I snagged this from: Beef Massaman Curry Recipe | Rasa Malaysia: Asian Recipes and Cooking
rendang-recipe-rendang-daging/
I have never cut and pasted a recipe before as I usually
just look at recipes for inspiration. I do the same when
I'm making a rendang, but wanted to post the 'proper' way
in case anyone happened to have all the ingredients.
I really enjoy this dish, it has a very regal 'special occasion' type of feel to it.
you can find fresh galangal at a 'whole foods market'
usually. The aroma is simply mystifying.
enjoy!
D.
Recipe: Beef Rendang (Rendang Daging) or Spicy Beef
Stew with Coconut
Ingredients:
1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water
for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste
Spice Paste:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)
Method:
Chop the spice paste ingredients and then blend it in a food
processor until fine.
Heat the oil in a stew pot, add the spice paste, cinnamon,
cloves, star anise, and cardamom and stir-fry them until
aromatic.
Add the beef and the pounded lemongrass and stir for 1
minute.
Add the coconut milk, tamarind juice, water, and simmer
on medium heat, stirring frequently until the meat is
almost cooked.
Add the kaffir lime leaves, kerisik (toasted coconut),
sugar/palm sugar, stirring to blend well with the meat.
Lower the heat to low, cover the lid, and simmer for 1 - 1
1/2 hours or until the meat is really tender and the gravy
has dried up.
Add salt to taste. If not sweet enough, add more sugar to
taste.
Serve immediately with steamed rice and save some for
overnight.
rendang-recipe-rendang-daging/
I have never cut and pasted a recipe before as I usually
just look at recipes for inspiration. I do the same when
I'm making a rendang, but wanted to post the 'proper' way
in case anyone happened to have all the ingredients.
I really enjoy this dish, it has a very regal 'special occasion' type of feel to it.
you can find fresh galangal at a 'whole foods market'
usually. The aroma is simply mystifying.
enjoy!
D.
Recipe: Beef Rendang (Rendang Daging) or Spicy Beef
Stew with Coconut
Ingredients:
1 1/2 pound boneless beef short ribs (cut into cubes)
5 tablespoons cooking oil
1 cinnamon stick (about 2-inch long)
3 cloves
3 star anise
3 cardamom pods
1 lemongrass (cut into 4-inch length and pounded)
1 cup thick coconut milk
1 cup water
2 teaspoons tamarind pulp (soaked in some warm water
for the juice and discard the seeds )
6 kaffir lime leaves (very finely sliced)
6 tablespoons kerisik (toasted coconut)
1 tablespoon sugar/palm sugar or to taste
Salt to taste
Spice Paste:
5 shallots
1 inch galangal
3 lemongrass (white part only)
5 cloves garlic
1 inch ginger
10-12 dried chilies (soaked in warm water and seeded)
Method:
Chop the spice paste ingredients and then blend it in a food
processor until fine.
Heat the oil in a stew pot, add the spice paste, cinnamon,
cloves, star anise, and cardamom and stir-fry them until
aromatic.
Add the beef and the pounded lemongrass and stir for 1
minute.
Add the coconut milk, tamarind juice, water, and simmer
on medium heat, stirring frequently until the meat is
almost cooked.
Add the kaffir lime leaves, kerisik (toasted coconut),
sugar/palm sugar, stirring to blend well with the meat.
Lower the heat to low, cover the lid, and simmer for 1 - 1
1/2 hours or until the meat is really tender and the gravy
has dried up.
Add salt to taste. If not sweet enough, add more sugar to
taste.
Serve immediately with steamed rice and save some for
overnight.
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