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BEEF RENDANG

Rendang servedTwenty something years ago Malaysian food first made it’s appearance in Melbourne. It was love at first taste for me.  The restaurant “Chinta Ria” sadly, now long gone was a favourite, especially for this its Laksa Lemak, Mod Rolls, Beef Rendang and Hainan Chicken Rice. At the height of it’s popularity, a  small recipe book was published accompanied by a jazz CD entitled “Hot Food Cool Jazz”. It’s from Chinta Ria’s book that my Beef Rendang recipe has been adapted. It’s a dish that packs a punch, so I like to serve it over steamed basmati rice, and a refreshing salad dressed with lime.

 BEEF RENDANG

2 tablespoons desiccated coconut

2 cloves garlic, chopped

2 onions, chopped

2 dried red chillies or to taste

2 stalks lemon grass, sliced

3 cm piece root ginger, peeled and chopped

3cm piece galangal, peeled and chopped

3 tablespoons vegetable oil

½ teaspoon turmeric

2 teaspoons paprika

1 teaspoon Malay curry powder

1 teaspoon salt

2 teaspoons brown sugar

1 kg braising beef, trimmed of fat and cut into 3cm cubes

3 cups coconut milk

1 cup water

In a small, hot, pan toss the coconut until toasted then set aside. Blitz the aromatics, the lemongrass, ginger, galangal, garlic, onion and chilli to make a fine paste. Heat the oil in a large pan and sauté the paste until fragrant, about 5 minutes. Add the spices, salt and sugar and cook for another 5 minutes. Add the beef, coconut milk and water. Bring to the boil, then cover and simmer uncovered for about 1 ½ hours. Add more water to keep the beef covered until after the first hour has elapsed. The sauce should reduce until the curry is fairly dry.  Chill overnight, lift any fat from the surface, then reheat and serve. Serves 4

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

7 comments on “BEEF RENDANG

  1. Sabiscuit
    July 18, 2016

    I’m about to make this one. On my way to the grocery store now. Thanks so much for making my Monday night a yummy curry night.

    Like

    • ladyredspecs
      July 18, 2016

      Enjoy, your MALAYSIAN beef Rendang, it’s a cracker of a recipe. I wanted to comment on your profoundly appropriate for now poem Davis et Goliath, but everything I wrote seemed trite. The compassionate tolerant and peace loving people of the world need to get the media’s attention so that the focus changes from horror and destruction to a positive and harmonious future for all.

      Liked by 1 person

      • Sabiscuit
        July 18, 2016

        Thank you so much, it is simmering on the stove as I write. Your warm words of support are much appreciated. I was looking at the news headlines just now and it seem that the majority of people are more concerned with being entertained by pop stars feuding. The media sells what people are interested in and that seems to be chaos and strife. Have a peaceful week ahead.

        Like

  2. StefanGourmet
    November 15, 2013

    Quite similar to the recipe I used, except for the paprika. I’m not an expert on Indonesian/Asian cuisine at all, but somehow that sounds like a foreign ingredient.

    Like

  3. ohlidia
    March 7, 2013

    Looks fab! Will definitely give this one a try.

    Like

  4. trialsinfood
    August 3, 2012

    Looks delicious! Love Malaysian food!

    Like

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This entry was posted on August 3, 2012 by in Beef, Food, Gluten Free, Main Meals and tagged , , , .
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