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Rendang Daging (Malaysian) January 14, 2013

Posted by kerribatch in Recipes.
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Malaysian Theme - Kerri's Main (3 of )This dish from the Malaysian dinner is originally from “The Complete Asian Cookbook” by Charmaine Solomon, Weldon Publishing, 1976, p. 190.

Ingredients

  • 1.5 kg chuck, blade or round steak
  • 2 medium onions, roughly chopped
  • 6 cloves garlic
  • 1 tbsp chopped fresh ginger
  • 6 fresh red chillies, seeded
  • 2 cups thick coconut milk (I used coconut cream)
  • 1½ tsp salt
  • 1 tsp ground turmeric
  • 3 tsp chilli powder (optional)
  • 2 tsp ground coriander
  • 2 daun salam or 6 curry leaves (I used curry leaves)
  • 1 stem fresh lemongrass or 3 strips thinly peeled lemon rind
  • 1 tsp laos powder
  • ½ cup tamarind liquid (I used 1 tbsp tamarind paste dissolved in ½ cup hot water)
  • 2 tsp sugar

Method

  1. Cut beef into strips about 2.5cm wide and 5cm long
  2. Put onion, garlic, ginger and chillies in blender container with half cup of coconut milk.
    Cover and blend until smooth. Pour liquid into a large saucepan and wash out blender
    with remaining coconut milk.
  3. Add coconut milk form blender to saucepan with all remaining ingredients EXCEPT
    tamarind liquid and sugar. Mix well, add meat and bring quickly to boil.
  4. Reduce heat to moderate, add tamarind liquid and cook uncovered until gravy is thick,
    stirring occasionally. Turn heat to low and continue cooking until gravy is almost dry,
    stirring frequently to ensure mixture does not stick to pan.
  5. At end of cooking time, approximately 2½ hours, when oil separates from the gravy, add
    sugar and stir constantly. Allow meat to fry in the oily gravy until it is dark brown.

Serve with white rice, one or two vegetable dishes, sambals and prawn crackers. Serves 8.

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Comments»

1. Malaysian « Melbourne Recipe Club - January 14, 2013

[…] banquet above consists of Rendang Daging (dry fried beef curry) with Sambal Buncis (green bean sambal), Sambal Kelapa (coconut sambal), […]


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