We're having friends over for dinner so I decided to cook my all time favourite curry - Rendang. It's a very hot Malay dish, cooked fairly dry, or if you prefer it wetter it's called Kalio.
Basics :
1kG stewing beef (shin is best) cut into large chunks
1 can or carton coconut milk, made up to 1 pt with milk.
2 large red peppers chopped coarse
2 large white onions chopped fine
2 stalks fresh lemongrass (most good supermarkets sell this now)
Spice paste :
4 cloves garlic
1 sq inch ginger root
1 decent sized red chilli (more if you like it mega hot)
1 inch cinnamon quill
2 bay leaves
1 teaspoon whole black pepper
2 teaspoons turmeric
1 teaspoon salt
2 teaspoons white sugar
Put all the spice mix stuff into a pestle and mortar and mush em up to a fine paste. Add this to the meat and marinade overnight (or 2 hours min if o'nite not possible).
When ready, place meat in a heavy pan with a good amount of oil, and fry off for ten mins.
Add coconut milk and milk, onions and peppers. Bring to boil, and reduce to simmer for 10 mins. Scrape all the mix off the side of the pan and place pan with lid into low oven (Gas 3 or equiv) for 2 hours. Stir gently. Put back in oven at same temp until meat is cooked and most of the liquid has gone. The meat should just be covered with the paste and be quite dry. If you prefer it wet, add a little more milk at the end and just simmer for a few minutes so spices soak into milk.
Serve with sticky rice if you can do it, or a good Basmati.


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