Friday, 18 April 2014

Recipe - Beef Rendang

The alternative title of this post is 'How I should actually write my recipes'. I don't know if you've ever tried cooking any of my recipes (you haven't) but if you ever did, it might not go very well. As I've previously discussed, I'm not a measure and precision kinda gal. However, since recently I've taken to cooking through the medium of the Explorer, I've had to transplant my cooking thoughts into emails. And then it occurred to me: THOSE ARE THE RECIPES THAT I SHOULD SHARE. I don't know if it's the tiredness or the thrill of the bank holiday or my awe at how much bigger houses are in Birmz than London but I was watching Hairy Bikers talk about rendang and I thought I would post my Explorer-friendly recipe to procrastinate from completing my tax return.

Beef rendang
Ginger (all that's left - about two thumbs worth)
6 cloves garlic
4 stalks lemongrass, first layer of lemongrass removed with hard ends chopped off
Thumb sized piece of galangal
1 large onion
5 dried red chillies (from spice place)

Blend the above in food processor.
Chop the beef - 800g - into chunks.

In my blue casserole, add vegetable oil and heat over a medium heat.
Add 3 cardamom pods (in my cupboard on the left) and 3 cloves (in spice place)

Add the onion paste and fry over the medium heat until very fragrant and browning.
Add 1 tsp ground coriander and 1 tsp ground cinnamon.
Add beef and season with salt.
Mix all to combine well.
Add coconut cream (in my cupboard) and the tin of coconut milk you bought earlier. Stir well to combine and turn heat to medium low. Bring to a simmer.
Meanwhile, get the desiccated coconut (in my cupboard on the left in a plastic bag I think) out and in a dry frying pan over a medium heat, toast two tablespoons until lightly browned. Add this to the beef pot along with 2 bay leaves (in my cupboard), 5 lime leaves (in my cupboard) and 1 tablespoon of brown sugar (either in my cupboard or in your and George's cupboard).
Keep the lid off and simmer over low to medium heat but keep an eye on it, stirring occasionally, for about 1.5 hours. At this point - turn the hob off and wait for me. You can make crispy onions if you fancy with the red onions.

This last step I will do when I get home:
Then, turn the heat up to high and stir often. In about half an hour or so (maybe less, maybe more) the liquid should have evaporated, leaving an oil that you can then fry the beef in.

Serve with roti, salad and crispy onion.

No comments:

Post a Comment