Beef Rendang Curry Recipe
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| BEEF RENDANG |
BEEF RENDANG CURRY has got to be just about the NO.1 curry in the world ! The
2 years of my life I lived in Malaysia I would have happily eaten it for
breakfast, lunch and dinner ! Usually though it was after a few pints of Tiger
beer at the end of the night, mopping up the curry sauce with a very fattening
Paratha ( bread made with layers of butter/ghee like puff pastry ) I put on 2
stone over 2 years ! But who could resist such delicious cuisine !Lamb or
Chicken can also be
used .
BEEF RENDANG INGREDIANTS ( 2 people )
Use only only fresh ingrediants to bring out the best spicey flavours of this
curry, powdered spices will not bring out desired result of mind bending
flavour. All the spices can be obtained quite easily
fresh.
1) 1 kg of Cubed beef ( use stewing, braising or rump )
2) 1/2 cup of grated fresh coconut[
3) 1 tbs chopped fresh galangal
4) 1 dsp chopped fresh tumeric
5) 2 deseeded green chillies
6) 3 choppped shallots
7) 4 cloves of garlic
8) 1 dsp of cumin seeds
9) 1 dsp of corriander seeds
10) 1 star anise
Pound all spices in a pedastal and morter, or electric mixer till becomes a
paste.In a large solid pan fry the beef in oil till sealed and browned.Add paste
and fry gently for about 3 minutes whilst stiring to prevent burning’Add one and
a half cans of coconut milk, 1 piece of cinnamon bark about 2 inches long, 4
pieces of lemon grass bashed to crush and release flavours, 8 torn kaffir lime
leaves, 1/4 cup of tamarind juice freshly made. 1 tsp of salt.Cover and simmer
for two and a half hours, stirring occasinally to prevent sticking.Remove lemon
grass at the end of cooking, and stir in 1 tbs of palm sugar. Taste, if too
chilli, hot add more coconut milk, or if you want more gravy. For a drier
curry drain sauce into another pan and reduce on high heat to desired thickness.
return sauce to meat . Add chopped fresh basil and stir into sauce if desired.
More oil can be added at end of cooking to give a different texture to curry.
Once you have cooked curry once ingredients can be adjusted to your own taste
when next cooked eg. more or less chilli, tamarind
etc.
To serve with the curry make a refreshing side salad by—slicing cucumber
and sprinkle with salt to draw out water, leave for 1/2 hour. Pat dry with
kitchen paper in a dish add to cucumber grated fresh coconut, thinly sliced
shallots, deseeded red chillies thinly chopped, squeeze on the juice of a fresh
lime and add a little coconut milk and mix
together.
Serve with rice of your choice, I prefer basmatti or pillau boiled.
An easy fool proof way of cooking perfect rice for those who have problems
with stodgy rice, is use Tilda rice rinsed under cold water in a collander,1 tea
cup of rice for two people. Place rice in a large pan filled with plenty of
boiling water, add salt to taste, fast simmer till cooked about 10-15 minutes.
A bay leaf 2 cloves, a star anise, and a piece of cinnamon bark can be added
to the water to add fragrance if required.
Experienced rice cookers might like coconut rice by adding coconut milk and
less water.
Or cooking the rice by the absortion method with coconut milk.
Fried caralmelised oinons and peppers can be added as a side dish if
required.
Enjoy and please give me your feedback.
Camelia said… Hello, We bumped into your blog and we really liked it –
great recipes YUM YUM. We would like to add it to the Petitchef.com. We would be
delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes. Petitchef is a french based Cooking recipes Portal. Several
hundred Blogs are already members and benefit from their exposure on
Petitchef.com. To add your site to the Petitchef family you can use
http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to
Petitchef.com and click on “Add your site” Best regards, petitchef.com 16 August
2011 14:11 Posted by Dave at 01:27 0 commen.
Lamb rendang
Place of origin
Indonesia
Region or state
Minangkabau, West Sumatra
Dish details
Course served
Main course
Serving temperature
Hot or room temperature
Main ingredient(s)
meat (beef, lamb or goat), coconut milk, chili, various spices
Variations
Chicken rendang, Itiak (duck) rendang, liver rendang
Rendang is a dish which originated from the Minangkabau ethnic group of
Indonesia,[1] and is now commonly served across the country.[2] One of the
characteristic foods of Minangkabau culture, it is served at ceremonial
occasions and to honour guests.[3] Also popular in Malaysia and Singapore,
rendang is traditionally prepared by the Malay community during festive
occasions. Though rendang is sometimes described as being like a curry, and the
name is sometimes applied to curried meat dishes in Malaysia, authentic rendang
is nothing like a curry.[1] In Malay classical literature, rendang is mentioned
in Hikayat Amir Hamzah[4] as early as the 1550s.[5]
Contents
1 Composition
2 Types
3 References
4 See also
Composition
Rendang is made from beef (or occasionally beef liver, chicken, mutton, water
buffalo, duck, or vegetables like jackfruit or cassava) slowly cooked in coconut
milk, spices and sometimes kerisik (toasted coconut paste) for several hours
until almost all the liquid is gone, allowing the meat to absorb the spicy
condiments. The cooking process changes from boiling to frying as the liquid
evaporates. The slow cooking process allows the meat to absorb all the spices
and to become tender. The spices may include ginger, galangal, turmeric leaf,
lemon grass and chillies. Chicken or duck rendang also contains tamarind and is
usually not cooked for as long as beef rendang.[6]
Types
There are two kinds of rendang: dried and wet. Dried rendang can be kept for
three to four months, and it is for ceremonial occasions or to honour guests.
Wet rendang, also known as kalio, can be found in Minangkabau restaurants, and
without refrigeration, it should be consumed within a month.[3]
Rendang is often served with rice, ketupat (Indonesian compressed rice cake)
and lemang (glutinous rice barbecued in bamboo tubes) in Indonesia.
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