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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.
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