BEEF RENDANG


We had some friends over from Singapore recently and I took the opportunity to ask them for a traditional recipe. Singapore (as you probably know) was formerly part of Malaysia and sits at the end of the Malay peninsula.

This is a very popular recipe with tourists as it combines curry with coconut. They have promised to send me some more ‘home-cooked’ recipes when they get back home.

Ingredients:

Serves 4

1.5 tbsp vegetable oil

1 lb beef cut into chunks

2 cloves garlic

1 large onion finely chopped

2 chopped chillies

1 stalk lemon grass

1 cube of ginger (about 1.5cm square)grated

1 tsp of ground galangal

½ tsp turmeric

1 tsp paprika

1 tsp curry powder

1 tsp sugar

1 tsp salt

1 tsp white pepper

1 tin of coconut milk

1 cup water

Cooking Instructions:

Grind garlic, chillies, lemon grass, ginger, galangal, turmeric, paprika, curry powder into a paste

Pour oil into a hot wok or large iron casserole

Add onion and cook til it ‘sweats’

Add paste and cook for 2 minutes

Add beef and cook on a high heat until brown

Add sugar, pepper and salt

Add coconut milk and water and simmer for one hour stirring occasionally

Serve with Thai rice and pak choi stir fried with garlic and oyster sauce

Advertisements

Leave a comment

Filed under Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s