Jan. 20th, 2004

gamiila: (Default)
Yesterday, [livejournal.com profile] ezagaaikwe and I exchanged the recipe for her favourite Asian dish, rendang padang. In relation to which, I must mention one more helpful hint: apparently, the English translation for kemiri-nuts is 'candlenuts' -- a nut that's indigenous to Borneo and Indonesia, and is likely to be found in Asian supermarkets that specialise in SE Asian products. So, Ezagaaikwe: if your local Vietnamese doesn't stock it, use (ground and roasted) almonds as a replacement.

There is another rendang that I like even better: rendang daging. When cooked properly, the meat just melts on your tongue!

To make enough to serve 4, you need:

- 1 lb topside beef, cubed
- 1/2 cup vegetable oil
- 1 cup santen (thick coconut milk)
- 1 slice asam gelugur (tamarind paste)
- 2 daun djeruk (lime leaves, finely chopped)
- 1 turmeric leaf, finely chopped
- 2 tbs kerisik, i.e. roasted and ground shredded coconut
- 2 tbs kecap manis (sweet soy sauce)
- 1 cinnamon stick
- 2 cardamom pods
- 2 cloves
- salt to taste.

To make the bumbu:

- 2 shallots
- 2 cm (3/4 inch) galangal (aka China or India root; in the UK, Marks & Spencer usually stock it)
- 3 stalks lemon grass
- 2 cloves garlic
- 2 cm (3/4 inch) ginger
- 6-10 dried chillies, soaked in hot water

1) Chop the bumbu ingredients then puree in a blender until fine.
2) Heat the oil in a wadjan or a wok on a medium setting until hot, then turn down to low and add the bumbu, cinnamon, cloves, and cardamom and cook for 5 minutes. If it starts to burn, add a tablespoon of water.
3) Add the beef, coconut milk, kecap manis and asam gelugur or tamarind juice.
4) Simmer uncovered, stirring frequently, until the meat is almost cooked.
5) Add the lime and turmeric leaves,kerisik, and salt.
6) Lower the heat and simmer until the meat is really tender and the gravy has dried up.

Approx. cooking time: 1 hour, maybe a bit longer. Enjoy!

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