Malaysian Beef Rendang
Description
This beef rendang recipe simmers beef pieces until tender with aromatic spices, chiles, and coconut to make a delicious Malaysian-style curry.
Ingredients
•
3/8 pound shallots
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3 cloves garlic
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15 dried red chile peppers
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5 slices fresh ginger root
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5 lemon grass, chopped
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2 teaspoons coriander seeds
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2 teaspoons fennel seeds
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2 teaspoons cumin seeds
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1 pinch grated nutmeg
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1 tablespoon vegetable oil
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1 1/4 pounds beef stew meat, cut into 1 inch cubes
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1 1/2 tablespoons white sugar
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2 cups shredded coconut
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5 whole cloves
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1 cinnamon stick
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1 2/3 cups coconut milk
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7/8 cup water
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salt to taste
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.