beef rendang - PLEASE PICK A FINISHING
MOVE
DIRECTIONS
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,
chilies, ginger, and lemon grass to a thick paste.
3. Grind the coriander, fennel, cumin and nutmeg.
4. Using the wok, fry the shallot paste in a little oil for a few
minutes. Add the ground coriander, fennel, cumin and nutmeg; cook
for 3 to 4 minutes, stirring continuously. Add beef; cook over a
medium heat for a further 3 to 4 minutes, or until meat is
browned.
5. Stir in sugar, coconut, cloves, cinnamon stick, coconut milk ,
and water. Bring to a boil, lower heat, and simmer until most of
the liquid has gone and the meat is tender (about 1 hour). Season
with salt to taste.
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Add the final group of ingredients (except candle nuts). Bring to
boil then simmer for about 2 hours. Stir regularly (every 20 mins
or so) as the sauce tends to be thick and dry.
With half and hour to go, check sauce thickness. The sauce should
be a thick sauce when finished. Add candle nuts to thicken and then
leave with lid off to reduce the liquid levels and make the sauce a
thick pasty consistency (stir more frequently to stop
sticking).
This dish improves with age so I usually cook it the day before I
want to eat it and then reheat. Cuts down workload if you are
cooking several dishes.
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1. Mix beef, pounded ingredients, curry powder, turmeric powder,
lemon grass, chilli paste, water, cinnamon stick, star anise, in a
deep cooking pan.
2. Cover and cook for 30 min or till beef tender.
3. Add tamarind juice, coconut milk, kaffir lime leaves, coconut
paste, salt and paper to taste and cook for 15 min or till sauce
thick.
4. Serve hot over white rice, white bread or glutinous rice.
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* Simmer coconut milk with turmeric leaf, kaffir lime leaves, lemon
grass, asam gelugur, sliced chilies and ground spices until the
milk thickens and becomes oily.
* Reduce heat.
* Add beef and cook until tender.
* Stir occasionally until the spices dry and turn brown.
