{Recipe} Beef Rendang

This is a repost from my old blog (August 8, 2009); please forgive the terribly blurry photo lol

Felt like a proper Malay dish last week so made myself some :) Here's the recipe with the ingredients in order of usage.

Serves 4

Ingredients:

1 lemongrass
2 red chillies (about 2 tbsp)
1 medium red onion, half sliced thinly
3 garlic cloves
1 tbsp ginger
3 tsp ground coriander
1 tsp turmeric
2 tsp cumin
600-750 grams beef, sliced and cut into bite pieces
1 cinnamon stick
4 curry leaves
2 tsp brown sugar
2 cups coconut milk
1 tbsp lemon juice

1. Blend lemongrass, chillies, half of onion and garlic and ginger. Set aside.
2. Mix the beef with coriander, turmeric and cumin.
3. Sautee the sliced half of the onion until soft.
4. Add the beef mix and cook until browned.
5. Add cinnamon stick, curry leaves, brown sugar and coconut milk. Cook covered for 1 hour.
6. Removed lid and cook a further 1 1/2 hours or until it reaches the consistency desired. Stir every once in a while.
7. Removed cinnamon stick and add in lemon juice.

Adjust the sugar and other spices according to your preference. Great eaten with rice cakes, glutinous rice or even plain rice/bread. I know it seems like a lotta work and takes so long! But if you're missing/craving it... Well, it'll be worth it, enjoy! Ta ra~

{Recipe} Chicken with turmeric (ayam masak lemak)

This is the chili-free version of the popular Malay/Indo dish so feel free to add some if you'd like a bit of heat.

Ingredients:

1.5 kg chicken pieces
1 tbsp raw sugar
6 candlenuts*
3 garlic cloves
1 onion
2.5 cm galangal*
2 lemongrass stems*
1 cm cube belachan/shrimp paste
4 cm fresh turmeric or 1 tbsp ground turmeric
1 tbsp tamarind paste* dissolved in 1/4 cup water
4 tbsp oil*
400 ml coconut milk
Water
Salt and pepper to taste

*2 candlenuts can be substituted with 1 macadamia nut or 2 almonds; galangal may be substituted with ginger; I have found myself lemongrass-less before and substituted with about a tablespoon of lemon zest mixed in a tablespoon of lemon juice; tamarind juice can be substituted with lemon/lime juice; I used coconut oil but other oils may be used

1. I rub chicken with salt and rinse to get the chickeny taste off. Then rub sugar into chicken and set aside.
2. Blitz candlenuts, garlic, onion, galangal, lemongrass, belachan and turmeric.
3. Heat up oil in a pot and sautee the turmeric paste until aromatic without browning.
4. Add chicken pieces and coat with the paste.
5. Scoop the creamy bit off the top of coconut milk (set aside) and add the watery part. Add tamarind juice. Add enough water to just cover the chicken.
6. Cover the pot and cook for about 45 minutes until chicken is cooked.
7. Stir in the coconut cream, season with salt and pepper and serve.
8. Garnish with deep fried onions and freshly chopped coriander if desired. Enjoy!

Thank you for stopping by!