Thursday, July 28, 2011

Beef Rendang


 Have you caught the Masterchef fever yet? I have. Every time I watch an episode, I learn something new. According to some newspaper reports, home cook meals have increased by more than 100% following the series. They could even predict what ingredients are more in demand after the show!

Last season's winner Adam Liaw published his first cookbook "Two Asian Kitchens" not long ago. He separated recipes into "old kitchen" and "new kitchen"- concepts that I embrace immediately. Afterall, I'm always trying to learn how to create recipes that my heritage and family taught me but at the same time, love to re create new stuff in my new kitchen from experiences and life.


I picked his rendang recipe to try first. Most people who cooked rendang before would tell me that it is a tedious and long process to get it right. It's a very thick beef coconut spicy stew, cooked so long that the meat is tender and has a melt in your mouth texture.

His ingredients are easy to source in my local oriental and vegetable market- a big bonus because I often find it hard to locate items from cookbooks bought overseas. He made it easy for the Aussie Market!!

I love mixing the toasted coconut at the last 20-30 minutes. It provides the texture that only the rendang can claim king. It tasted better after the next day.

Adam Liaw's Beef Rendang (serves 4-5)
1 tsp oil
600 grams of lean beef chunks. He recommended braising steak as well.
3 stalks of lemongrass
2 kaffir lime leaves shredded
1 tsp sugar
400 ml coconut cream
100 grams grated fresh coconut or 130 grams desiccated coconut if needed.

Base Paste
1 red onion (or 8 eschalots)
6 red hot bird eyes chilies
at least 6 garlic cloves. I added 2 generous tablespoon of minced garlic
3 cm piece of galangal, ginger and tumeric. All peeled and thickly sliced.
2 tsp sea salt flakes

Place all base paste ingredients in a food processor or mortar. Grind to a paste. Heat oil in large saucepan, fry paste for 5 mins or so till fragrant.

Add beef, lemongrass,, eric, kaffir leaves, sugar and toss to coat in mixture. Add coconut cream and around 200 ml water. Simmer for 30 mins. Then uncover and cook for 1 hour.

Meanwhile, toaste coconut till slight brown. Transfer to a mortar and grind it to a paste. This will release the oils. I cheated and just use a pestle to gently press the coconut.

The beef would have been cooking for 1.5 hours. Add the coconut and cook for another 20 minutes or so. Stir often. Taste and adjust seasoning accordingly. Serve with hot rice or coconut rice.


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11 comments:

tigerfish said...

I wish I could watch Australia's Masterchef. I only can get US version here.

Quay Po Cooks said...

daphne, my Quay Lo is a big fan of beef rendang. I bought some beef and waned to make beef rendang but did not get to it yet. With all the wonderful ingredients in your rendang, I am sure it taste divine!

Little Inbox said...

dear, you forgot to type the title for this post. :)

Anncoo said...

hahaa...never mind about the title, I want to eat first :DD

Cath said...

Hi Daphne. I also have the Masterchef fever (wish Hayden was still in the running, but go Dani!)
I also have Adam Liaw's cookbook and it's my favourite at the moment. I strongly suggest the Seafood Kway Teow.

Sonia (Nasi Lemak Lover) said...

I heard about Masterchef program but never got a chance to watch it. Ya, his beef rendang look simple and i bet it still taste good.

leaf (the indolent cook) said...

Haven't had rendang in ages. Wouldn't mind a bowl of that right now!

MaryMoh said...

I wish I can have this for dinner. I love rendang but so difficult to get the galangal....hmmm. Just wait till I go back home and will eat lots!! :D MaryMoh at http://www.keeplearningkeepsmiling.com

lena said...

i have not watched any eopisodes of masterchef but i must chk with some friends here , i've been hearing what a good and inspiring show it is. This rendang version seems a little different from the traditional ones that it uses kaffir and phew, getting that coconut oil is quite some work here, over here , we can get them from the coconut vendors.

Mochachocolata Rita said...

yummmmm! i adore adam liaw! i want a huge bowl of rice with this

Joanne said...

I've never had beef rendang though I've always been intrigued by it. I'll have to try this since you're giving it glowing reviews!

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