Rendang (dry Beef Curry) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Tamarind liquid*,
2 tbsp: Oil,
2 lbs: Beef, lean boneless chuck in
1: Onion, medium, chopped
4: Garlic clove, minced or pres
1 tbsp: Ginger, fresh, chopped
1 tbsp: Coriander, ground
1: Cinnamon stick,
1 tsp: Cumin, ground
1 tsp: Chili paste,
1/2 tsp: Pepper,
1/2 tsp: Cloves, ground
1/2 tsp: Anchovy paste,
2 1/2 cup: Coconut milk,
Rice, cooked
Directions:
* In a bowl, combine 1/3 cup hot water and 2 1/2 Tbsp packaged
tamarind pulp or 4-5 inch long whole tamarind pod (shell and coarse
strings removed). Let stand for 30 minutes. Knead pulp from seeds:
discard seeds. Prepare tamarind liquid using 1/2 cup hot water and
1/4 cup pulp. Set aside. Heat oil in a wok or 5-quart kettle over
medium-high heat: add meat, a few pieces at a time, and cook until
browned on all sides. Lift out a onion is soft. Add coriander,
cinnamon stick, cumin, Chili Paste, pepper, cloves, and shrimp paste
(if used). Cook, stirring, until seasonings are well combined. Return
beef to kettle; stir to coat with spice mixture. Stir in tamarind
liquid and coconut milk. Bring to a boill then cover, reduce heat to
medium-low, and simmer stirring occaisonally, until meat is very
tender when pierced and sauce is very thick and almost dry (1 1/2 to
2 hours). Remove from heat and discard cinnamon stick; spoon off and
discard fat from sauce. Serve with rice.
--- per Larry Haftl
Source from luhu.jp
tamarind pulp or 4-5 inch long whole tamarind pod (shell and coarse
strings removed). Let stand for 30 minutes. Knead pulp from seeds:
discard seeds. Prepare tamarind liquid using 1/2 cup hot water and
1/4 cup pulp. Set aside. Heat oil in a wok or 5-quart kettle over
medium-high heat: add meat, a few pieces at a time, and cook until
browned on all sides. Lift out a onion is soft. Add coriander,
cinnamon stick, cumin, Chili Paste, pepper, cloves, and shrimp paste
(if used). Cook, stirring, until seasonings are well combined. Return
beef to kettle; stir to coat with spice mixture. Stir in tamarind
liquid and coconut milk. Bring to a boill then cover, reduce heat to
medium-low, and simmer stirring occaisonally, until meat is very
tender when pierced and sauce is very thick and almost dry (1 1/2 to
2 hours). Remove from heat and discard cinnamon stick; spoon off and
discard fat from sauce. Serve with rice.
--- per Larry Haftl
Source from luhu.jp