Friday, October 26, 2012

Beef Rendang Sendayan

Star Q

Today is Idul Adha, and unlike Idul Fitri celebrated two months back, we are celebrating it here in our own home.  I guess it is a different feeling to celebrate Raya in your own home, especially being the elder in the family, you wait for your children to come home, to celebrate the festivity with you and your better half.

The celebration mood takes a new high when the two of you busy yourselves with the planning of the menu, the shopping and the cooking.  All the hard work is well-rewarded when your kids enjoy what is served and eat to their hearts' content.  And you feel all your tiredness disappear, even after preparing such a laborious celebratory dish like my missus' Beef Rendang.

  • 1 kg beef, cut into 1/2 inch cubes
  • 1 cup birds eye chilies
  • 5 shallots
  • 5 cloves garlic
  • 5 stalks lemon grass, sliced
  • 1 thumb-size ginger
  • 1 thumb-size fresh turmeric
  • 2 thumb sizes galangal
  • 2 tsp cumin seeds, dry roasted
  • 2 tsp coriander seeds, dry roasted
  • 2 pieces Asam Gelugor
  • 500 ml coconut milk (not cream)
  • Salt and sugar to taste

In a blender, blitz the chilies, shallots, garlic, lemon grass, ginger, turmeric, galangal, cumin and coriander until fine (add some water if necessary)  Pour this into a work along with the beef.  Simmer gently until all the moisture has almost evaporated.  Then, pour in the coconut milk and put in the Asam Gelugor.  Adjust salt and sugar so that it is under-seasoned.  Continue to simmer gently, stirring occasionally, until the coconut milk is reduced by half (depends on whether you like your Rendang dry or moist.  I like mine with some gravy)  Before turning off the heat, adjust seasoning once again.

Note :  There is no kerisek in this Rendang, so it is a cross between Rendang and Masak Lemak Cili Api.

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