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Post # 1
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Join Date: 08 Jun 2010
Location:  MalaysiaPosts: 50 |
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Rendang Daging |
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Rendang is a "dry" meat curry that originated in the Padang cuisine of west-central Sumatra. It has become popular throughout the Indonesian archipelago, as well as in Malaysia and Singapore. Rendang is an intensely flavorful dish often served on special occasions. The ingredients used to season it vary widely from region to region. Pick and choose as you have available.
Ingrdient Onion or shallots, minced -- 1/2 cup Chile peppers, minced -- from 5 to 20 Garlic, minced -- 3-4 cloves Salt -- 1 teaspoon Turmeric -- 1/2 teaspoon Oil -- 3 tablespoons Beef chuck or round, cut into thin slices -- 2 pounds Ginger or galangal, sliced into thin rounds -- 2-3 rounds Lemon grass, white part only, pounded flat -- 2 stalks Sugar -- 1 tablespoon Salt -- to season Coconut milk -- 4 cups Method Plase the onion, chiles, garlic, salt and turmeric to the bowl of a food processor or blender and process to a puree. Add a little water if necessary. Heat the oil in a large skillet or wok over medium-high flame. Add the onion puree and sauté until fragrant and some of the excess water has cooked out. Add beef and continue to sauté until meat is lightly browned and the onion puree is reduced to a paste. 4-5 minutes. Stir in the remaining ingredients and bring to a boil. Reduce heat to low and simmer for anywhere from 1 1/2 to 3 hours, or until the beef is very tender and the sauce is reduced to a thick gravy. It will be necessary to add a little water now and then if the sauce becomes too dry before the meat is tender. When the meat is very tender, allow the remaining water to evaporate out so the meat is frying slowly in the coconut oil that has rendered out. Let the meat fry this way for another 10-15 minutes. Adjust seasoning to taste with salt and sugar and serve with steamed rice or ketupat (rice cakes). |
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