Aukiman
25th April 2008, 07:21 PM
INGREDIENTS
Beef Rendang
( Alvin Tan - chef )
6 long dried chillies, seeds removed and torn in half (keep seeds if you like hot food)
150g Spanish onions, chopped
5 cloves garlic, chopped
3cm knob galangal, peeled
3cm knob young ginger, peeled and sliced
1 lemongrass stalk, finely chopped
¼ cup vegetable oil
¾ turmeric leaf (rolled and finely chopped) (If unavailable, leave out)
6 lime leaves (rolled and sliced)
1 kg topside or chuck steak, cut into 3cm cubes
1 cup coconut milk
4 tbsp meat curry powder
½ cup water
1 cup desiccated coconut, dry toasted over low heat and ground
Salt to taste
1- 2 tbsp thick caramel soy sauce
DIRECTIONS
1. Soak chillies in hot water until soft. Place chillies, onion, garlic, galangal, ginger and lemongrass into a blender. Blend to a paste, adding a little of the soaking water from the chillies.
2. Heat a heavy based pan. Add oil and then fry the paste adding the turmeric and lime leaves. Mix and cook for 3-4 minutes, until fragrant.
3. Add steak, stir in coconut milk and then the curry powder. Add the water and the desiccated coconut (which will help thicken the rendang). Stir and simmer for 1 – 1½ hrs, or until meat is tender. Lastly, season with salt and soy sauce.
NOTE : Add additional water if meat is still not tender and continue to simmer. The rendang should have some sauce.
Beef Rendang
( Alvin Tan - chef )
6 long dried chillies, seeds removed and torn in half (keep seeds if you like hot food)
150g Spanish onions, chopped
5 cloves garlic, chopped
3cm knob galangal, peeled
3cm knob young ginger, peeled and sliced
1 lemongrass stalk, finely chopped
¼ cup vegetable oil
¾ turmeric leaf (rolled and finely chopped) (If unavailable, leave out)
6 lime leaves (rolled and sliced)
1 kg topside or chuck steak, cut into 3cm cubes
1 cup coconut milk
4 tbsp meat curry powder
½ cup water
1 cup desiccated coconut, dry toasted over low heat and ground
Salt to taste
1- 2 tbsp thick caramel soy sauce
DIRECTIONS
1. Soak chillies in hot water until soft. Place chillies, onion, garlic, galangal, ginger and lemongrass into a blender. Blend to a paste, adding a little of the soaking water from the chillies.
2. Heat a heavy based pan. Add oil and then fry the paste adding the turmeric and lime leaves. Mix and cook for 3-4 minutes, until fragrant.
3. Add steak, stir in coconut milk and then the curry powder. Add the water and the desiccated coconut (which will help thicken the rendang). Stir and simmer for 1 – 1½ hrs, or until meat is tender. Lastly, season with salt and soy sauce.
NOTE : Add additional water if meat is still not tender and continue to simmer. The rendang should have some sauce.