Malaysian Beef Rendang

4:13 AM


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 grated 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


Directions:
  • Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
  • Using a blender or a food processor, 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.
  • Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.


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