Recipe for Beef Rendang

Kine Rendang has a unequaled variety, and by varying the amounts of sweetener and chilies a total represent of effects can be produced.Couple Cows Rendang over lyricist. Meat Rendang or Asian Spiced Coco Boeuf - Hot, dry spiced supply of tenderly simmered meat offers the exemplary Singapore/Malaysian appreciation of palm, poised with stalwart, tangy spices. Rendang is a must-have on special occasions much as weddings, ideally served with nasi kunyit [turmeric lyricist]. During Ramadan & Eid, the Malay New Year, Rendang is certain to occupy halfway platform on bountiful tables of regale in homes everywhere. 

During this festive season, a specific playwright bar titled Lemang is prefab to eat with Rendang. Lemang is prefabricated from viscous dramatist and santan [coconut river], carefully packed into bamboo poles rough with herb leaves and steamed in the traditionally way over low turn fires.

Recipe for Beef Rendang:

Beef Rendang 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 whole 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

Method:

• Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
• Using a blender, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
• Grind the coriander, fennel, cumin and nutmeg.
• 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.

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