Beef rendang a Malaysian signature dish. Contributed by Peter.
Ingredients:
1 1/2 lbs of a stewing style steak is ideal for this recipe. The meat will tenderize in the cooking process.
4 cups of rich coconut milk
1 cup fresh coconut meat. (desiccated coconut is a poor substitute)
2 stalks of lemon grass. (crushed then cut into sections to fit and move in a pan.)
3 turmeric leaves. (subst: kaffir lime leaves)
3 tbsp veg oil.
2 tsp sugar.
Salt & pepper
4-5 tbsp sambal oelek chillie paste
approx a 1 1/2 inch piece of fresh ginger peeled and sliced.
1 inch piece of galangal peeled and sliced.
1 1/2 inch piece of turmeric root peeled and sliced.
2 tsp coarse salt or sea salt.
Preparation:
season the meat cut into 1 inch chunks with salt and pepper. Allow to stand about 30 minutes or more.
Prepare the paste.
A) slice the root herbs, this allows easy pounding. (ginger, galangal and turmeric)
b) pound the root herbs into a paste then add the chillie paste (oelek sambal) and finally the kosher salt.
1. Toast the finely grated coconut meat in a dry heated pan. Turn and stir frequently until a dry golden brown colour. Pound this into a paste with pestle and mortar.
2. In a wok stir fry the mixed chillie paste on high heat being careful not to burn the paste 2-3 minutes only. This process roasts the chilli paste. Reduce the heat and add the coconut milk. Slowly bring to the boil stirring frequently if not continuously.
3. Add the beef and boil slowly for 10 minutes.
4. Add lemon grass, turmeric (or substitute) and sugar. Season with pepper and salt.
5. Reduce the heat and simmer uncovered in the wok for 1 hour. Use a spatula to frequently scrape the sides and base of the wok. Stir periodically during the simmering. Additional water is added if the contents dry too quickly.
6. Add the coconut paste and stir it into the contents. Continue the simmer for another 30 minutes.
7. Once again if this is drying too quickly add small quantities of water. At approx 30 minutes you should allow the reduction to go to a point where you can see and oil layer being formed on the surface. The gravy will be thick and rich.
This dish is served with steamed rice or coconut rice (nasi lemak).
Ingredients:
1 1/2 lbs of a stewing style steak is ideal for this recipe. The meat will tenderize in the cooking process.
4 cups of rich coconut milk
1 cup fresh coconut meat. (desiccated coconut is a poor substitute)
2 stalks of lemon grass. (crushed then cut into sections to fit and move in a pan.)
3 turmeric leaves. (subst: kaffir lime leaves)
3 tbsp veg oil.
2 tsp sugar.
Salt & pepper
4-5 tbsp sambal oelek chillie paste
approx a 1 1/2 inch piece of fresh ginger peeled and sliced.
1 inch piece of galangal peeled and sliced.
1 1/2 inch piece of turmeric root peeled and sliced.
2 tsp coarse salt or sea salt.
Preparation:
season the meat cut into 1 inch chunks with salt and pepper. Allow to stand about 30 minutes or more.
Prepare the paste.
A) slice the root herbs, this allows easy pounding. (ginger, galangal and turmeric)
b) pound the root herbs into a paste then add the chillie paste (oelek sambal) and finally the kosher salt.
1. Toast the finely grated coconut meat in a dry heated pan. Turn and stir frequently until a dry golden brown colour. Pound this into a paste with pestle and mortar.
2. In a wok stir fry the mixed chillie paste on high heat being careful not to burn the paste 2-3 minutes only. This process roasts the chilli paste. Reduce the heat and add the coconut milk. Slowly bring to the boil stirring frequently if not continuously.
3. Add the beef and boil slowly for 10 minutes.
4. Add lemon grass, turmeric (or substitute) and sugar. Season with pepper and salt.
5. Reduce the heat and simmer uncovered in the wok for 1 hour. Use a spatula to frequently scrape the sides and base of the wok. Stir periodically during the simmering. Additional water is added if the contents dry too quickly.
6. Add the coconut paste and stir it into the contents. Continue the simmer for another 30 minutes.
7. Once again if this is drying too quickly add small quantities of water. At approx 30 minutes you should allow the reduction to go to a point where you can see and oil layer being formed on the surface. The gravy will be thick and rich.
This dish is served with steamed rice or coconut rice (nasi lemak).
