Sunday, July 11, 2010

Rendang Daging, Beef Rendang

I had planned to cook a prawn noodle dish by my dear friend Makcik Manggis but since I couldn't find any prawns I decided to try this beef rendang dish I found on Hana's blog instead. This is a little different from the recipe given to me by my nanny Timah as curry powder is added. Although it tasted somehow different from the rendang that I am used to but it is still very delicious, it had the tummies raving with their mouths full at least. Cooking such a dish in Australia can be a pricey exercise as wet spices like turmeric, lemongrass and galangal can get quite expensive at times. I can see how premix curry paste at less than $4/packet has becoming the preferred choice for many since 3 lemongrass could have cost more than that. 
P.S I will be cooking the version I know best next and a proper write up about this well known dish, stay tuned.

serves 6 to 8 as part of a Malaysian meal
you'll need;
1.5 kg of braising beef (I used gravy beef or shin meat) diced
2 cups os coconut milk (preferably Ayam brand)
3 tbs of Malaysian meat curry powder (I used burung nuri brand)*
1.5 tbs of fennel powder*
1.5 tbs of cummin powder*
1.5 tbs of coriander powder*
5 tbs of kerisik (toasted coconut), see stage 2 below
6 kaffir lime leaves, torn
2 turmeric leaves** (optional) sliced
4 tbs of gula melaka (Malaysian palm sugar)
salt to taste
Mix ingredients * with a little water to make a paste, set aside
** fresh turmeric leaves can be found in the freezer at most Asian grocers.

for the fresh spice paste;
2 brown onions, chopped
6 clove of garlic, chopped
3 lemongrass (white part only) thinly sliced
3" piece of ginger, chopped
3" piece of galangal, chopped
3" piece of turmeric, chopped
30 dried chillies, boiled and chopped
Blend or pound ingredients into a paste, set aside

Prepare the fresh spice paste.

Prepare the kerisik - Place desicated coconut in a pan and dry toast on medium heat til brown but not burnt.

Saute spice paste with peanut oil til oil starts to split.

Add the curry and spice paste and continue to cook on medium heat til oil splits again.

Add diced beef and fry meat the the spice mixture for a few minutes.

Pour in coconut milk and season with palm sugar and salt and let it simmer on very low heat for 2 to 21/2 hours or til beef is tender.

Add torn kaffir lime leaves and continue to cook beef uncovered til the content is quite dry. Continue to stir from time to time. Finally add in most of the kerisik and turmeric leaves and continue to cook til oil splits again. You should have a very dry "stew" at this stage, check for seasonings.

Serve as part of a Malaysian meal. The is one thing missing - some delicious lemang (sticky rice cooked in bamboo segments.

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  1. I need to book a ticket to your side of the world and watch you cook. Oh this looks heavenly - I swear I could smell the aromas...

  2. pagi pagi dah teringin ak makan nasi dengan rendang...

  3. Finally the wait is over and the rendang looks fabulous! I normally use the premix because it is a lot cheaper but I bet nothing beats freshly prepared spice mix heh?

  4. hi tummy... so proud u try my recipes! but ur rendang looks lagi sedapp dari saya la tummy! serbuk kari kadang2 saya tukar juga dengan serbuk kurma. juga sedap! thanx ya...

  5. looks great love the way you make your pastes

  6. Your rendang looks very delicious! We recently had one at a Malaysian restaurant that looked and tasted very much like a curry :( This must be so flavoursome!

  7. I tried a rendang once in an Indonesian restaurant. This looks a whole lot better!

  8. Claudia ,
    Please do! We can do a big cook off!

    makcikmanggis ,
    Saya juga sama, dah habis tu :(

    KL girl in MELB,
    Thank you very much! There is nothing wrong with that but you can't beat the freshly prepared spices though.

    hana ,
    Terima kasih Hana kerana sudi berkongsi resipi ni. Sedap sekali, lain kali saya akan cuba dengan serbuk kurma.

    Thank you very much!

    CW ,
    Thank you very much! Most of them do serve rather wet "rendang" something I don't really get it. Try it!

    little panda,
    Thank you very much! As a Malaysian I think ours is always better lol

  9. That looks seriously good. I need to make some too!

  10. Yum, I make this style too, I think it's Rendang Johor (if not mistaken). Looking forward to your rendang recipe.

  11. This looks so tempting! I love the gravy especially...I bet the leftover would be perfect to make some noodle stir-fry!

  12. Thought this will be your Monday's M'sian event. So much work leh! But the end result is most satisfying! Wow, sweet smell of Rendang wafting from the screen!

  13. It's so hard to get hold of those fresh spices here and they are so expensive, that's when instant mixes come in handy =)

  14. Just a quick sneak before bed and I will be dreaming about your rendang tonight lol Looks very delicious!

  15. Looks absolutely mouth waterin...beautiful clicks...

  16. Looks delicious. I bet your kitchen was smelling fantastic!

  17. shaz,
    Thank you! I think the Melaka version is similar too must do a little more investigation. On the way! :)

    Thank you very much! I actually had the last batch with some hor fun.

    Cheah ,
    Thank you very much! Haha I have been cooking Malaysian, something else is up.

    pigpigscorner ,
    They are actually not too bad.

    love to eat,
    Thank you very much! Do try it.

    Thank you very much!

    Thank you! It lingered for days.

  18. Did you ever do a write up on your normal recipe? I can't see it on the blog!


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