  • Bake for 15-25 minutes, flipping a couple times through out until they are nice and crispy.
  • To toast a bun on a grill, grill pan, or griddle, split the bun open, place it cut side down on the grill, and grill until light golden brown, about 10 seconds.
  • To assemble: add shredded lettuce to one side of a bun. Add beef rendang, topped with curly fries and add more beef rendang sauce.