Consuming Passions - Worldwide Events Managers

Beef Rendang

Serves: 4

Notes

A fabulous recipe from Carol Selvarajah.

Ingredients

• 2 stalks lemon grass, tough outside parts removed
• 3cm length galangal (optional)
• 3cm length ginger
• 3 cloves garlic
• 5 dried chillies
• 2 Tbsp oil
• 500g chuck steak, cubed
• 10 red Asian onions, sliced
• 2 cups coconut milk
• 2 turmeric leaves (optional)
• 2 Tbsp Malaysian curry powder (see below, or use commercial preparation)
• 1 Tbsp thick soy sauce (kecap manis)
• 1 cup coconut cream
• Salt to taste
• Sugar to taste
• 1/2 cup desiccated coconut, dry roasted

Ingredients for Curry Powder: (Makes 600g-800g)

• 2 Tbsp dried, ground coriander seeds
• 1 Tbsp dried, ground cumin seeds
• 3/4 Tbsp dried, ground fennel seeds
• 1/2 Tbsp chilli powder (or to taste)
• 1/2 tsp turmeric powder
• 1/4 tsp cloves
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 1/4 tsp pepper

Method

Blend the lemon grass, galangal, ginger, garlic, chillies and 1 tablespoon of the oil to a paste in a food processor or mortar and pestle. Coat the meat well with the paste. Heat the remaining oil in a wok and sauté the onions until golden and aromatic. Add the meat and stir well. Lower the heat, cover the wok and cook for 10 minutes. Add the coconut milk, turmeric leaves and curry powder and stir well. Cover and cook for one hour, or until the beef is tender. Add the thick soy sauce, coconut cream and salt and sugar to taste. Bring to the boil and cook uncovered for 5 minutes, stirring continuously. Lower the heat, add the desiccated coconut and stir for another 5 minutes. The curry should be quite dry by the time you’ve finished. Remove the turmeric leaves and serve with rice.