Wednesday, 16 March 2011
6 hour beef rendang
Like many classic dishes from The Straits that my mother cooked when I was a kid, I've been putting off cooking beef rendang for years because I was paranoid about not being able to nail it the way it should be. Fortunately it's actually pretty easy and now I feel like an idiot for not doing it sooner. Also...can't find 6 hours? Start this sucker off before bed and let this baby cook in your sleep!
This recipe is ridiculously easy, provided you have two things:
1. A blender/food processor
2. A slow cooker
I highly advocate owning these appliances if you don't already have them - it's like a collection of seriously good knives...suddenly life becomes a whole lot easier in the kitchen.
A word of warning: I cook like an Asian (wtf?). What that means, is Asian cooking is all about tasting and adjusting on the go, so while this recipe will provide the right quantities and ingredients, use your own judgement to modify to your taste.
1 tbs coriander seeds
2 thumb-sized pieces of fresh tumeric
1 generous knob of galangal, coarsely chopped
1 small red onion, halved
3 red chillis (de seeded if you prefer a milder curry)
1 thumb sized piece of young ginger
1/2 stalk of lemongrass, coarsly chopped
1 stalk of shallot
1 tsp white mustard seeds
1/2 cinnamon stick
4-500g of beef oyster blade, chopped into large cubes
1 tbs ketchup manis
1/2 tin of coconut cream
steamed white rice
nasi lemak chilli sauce, available at all Asian groceries
1. Blitz the paste ingredients in the blender until you achieve a rough mess, and all ingredients are partying together. Add a small amount of water if the paste if having issues combining.
2. Turn on the slow cooker and set for 6 hours
3. In a pan on medium heat, stir fry the paste until it becomes aromatic
4. Push the paste to one side of the pan and brown the beef cubes
5. Mix the whole lot together, adding half a can of coconut cream and the tablespoon of ketchup manis
6. Pour into the slow cooker and pop the lid on
7. Warning: un-authentic twist coming up:
About two hours in, you can choose to add some okra and a handful of cherry kumatos
8. Stir it when you remember, season with sugar and salt to taste
Serve with steamed rice, ikan billis, sliced cucumber and nasi lemak chilli sauce