And whilst I was day dreaming about Asia how about the fabulous Indonesian Rendang, there are versions of it found in Malaysia and Singapore too. I have never been to these countries but I had it once in Hong Kong and I’ve been hooked on it ever since. Even though I am not a great beef lover Beef Rendang is the only way, forget other meat with this dish although I am sure it would work with lamb. Some ingredients for the authentic recipe I haven’t been able to find but try my version of it and I’ll say it now, it always tastes better the following day.
♫ ♪ ♫ “Feed a man ’til he’s full and he still want beef.” ♪ ♫♪ ♫ Lauren Hill
Phil’s Beef Rendang
Enough for 4 – 6 depending how greedy you are
3 shallots, roughly chopped
2 cloves of garlic, peeled and chopped
2cm piece of root ginger, peeled and roughly chopped
4-5 long red chillies, deseeded and roughly chopped
1 tsp galangal (if available, if not add a little more ginger)
1 stalk of lemongrass, roughly chopped
1 tsp ground turmeric
2 x 400ml cans of coconut milk
1 kg stewing/casserole beef cut into largish chunks
2 kaffir lime leaves (fresh or dried), chopped/crushed
Throw shallots, garlic, ginger, chillies, galangal (if using), lemongrass, turmeric and 1tsp of salt in a blender or food processor and add approximately 100ml of the coconut. Blitz to a smooth paste.
Place in a large pan or dish. I actually used a large Le Creuset pan, they are made for this recipe! Add the beef, the kaffir lime leaves and the remaining coconut milk, adding water if the liquid doesn’t quite cover the meat. Stir well and bring to a simmer on your hob.
Leave to gently bubble away for 2½ – 3 hours, stirring occasionally. By now the coconut milk will have reduced and the curry will be fairly thick.
If you are making this ahead of time, stop at this stage and finish off later.
Remove the lid from the pan and continue to cook for a further 30 minutes or so stirring occasionally until the oil from the coconut milk starts to come to the surface.
Serve the beef Rendang hot with plenty of Thai rice. Yum, bloody yum.