forum: Food & Drink

#1 Wed 25 Apr 07 6:48am


Member since Wed 25 Apr 07

Asian Cooking

How can I cook an authentic Beef rendang

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#2 Wed 25 Apr 07 9:11am

young mum

Forum champ
Member since Tue 22 Mar 05

Re: Asian Cooking

This is one of Stefanie's recipe's, have a look on her thread The Silk Road: … 34&p=1

that I cooked tonight...still bubbling away on the hob,cooking it a few days earlier to let it improve and soak in the flavours.

Indonesian Beef Curry
Also known as Beef excellent choice of party food,it can be made days before as it's flavour actually improves!

1/2 cup tamarind liquid
2 tbsp peanut oil
2 lb beef, lean boneless chuck in 1 1/2" chunks
1 onion, chopped
4 garlic clove, minced or pressed
1 Tbsp fresh ginger, chopped
1 Tbsp ground,toasted coriander seeds
3 inch long piece cinnamon stick
1 ts ground cumin
4 dried chillies,soaked in hot water and ground
1/2 tsp white pepper
1/2 tsp ground cloves
1/2 tsp shrimp paste or anchovy paste
2 1/2 cup coconut milk

To make tamarind water: In a bowl, combine 1/3 cup hot water and 2 1/2 Tbsp packaged tamarind pulp or 4-5 inch long whole tamarind pod (shell and coarse strings removed). Let stand for 30 minutes.
Knead pulp from seeds: discard seeds. Prepare tamarind liquid using 1/2 cup hot water and 1/4 cup pulp. Set aside.

Heat oil in a wok over medium-high heat, add meat, a few pieces at a time, and cook until browned on all sides.
Fry garlic and onion and ginger till soft. Add coriander, cinnamon stick, cumin,chilli Paste, pepper, cloves, and shrimp paste. Cook,stirring, until seasonings are well combined. Return beef to kettle,stir to coat with spice mixture. Stir in tamarind liquid and coconut milk. Bring to a boill then cover, reduce heat to medium-low,and simmer stirring occasonally, until meat is very tender when pierced and sauce is very thick and almost dry (1 1/2 to 2 hours).
Remove from heat and discard cinnamon stick, spoon off and discard fat from sauce.

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#3 Thu 26 Apr 07 7:34am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Asian Cooking

Malay Spiced Coconut Beef


1ス lb beef cut into 1ス 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
1ス-inch fresh ginger, peeled, sliced
1-inch galangal [lengkuas in Malay], peeled, sliced
1ス inch fresh turmeric root [kunyit basah in Malay], peeled, sliced
2 tsp coarse salt

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 1-1ス 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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