Malaysian Beef Rendang Recipe

Recipe provided by: Allrecipes
 

A classic Malaysian favorite, the beauty of beef rendang is that it is not an overly spicy curry dish... I don't even know if it's classified as a "curry" as Malaysians have always just put it in a way that "rendang" is almost like a category on its own! This dish has a very unique flavor, and if you play around with the quantities of sugar and chilies, a whole range of effects can be produced. Serve this dish with rice.

Kimba's Tip: For super tender chunks of beef, cook the beef in a pressure cooker for 30 minutes before following the methods below. You may also boil the beef beforehand for approx. 40 mins in the 220ml water which will be re-used in Step 5 of the preparation method below.

Ingredients:

2 cups shredded coconut
100g shallots, roughly chopped  
3 cloves garlic, roughly chopped
15 dried red chillies, roughly chopped
5 slices fresh ginger root, roughly chopped
5 lemon grass stalks, whites only, roughly chopped
2 teaspoons coriander seeds 
2 teaspoons fennel seeds 
2 teaspoons cumin seeds
1 pinch grated nutmeg  
1 tablespoon vegetable oil  
625g beef stew meat (rump steaks), cut into 2.5cm cubes  
1½ tablespoons white sugar
5 whole cloves  
1 cinnamon stick  
1 2/3 cups (420ml) coconut milk
220ml water
Salt to taste

Method:   
  1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
  2. Using a blender or a food processor, blend the shallots, garlic, chillies, ginger and lemon grass to a thick paste.
  3. Grind the coriander, fennel, cumin and nutmeg together in a mortar and pestle or coffee grinder.
  4. Using the wok, fry the shallot paste in a little oil for a few minutes, until fragrant. Add the ground spices and cook for 3 to 4 minutes, stirring continuously. Add beef and cook over a medium heat for a further 3 to 4 minutes, stirring, until meat is browned all over.
  5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk and water. Bring to a boil, reduce heat and simmer until most of the liquid has evaporated and the meat is tender, about 1 hour. Season to taste with salt.

1 comments:

Rendang Connection said...

Nice blog!

Rendang is one of the most popular dishes from Padang, West Sumatra. Padang is known by their delicious meals made from coconut milk. You can make it spicy or mild, depend how you like it. :)
http://www.rendangconnection.com/

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