Beef Rendang

I was looking through the recipes in my blog and I realized I never uploaded one of my favorite dishes. The Malaysian Beef Rendang, with Nasi Minyak.

Rendang is a dish which originated from the Minangkabau ethnic group of Indonesia, and is now commonly served across the country, as well as Malaysia and Singapore. Rendang and nasi minyak is traditionally prepared by the Malay community during festive occasions, like Eid Mubarak or weddings.

Though rendang is sometimes described as being like a curry, and the name is sometimes applied to curried meat dishes in Malaysia, authentic rendang is nothing like a curry!

Malaysian rendang is usually made from beef but can also be made with chicken, or mutton. The meat is slowly cooked in coconut milk and spices for several hours until almost all the liquid is gone, allowing the meat to absorb the spicy condiments. The cooking process changes from boiling to frying as the liquid evaporates. The slow cooking process allows the meat to absorb all the spices and to become tender. The spices may include ginger, galangal, turmeric leaf, lemon grass and chillies. Chicken rendang is usually not cooked for as long as beef rendang.

Rendang is often served with rice;  like the nasi minyak. However, in Malaysia it is also served with ketupat (a compressed rice cake, or cubed rice) and lemang (glutinous rice barbecued in bamboo tubes).

God! This post is making me hungry already!

Beef Rendang:

Ingredients

• 2 cups shredded coconut to make the kerisik (toasted coconut)
• 2 teaspoons tamarind pulp (soaked in some warm water for the juice and discard the seeds )
• 1 1/4 pounds beef stew meat (or boneless beef short ribs), cut into 1 inch cubes
• 6 kaffir lime leaves (very finely sliced)
• 1 cinnamon stick (about 2-inch long)
• 3 cloves
• 3 star anise
• 3 cardamom pods
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons brown sugar
• 2 cups coconut milk
• 7-8 cup water

Spice Paste (blended)

• 20 shollots
• 2 tablespoon coriander
• 1 tablespoon fennel
• 1 tablespoon cumin
• 1 tablespoon pepper
• 3 star anise
• 5 cloves garlic
• 10-15 dried chilies (soaked in warm water and seeded)
• 1 inch ginger
• 3 lemon grass
• 1 inch galangal

Method

1. Heat the shredded coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
2. Chop the spice paste ingredients and then blend it in a food processor or blender until fine.
3. Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
4. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
5. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
6. Add the kaffir lime leaves, kerisik (toasted coconut), brown sugar, stirring to blend well with the meat.
7. Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has dried up.
8. Add salt to taste.

Nasi minyak is traditionally prepared by the Malay community during festive occasions, like Eid Mubarak or weddings.

Nasi Minyak

Nasi Minyak

Ingrediants

• 2 tablespoon Ghee (clarified butter, which you can find easily at any Indian grocery store)

• 1 large onion
• 2 cloves garlic
• 1 teaspoon ginger
• 1 stick cinnamon
• 3 star anis
• 3 cloves
• 3 cardamons

• 11/2 cups water
• 1/2 cup evaporated milk
• 1 cup Basmati rice (wash, soak and drain)
• salt to taste

• 1 tablespoon fried onions
• 1 tablespoon raisins
• 1 tablespoon almond flakes
• Spring onion and Chinese parsley, sliced thinly

Method

1. Heat oil in a pan, and fry the onion, garlic, ginger, cinnamon, star anise, cloves and cardamons till fragrant.
2. Put in water, evaporated milk and rice in the rice cooker pot.
3. Add the first fried ingredients to the pot of rice, and stir; mixing the ingredients well.
4. Add salt and close lid.
5. When rice has cooked , sprinkle the fried onions, raisins, almond flakes, spring onions, and Chinese parsley for decoration.