Malaysian Beef Rendang recipe
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Ingredients
- ⅜ 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 ¼ pounds beef stew meat, cut into 1 inch cubes 1 ½ tablespoons white sugar 2 cups shredded coconut 5 whole cloves 1 cinnamon stick 1 ⅔ cups coconut milk ⅞ cup water salt to taste
Nutrition Info
- 653.8 caloriescarbohydrate: 24.9 gcholesterol: 63.3 mgfat: 54.5 gfiber: 7.6 gprotein: 22.3 gsaturatedFat: 37.4 gservingSize: -sodium: 82.9 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Malaysian Beef Rendang
Directions
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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.