Malaysian Beef Rendang is possibly the most famous of all Malaysian dishes. This is an aromatic and scrumptious dish that explodes with a variety of complex flavors and was used for preserving meat in tropical climates by the Minangkabau settlers from Sumatra. This dish is best prepared a day in advance and its taste improves with time. Malaysian Beef Rendang is best served with Turmeric Rice.
Here Is The Lip-Smacking Recipe For Malaysian Beef Rendang With Yellow Rice:
Preparation Time: 30 Minutes
Cooking Time: 3 Hours
Beef short ribs, boneless and cut into bite sized cubes – one kg
Ground nut oil or cooking oil – five tablespoons
Chilly flakes – one teaspoon
Tamarind ball – size of a cherry tomato
Warm water – half cup
Shredded coconut – one cup
Fresh turmeric, ground – one teaspoon
Coriander powder – one tablespoon
Cinnamon powder – one teaspoon
Cardamom, peeled – three
Cloves – three
Fennel seeds – one teaspoon
Thick coconut milk – two cups
Brown sugar – two teaspoons
Kaffir lime leaves – two
Salt – to taste
For The Paste:
Shallots, chopped – one cup
Garlic, finely chopped – ten cloves
Ginger, finely chopped – three teaspoons
Galangal, finely chopped – one teaspoon
Lemon grass, white portion sliced – two
Red chilies, deseeded and soaked in warm water – ten
(Reduce the number of chilies accordingly for a less spicy version)
Soak the tamarind in half a cup of warm water. Squeeze out the pulp after ten minutes and discard the seeds and fibers.
Place a flat saucepan on moderately high flame and add the shredded coconut. Keep stirring continuously till the coconut turns golden brown and crispy. Remove from heat and keep aside.
Grind the shallots, chopped garlic, ginger, soaked red chilies, galangal, and lemon grass in a blender, adding a teaspoon of water if necessary, until a smooth paste is formed. Keep aside.
Grind the fried coconut, fresh turmeric, cardamom, cloves and fennel seeds along with the coriander powder and cinnamon powder, to a uniform mixture.
Place a wok or a heavy bottom pan on medium heat and add the oil. Once the oil is hot, add the ground chilly paste. Saute for a few minutes till the raw flavor is gone.Reduce the heat to a minimum and add the powdered spices and stir for three minutes. Now add the beef cubes and chilly flakes and keep stirring for about ten minutes till the meat turns brown in color.
Stir in the tamarind pulp, brown sugar, coconut milk and kaffir lime leaves. Increase the heat until it starts boiling and bubbling. Now reduce the flame, cover the pan and simmer for about two hours, stirring occasionally.Once the beef becomes tender and starts falling apart, remove the lid and keep stirring over a low heat, until the oil starts separating from the mixture. Continue stirring till the dish is totally dry. Discard the kaffir lime leaves, add salt for seasoning and remove from heat.
Cool it for at least two hours before refrigerating. The taste of this dish gets better the next day and keeps improving with each passing day. If cooked properly, dry beef rendang can be stored for months together under refrigeration.
Turmeric Rice Recipe:
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Jasmine rice – five cups
Turmeric powder – one tablespoon
Mustard seeds – one tablespoon
Vegetable oil – one tablespoon
Chicken stock – one cup
Coconut milk – one cup
Lemon grass, white portion chopped – one tablespoon
Warm water – as required
Salt – to taste
Soak the jasmine rice for about ten minutes in cold water and wash it three to four times in running water to remove starch. Keep aside in a colander for draining excess water.
Heat the oil in a large pot over medium heat and splutter the mustard seeds. Add the curry leaves and stir till they turn crisp.Reduce the heat to a minimum and add the turmeric powder, lemon grass and drained rice. Saute for about three minutes.
Add the chicken stock, coconut milk and enough water so that it covers rice to a height of about one inch over the top of the rice. Add salt for seasoning.
Cover and cook over medium heat and bring it to boil. Now reduce the heat and simmer it covered for another 10 minutes, until all the water has evaporated. Remove from heat and allow the yellow rice to sit for another ten minutes, before serving.
Spread the yellow rice on a serving plate and spoon in the beef rendang over the rice. Serve it along with a fresh vegetable salad and boiled eggs.