Wednesday, August 26, 2009

Malaysian beef rendang

I cooked beef rendang on Sunday and we ate it for dinner the next night. Like all curries, the rendang really benefited from having "rested" for a day before eating as the flavours were particularly intense.

Serves 2-4 (depending on appetite and number of other courses!)

Process the following ingredients in a food processor:
  • 1 red onion, coarsely chopped
  • 6 cloves of garlic, coarsely chopped
  • 2.5 inches ginger, coarsely chopped
  • 1 stick of lemongrass, coarsely chopped
  • 8 kaffir lime leaves, shredded
  • 2-3 tablespoons of vegetable oil
  • 1 heaped teaspoon of turmeric
  • 0.5 teaspoon coriander powder
  • 0.5 teaspoon cumin powder
  • 2 teaspoons of red chilli flakes or 3 red chillies, diced
Then add this spice mixture to a heavy bottomed saucepan and fry. After a few minutes add:
1.5lb diced stewing steak

Fry until the meat is lightly browned and coated with the spice mixture then stir in the following:
  • Grated flesh of half a coconut
  • 165ml coconut milk
  • A little water so mixture does not dry during simmering
  • Salt to taste
Bring the mixture to the boil then simmer for 1.5-2 hours on low. Serve with rice.

Sorry, no photos. I need to get back into taking photos of anything other than my daughter ;-)

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