[CH] Beef rendang
Cameron Begg (begg.4@osu.edu)
Tue, 08 Dec 1998 08:52:50 -0600
Hi C-H's,
Recently the Indonesian dish "rendang" was mentioned and I think somebody
was looking for a recipe. I did a short sharp search and came up with these
two. (I have tried neither yet.):
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Beef Rendang
Source : Asian Cooking by John Mitchell
Submitted by : HChaplin on 9/7/97.
E-mail: hchaplin@ozemail.com.au
Ingredients:
600g lean beef
4 shallots(Not spring onions)
fresh red chillies to taste
15mm knob fresh green ginger
15mm knob of fresh galangal(optional)
4 cloves of garlic
300ml thin coconut milk
50ml vegetable oil
1 teaspoon coriander powder
1/2 teaspoon cummin powder
salt to taste
black pepper
300ml thick coconut milk
Directions:
Cut the meat into chunks and place in bowl. Chop the shallots and place
half to one side. Chop the chillies (discarding seeds if a lesser heat is
desired), ginger, galangal and garlic and grind together with half the
shallots and 50ml of thin coconut milk. Pour this paste over the meat and
stir to ensure even coating. Set aside for at least 30 minutes. Then heat
the oil in a large frying pan and saute the remaining shallot until soft
(the longer taken over this step will greatly enhance the end result). Add
the meat and marinade and the coriander, cumin salt and pepper.. Saute this
mixture briefly then add the remaining thin coconut milk and bring to the
boil stirring continuously, then lower heat and allow to simmer until the
meat is tender. Finally add the thick cocnut milk and continue to cook
(uncovered) over medium heat until the liquid is almost completely
absorbed.
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Rendang Daging
Source : Jaffery's Far Eastern Cookery
Submitted by : Shelly on 9/8/97.
E-mail: shellack@aol.com
Ingredients:
3 inch cube fresh galangal
2 sticks fresh lemon grass
4-6 dried hot red chilies
2inch stick cinnamon
12-14 cloves
4oz red pepper
3.5 oz shallots or onions
1inch cube fresh ginger
7-8 cloves garlic
12 curry leaves
8 kaffir lime leaves
2.75 pints coconut milk
2lb stewing beef cut into 1.5 to 2 inch cubes
Directions:
Peel and coarsely chop galangal, cut of straw like top of lemon grass, peel
of a layer and crush what's left. Crumble up red chilies and cinnamon into
water (to cover), plus cloves. Peel and coarsely chop Shallots/onions, red
pepper, ginger and garlic. Put into an electric blender and blend until
smooth. (Food processor will work but you may have to add some cooking oil
to keep it off the sides).
Take the resulting paste, lemon grass, curry leaves and kaffir lime leaves
and put into a wide non stick pan (or wok or anything really) with the
coconut milk (stir first to get all of it out of the can). Bring to the
boil, stirring occasionally. Turn heat to medium and cook sauce for 15
minutes. Stir now and again to prevent curdling. Put in the meat (and salt
if you like), bring to the boil, lower heat and simmer for an hour,
stirring from time to time. Turn up the heat from medium to high and
continue to cook, stirring from time to time for 30 minutes or until the
sauce is very thick and brown and the meat is tender. (If the sauce begins
to splatter too much cover loosely. At this stage the dish is called
KALIYO. To make RENDANG stir and cook until the sauce has disappeared.
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Regards, Cameron.