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[ Malay Spiced Coconut Beef ]
INGREDIENTS :
- 1½
lb beef cut into 1½
to 2-inch chunks
[tougher cuts of beef is suitable]
- 4 cups
thick coconut milk
- 1 cup fresh coconut [meat], finely grated
[Substitute: unsweetened desiccated coconut]
- 2 stalks
lemongrass, slightly crushed [cut to fit in the wok or pan]
-
2-3 turmeric leaves [daun kunyit], [Substitute: kaffir lime
leaves; or the zest of 1 lime]
-
3 tbsp vegetable oil
-
2 tsp sugar
-
salt and pepper
4-5 tbsp
chili paste
1½-inch fresh ginger,
peeled, sliced
1-inch
galangal
[lengkuas
in
Malay], peeled, sliced 1½ inch fresh
turmeric root [kunyit
basah in Malay], peeled, sliced 2 tsp
coarse salt
[Items in red are to be ground or blended]
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To
Prepare :
- Season beef with salt and pepper, marinate for at least 30 mins
-
Using a mortar & pestle
or
blender
grind galangal, ginger, turmeric root,
chili paste and
kosher salt into a spice paste
-
In a dry heated pan, toast the finely grated coconut [meat] over low
heat, keep stirring until golden brown. Allow to cool, then using a
mortar & pestle, pound
into a paste [called kerisik in Malay]
-
Heat
wok on high, stir-fry
spice
paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle
boil; stir often
- Add beef and
slow boil for 10 mins
- Add lemongrass stalk, turmeric leaves
[or kaffir lime leaves; or lime zest], sugar and season with salt and pepper
- Reduce heat to low,
uncovered, simmer for
1-1½
hrs; stir often with a spatula [be sure to 'scrape' the bottom of wok], add a little water if it starts to
dry up too quickly]
- Add the toasted coconut paste [kerisik] during the last 30 mins
of cooking
-
When the beef is very tender - the gravy, thickens and oil starts to
float on top - remove from heat and discard the lemongrass stalks and turmeric
leaves
-
Serve Beef Rendang with
steamed rice,
Nasi Lemak [Coconut Rice] or
Lontong,
a Malay Rice Roll
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