Monday, October 11, 2010

Brunei - Beef Rendang

This recipe is handy, I've got some grated coconut going out of date this month in my cupboard! I feel so frugal.


* 3/4 cup of grated coconut
* 2 chili peppers
* 4 shallots
* 2 inch piece of ginger
* 2 inch piece of galangal
* 2 sticks of lemongrass
* 1/2 tsp tumeric
* stewing beef
* 1 1/2 cups coconut milk
* 1 cup water
* 2-3 kaffir lime leaves
* 2 tsp sugar
* 1-2 tsp salt
* small piece of tamarind paste

Dry fry the coconut in a wok until it's golden brown.

Let it cool and then grind it in a mortar to make a finer ground coconut.

Put the chopped chilis, shallots, ginger, galangal, lemongrass and the turmeric into a blender. Add some of the coconut milk to help it blend if needed.

Blend it into a paste.

Cut the beef into strips and put it in the wok.

Add the paste.

Add the coconut milk, water and tamarind paste. Stir well. Bring to the boil and then simmer for about an hour.

Add the grated coconut, chopped kaffir lime leaves, salt and sugar. Stir and cook for a further 2-3 minutes.

Serve with boiled rice.

It was really aromatic and had so many flavours when I tasted it. It was spicy but also really creamy because of the coconut milk. The grated coconut gave it a nice crunchiness too. I'm often put off recipes like this because they have so many ingredients, it's well worth the effort though. Delicious!

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