beef rendang

Associated more with Malaysia and Indonesia than it is with Singapore, this is a really simple dish to make. You can adjust the spices to suit your taste and tolerance. Chicken, shrimp or mutton can also be substituted for beef.

Makes 4 servings

6 Cups Water
1-1/2 lb Beef stew meat
6 Tbs Sesame oil
5 Garlic cloves, minced
2 tsp Ginger root, grated
1 tsp Ground tumeric
2 tsp Ground cinnamon
1 Tbs Curry powder
1 tsp Chili powder
1/4 tsp Black pepper
2 Lemon grass stalks
- or -
4 Lemon rind strips
1/2 Cup Thick coconut milk
1 tsp Salt
1 tsp Sugar

Bring 6 Cups of water to a rolling boil. Put stew meat in and boil for 1 hour. (This does three things: cook the meat, tenderize it and remove extra fat.) Drain and set aside.

Heat 6 Tbs of sesame oil in a hot wok. Add the minced garlic, grated ginger, ground tumeric, curry powder, chili powder, cinnamon and black pepper to the oil and cook until fragrant.

When the spices are cooked and sizzling, add the drained beef and lemon grass (or rind). Continue cooking until all juices from the beef have evaporated, and the meat browned and well-covered with spices.

Add 1/2 Cup thick coconut milk (or 2 Tbs coconut powder to 1/2 Cup water) to the wok mixture, along with the sugar and salt. Cover and simmer for 10 minutes. Remove the wok lid, raise heat and cook rapidly until the gravy has thickened.

Serve with steamed white rice.