Malaysian Beef Rendang Recipe

Ingredients
<br>- 3/8 pound shallots
<br>- 3 cloves garlic
<br>- 15 dried red chile peppers
<br>- 5 slices fresh ginger root
<br>- 5 lemon grass, chopped
<br>- 2 teaspoons coriander seeds
<br>- 2 teaspoons fennel seeds
<br>- 2 teaspoons cumin seeds
<br>- 1 pinch grated nutmeg
<br>- 1 tablespoon vegetable oil
<br>- 1 1/4 pounds beef stew meat, cut into 1 inch cubes
<br>- 1 1/2 tablespoons white sugar
<br>- 2 cups shredded coconut
<br>- 5 whole cloves
<br>- 1 cinnamon stick
<br>- 1 2/3 cups coconut milk
<br>- 7/8 cup water
<br>- salt to taste
<br><p></p>Directions
<br>step 1: Heat the coconut in a dry wok, stirring continuously until golden brown.  Set aside to cool.
<br>step 2: Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
<br>step 3: Grind the coriander, fennel, cumin and nutmeg.
<br>step 4: Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
<br>step 5: Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water.  Bring to a  boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.
<br>


Ingredients
- 3/8 pound shallots
- 3 cloves garlic
- 15 dried red chile peppers
- 5 slices fresh ginger root
- 5 lemon grass, chopped
- 2 teaspoons coriander seeds
- 2 teaspoons fennel seeds
- 2 teaspoons cumin seeds
- 1 pinch grated nutmeg
- 1 tablespoon vegetable oil
- 1 1/4 pounds beef stew meat, cut into 1 inch cubes
- 1 1/2 tablespoons white sugar
- 2 cups shredded coconut
- 5 whole cloves
- 1 cinnamon stick
- 1 2/3 cups coconut milk
- 7/8 cup water
- salt to taste

Directions
step 1: Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
step 2: Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
step 3: Grind the coriander, fennel, cumin and nutmeg.
step 4: Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
step 5: Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Mastodon Share