Rendang daging

Rendang daging

Dry-fried beef curry

By
From
The Complete Asian Cookbook
Serves
8
Photographer
Alan Benson

It is worth making a large quantity of this because it keeps so well, developing more flavour each day.

Ingredients

Quantity Ingredient
1 tablespoon tamarind pulp
2 onions, roughly chopped
6 garlic cloves
1 tablespoon fresh ginger, finely chopped
6 fresh red chillies, seeded and chopped
500ml thick coconut milk
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon chilli powder, (optional)
2 teaspoons ground coriander
6 dried daun salam leaves
1 stem lemongrass
or 1 strip lemon zest
1 teaspoon fresh galangal, grated
1.5kg chuck, blade or round steak, thinly sliced into strips
2 teaspoons sugar

Method

  1. Soak the tamarind pulp in 125 ml hot water for 10 minutes. Squeeze to dissolve the pulp in the water, then strain, discarding the seeds and fibre. Set aside.
  2. Put the onion, garlic, ginger, chilli and 125 ml of the coconut milk in a food processor and process until smooth. Pour into a large saucepan and add the remaining coconut milk. Add the salt, turmeric, chilli powder, if using, coriander, daun salam leaves, lemongrass and galangal and stir to combine. Add the meat and bring to the boil.
  3. Reduce the heat to medium, add the tamarind liquid and simmer until the sauce has thickened, stirring occasionally. Reduce the heat to low and continue simmering for about 2½ hours, or until the sauce is almost dry, stirring frequently to ensure the mixture does not stick to the pan. When the oil starts to separate, add the sugar and stir to dissolve — allow the meat to cook in the oil until it is dark brown. Serve with white rice, one or two vegetable dishes, sambals and prawn crisps.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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