Rendang

A fiery hot Indonesian dish, Rendang (rehn-dahn) has been adapted from the traditional recipe to accommodate those who do not like their food to be too pungent. the original recipe 30 dry and 10 fresh chillis were used! Great care must be taken over the last stages of the cooking; the heat must be carefully adjusted and the ingredients stirred constantly or else the meat zoill burn and the dish will be ruined. If fresh coconut milk is unavailable, you can make your own by dissolving a 2 J-inch slice of creamed coconut 1 pint boiling water.

2 lb. topside of beef, cut into cubes

2 garlic cloves, crushed

1-inch piece fresh root ginger, peeled and finely chopped

1 green chilli, finely chopped

1 teaspoon salt

2 teaspoons hot chilli powder

1 tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon sugar

Renny’s Pudding is simple and quick to make – and tastes marvellous too!

2 medium-sized onions, finely chopped

1 stalk lemon grass or

1 X 2-inch piece finely pared lemon rind juice of J lemon 1 pint 2h cups thick coconut milk

Place the beef cubes in a large mixing bowl. In a saucer, mix the garlic, ginger, chilli and salt together. Rub the mixture into the meat cubes. Set aside for 30 minutes.

In a medium-sized saucepan, combine the chilli powder, coriander, cumin, turmeric, sugar, onions, lemon grass or rind, lemon juice and coconut milk. Bring the mixture to the boil over moderate heat. Add the beef cubes and bring the mixture to the boil again, stirring constantly. Reduce the heat to moderately low and cook, uncovered, for 1 to ½ hours or until the beef is tender when pierced with the point of a sharp knife, and most of the liquid has evaporated.

Reduce the heat to low and cook, stir-ring constantly, until the meat is golden brown and all the liquid has evaporated.

Remove the pan from the heat. Spoon the meat into a warmed serving dish. Serve immediately.

Sorry, comments are closed for this post.

Share On Facebook
Share On Twitter
Share On Google Plus