Rendang padang (hot beef curry)

Yield: 6 Servings

Measure Ingredient
4½ pounds Gravy or chuck steak; cubed
1 medium Onion
4 \N Cloves garlic
3 teaspoons Ground chillies fresh/frozen
1 teaspoon Trassi or prawn paste
2 teaspoons Ground coriander
1 teaspoon Ground cumin
½ teaspoon Ground turmeric
2 \N Kemiri nuts -or-
2 teaspoons Ground almonds
1 \N (3-cm long) piece of ginger
2 teaspoons Salt or to taste
1 teaspoon Soft brown sugar
¼ cup Tamarind water
½ can Samoa coconut cream
1 \N Long piece of lemon grass
1 \N Daon salam (Indonesian bay)
\N \N Dried; fresh, powdered laos
2 \N Lime or lemon leaves

FOR THE SPICE PASTE

Date: Sat, 24 Feb 1996 13:44:32 +1300 (NZDT) From: D <ddingle@...>

Rendang Padang is a very hot curry from Sumatra which is surprisingly easy to eat. The blend of all the different spices together with the coconut cream allows your taste buds a lot more than chillies! You will be surprised and delighted to find out that you can easily handle a lot more chillies in this particular dish.

Rendang is traditionally a rather dry dish. The sauce almost completely evaporated and infused into the meat.

Because of this Rendang freezes well in small pportions even in zip-lock plastic bags and will keep frozen for at least 3 months or more.

Rendang should be a very hot and spicy dish. Do not be afraid to use even more chillies than indicated. You will find that you can actually handle lots more chillies in Rendang than in any other dishes. Serve with boiled rice.

DIRECTIONS: Add the blended spice paste to the cubed meat in a large, thick bottomed pot and mix well to coat. Add To This: The lemon grass which has been tied into a bundle and pounded to release its taste and fragrance, the Indonesian bayleaf - omit if not available, the ground Laos, lime or lemon leaves, ½ can of coconut cream.

METHOD: Mix everything well together and bring slowly to the boil. Stirring and scraping the botton to prevent burning the meat. Lower heat and simmer gently UNCOVERED for 1-2 hours till the meat is tender, stirring every now and then. DO NOT ADD WATER! Enough juice will run out of the meat naturally.

MEANWHILE: Dry fry 1 cup of desicated coconut on low until golden brown.

Add this to the tender cooked meat and mix well.

CHILE-HEADS DIGEST V2 #249

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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