Sunday, August 1, 2010

Javanese Indonesian Cuisine: Beef Rendang

Posted by The 4 Chiquez at 7:52 PM



INGREDIENTS : 


1½ lb beef cut into 1½ to 2-inch chunks [tougher cuts of beef is suitable] 
4 cups thick coconut milk 
1 cup fresh coconut [meat], finely grated [Substitute: unsweetened desiccated coconut] 
2 stalks lemongrass, slightly crushed [cut to fit in the wok or pan] 
2-3 turmeric leaves [daun kunyit], [Substitute: kaffir lime leaves; or the zest of 1 lime] 
3 tbsp vegetable oil 
2 tsp sugar 
salt and pepper 
4-5 tbsp chili paste 
1½-inch fresh ginger, peeled, sliced 
1-inch galangal [lengkuas in Malay], peeled, sliced 
1½ inch fresh turmeric root [kunyit basah in Malay], peeled, sliced 
2 tsp coarse salt
[Items in red are to be ground or blended]


To Prepare : 



  1. Season beef with salt and pepper, marinate for at least 30 mins 
  2. Using a mortar & pestle or blender grind galangal, ginger, turmeric root, chili paste and kosher salt into a spice paste 
  3. In a dry heated pan, toast the finely grated coconut [meat] over low heat, keep stirring until golden brown. Allow to cool, then using a mortar & pestle, pound into a paste [called kerisik in Malay] 
  4. Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil; stir often 
  5. Add beef and slow boil for 10 mins 
  6. Add lemongrass stalk, turmeric leaves [or kaffir lime leaves; or lime zest], sugar and season with salt and pepper 
  7. Reduce heat to low, uncovered, simmer for 1-1½ hrs; stir often with a spatula [be sure to 'scrape' the bottom of wok], add a little water if it starts to dry up too quickly] 
  8. Add the toasted coconut paste [kerisik] during the last 30 mins of cooking 
  9. When the beef is very tender - the gravy, thickens and oil starts to float on top - remove from heat and discard the lemongrass stalks and turmeric leaves 
  10. Serve Beef Rendang with steamed rice, Nasi Lemak [Coconut Rice] or Lontong, a Malay Rice Roll


 

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