MALAYSIAN BEEF RENDANG

Malaysian Beef Rendang image

This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.

Provided by Trevor Hobson

Categories World Cuisine Recipes Asian Malaysian

Time 2h

Yield 6

Number Of Ingredients 18

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Ingredients

⅜ pound shallots
3 cloves garlic
15 dried red chile peppers
5 slices fresh ginger root
5 lemon grass, chopped
2 teaspoons coriander seeds
2 teaspoons fennel seeds
2 teaspoons cumin seeds
1 pinch grated nutmeg
1 tablespoon vegetable oil
1 ¼ pounds beef stew meat, cut into 1 inch cubes
1 ½ tablespoons white sugar
2 cups shredded coconut
5 whole cloves
1 cinnamon stick
1 ⅔ cups coconut milk
⅞ cup water
salt to taste

Steps:

Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
Grind the coriander, fennel, cumin and nutmeg.
Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

Nutrition Facts : Calories 653.8 calories, Carbohydrate 24.9 g, Cholesterol 63.3 mg, Fat 54.5 g, Fiber 7.6 g, Protein 22.3 g, SaturatedFat 37.4 g, Sodium 82.9 mg, Sugar 6.4 g