Beef rendang and more


Beef rendang is a favorite of mine. It takes some forethought, because it is 2 or 3 hours of cooking. It requires some relatively esoteric ingredients, but they make the dish, so resist temptation to substitute.

Beef Rendang:

Spice Paste:

  • 1 nutmeg (whole)
  • 5 whole cloves
  • 6 shallots
  • 3 cloves garlic
  • 20 fresh red chiles
  • 2 inches fresh tumeric
  • 2 inches ginger
  • 2 inches galangal
  • 5 candlenuts


  • 2 lb boneless chuck or bottom round, cubed
  • 2 1/2 cup coconut milk
  • 3 stalks lemongrass, knotted
  • 4 inches cinnamon
  • 7 kaffir lime leaves
  • 5 daun salam leaves
  • 1 tsp salt, or to taste

Crush or process the spice paste ingredients into a paste. Mix with the beef in a deep heavy pot. Add remaining ingredients. Boil on medium heat, then reduce the heat to medium-low and let simmer until the liquid is mostly gone, 2 to 3 hours. Brown the beef in the remaining fat before serving.

Nasi Kuning (Malaysian yellow rice):

  • 2 cups jasmine rice
  • 1 1/2 cup water
  • 1 cup coconut milk
  • 1 1/2 tsp ground tumeric
  • 1 tsp salt
  • 2 stalks lemongrass, knotted
  • 3 kaffir lime leaves, crumpled
  • 4 pandan leaves, knotted
  • 4 daun salam leaves

Mix all ingredients well in a rice cooker, then cook on the white rice setting.

“Four Season” Asparagus and Garlic Chives:

  • 1 bunch asparagus
  • 1 bunch garlic chives
  • 2 tbsp dried shrimp, soaked
  • 3 tbsp sichuan preserved vegetable, rinsed
  • 4 cloves garlic
  • 1/2 inch ginger
  • 1/2 tsp salt
  • 1 tbsp soy sauce
  • 2 tsp sugar
  • 2 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 2 green onions

Chop the asparagus and chives into 2 inch lengths. Mince the shrimp, preserved vegetable, garlic, and ginger. Slice the green onions. Heat some cooking oil in a wok, add garlic and ginger. When fragrant, add the shrimp and preserved vegetable. Fry briefly, then add the asparagus and chives. As they are cooking, add salt, soy sauce, and sugar. Right before serving, add vinegar, sesame oil, and green onions.


About tandooritaco

This is a blog about food.
This entry was posted in beef and lamb, rice, southeast asian, vegan, vegetables, vegetarian. Bookmark the permalink.

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