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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