So tonight, instead of the planned faggots (a favourite of mine) - we are having a flavourful Malaysian curry that is called Beef Rendang. If you haven't tried it yet, I urge you to give it a go. It truly has a flavour of its own.
Rendang can be from Indonesia or Malaysia, Brunei, Singapore. They all have their own ways of cooking it. I'm an Irish lass in London. And this is how I cook it. One of the things is the Malaysian way of adding the 'kerisik' which is the toasted and pounded coconut.
Ingredients: (Serves 2-3)
For the paste:
5 cloves garlic, peeled
2 inch piece ginger, peeled
1 small onion
6 red birds eye chillies (seeds in if brave - I did!)
1 tsp. turmeric
The rest:
1 tbsp. oil
700g beef, cubed (make your choice - I used a very marbled sirloin)
6 kaffir lime leaves
1 stick lemongrass, bashed with a saucepan
1 cinnamon stick
1 star anise
1 tsp. sugar (palm sugar if you have it)
400ml coconut milk
120g desiccated coconut
Method:
Make the paste by putting all of the paste ingredients into a blender and blitzing. Put the oil into a heavy based pan and heat. Add the paste and cook slowly for about 10 minutes, stirring occasionally to cook. Add the cinnamon stick, star anise, lime leaves and lemongrass. Stir.
Add 200ml of water, in 50ml at a time, letting the water cook down and evaporate each time. The sauce should reduce to be dry at this stage. Then add the beef and cook until its brown. Add the sugar and then a little of the coconut milk. Cook on a medium heat, adding more coconut milk when it becomes dry. (only add a little at a time). You may not need all of the coconut milk. Its a bit of a labour of love as you stand with it, its worth it - trust me!
For the kerisik, put the desiccated coconut into a dry frying pan and cook until browning. Put into a pestle and mortar and grind to a powder (you can miss out the grinding if you don't have the pestle and mortar).
The oil from the coconut milk in the curry will separate, so tip the pan so one side and spoon off some of the oil and discard. Now add a little water (a splash) and cook on a gentle heat. You want the curry to be thick and rich, with just a little sauce coating the meat. I add about half of the toasted coconut at this stage, as it makes a good body to the sauce.
Remove the lemongrass, star anise and cinnamon from the curry and serve the delicious rendang on a plate with steamed rice. Top the curry with more toasted coconut and add a wedge of lime.
Garlic Greens.
You can use any greens you like for this, but I had some brussel flowers, so I simply stir fried them for 5 minutes and then added loads of thinly sliced garlic and stir fried until the garlic was crisp. Heaven!
