• Prep Time 60 minutes
  • Cook Time 30 minutes
  • Serving For 3-4 people
  • Difficulty Normal

Recipe Description

This recipe is courtesy of Anchor Dairy.

This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • Rendang Filling:
  • 300g Minced Beef
  • 100g Big Yellow Onion, diced
  • 300g Rendang Paste
  • 2g Salt
  • 1g Black Pepper
  • 10g Gula Melaka
  • 100g Anchor Extra Yield Cooking Cream
  • 25g Kerisik
  • 1pcs Turmeric Leaf
  • 3-4pcs Lime Leaves
  • Sour Cream:
  • 200g Anchor Extra Yield Cooking Cream
  • 40g Lemon Juice
  • 2g Salt
  • Guacamole:
  • 3nos Ripped Avocado
  • 1nos Red Tomato, Diced
  • 0.25nos Big Yellow Onion, Diced
  • 0.5pcs Red Chili
  • 20g Coriander
  • 1.5nos Lime Juice
  • 3g Salt
  • 1g Black Pepper
  • a pinch of Dry Oregano
  • Assemble:
  • 2pcs Tortilla Wrap
  • 150g Rendang Filling
  • 15g Red Capsicum, Sliced
  • 15g Yellow Capsicum, Sliced
  • 60g Anchor Extra Stretch Mozzarella
  • 50g Anchor Shredded Colby Cheddar


    To Prepare Rendang Filling:
  1. Heat pan on medium-high heat, cook minced beef until starts to brown and oil start to render. Strain to remove excess oil and liquid.
  2. Add onions into the same pan and sauteed using the leftover beef fat, cook until lightly brown, add rendang paste cook for 1-2min to bring out the aroma and add in cooked beef.
  3. Add kerisik, season the beef rendang, add anchor extra yield cooking cream, turmeric leaf and lime leaf cook on low heat. Once starts to simmer, check the seasoning, off the heat and set it aside to keep warm for later.
  4. To Prepare Sour Cream :
  5. In a mixing bowl, mix everything with a hand whisk. Allow setting in the chiller for 30mins before using. Store in the chiller for up to 3 days, give it a mix before using
  6. To Prepare Guacamole (Prepare Ahead):
  7. Use a fork to mash the avocado in a mixing bowl, do not need to be smooth. Add the rest of the ingredients and mix well, check to season and adjust accordingly.
  8. Assemble:
  9. Sprinkle half anchor extra stretch mozzarella and anchor Colby cheddar on the wrap, spread rendang filling then sliced capsicum, sprinkle the balance cheese, place another tortilla wrap to sandwich the filling.
  10. Heat a non-stick pan on medium to low heat, place quesadilla and cook until golden brown on each side and cheese is melted.
  11. Cut into 4 pcs, serve with sour cream and guacamole on the side. Enjoy!

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