Rendang Daging - Beef and Coconut Curry Recipe

Rendang Daging - Beef and Coconut Curry Recipes

Ingredients :

3 tbsp desiccated coconut

2 garlic cloves, crushed

6 shallots or 1 onion, sliced

2 stalks of lemongrass, peeled and sliced

6 dried red chilies, soaked and drained

2 tbsp grated fresh, ginger

1 tsp turmeric

1 tsp salt

1 tsp sugar

2 tbsp vegetable oil

600g topside of beef, cut into bite-sized cubes

250ml thick coconut milk

1 tsp tamarind pulp dissolved in 1 tbsp water

4 star anise

1 cinnamon stick

Method :

Heat a dry frying pan, add the coconut and toast until lightly golden. Pound or blend the toasted coconut, garlic, shallots or onion, lemongrass, drained chilies, ginger, turmeric, salt and sugar together to make a paste. Heat the oil in a heavy-bottomed frying pan. Add the chili paste and cook for 5 minutes, stirring, until fragrant. Add the beef and stir-fry for 5 minutes, until it change color. Add the coconut milk, 125ml water, tamarind water, star anise and cinnamon stick and bring to the boil, stirring constantly. Reduce the heat and simmer gently, uncovered, for 90 minutes, until the sauce has almost cooked away, the beef is dark and tender. If it goes too dry while it is cooking, add a little water, but the sauce should only just coat the meat.

Serves 4-6

Start the meal with drinks and crunchy little ikan bilis (tiny fried fish). Serve beef rendang with steamed rice, roti jala and a spicy spinach sambal. Finish with coconut or pineapple ice cream.

For Hari Raya Puasa, beef rendang appears to be a must. You would only need approximately 40 minutes to cook the beef as the meat is tender and juicy. The best cut for stewing or cooking small pieces of beef with liquid, stock or sauce (as in the rendang) is the hindquarter, such as the beef hindshank, beef topside, beef knuckle (round) strips; or the forequarter, such as the beef brisket, beef chunk strips, beef blade strips; or the fancy meats, such as beef tongue or ox tail.

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