Beef Rendang

Malaysian food is extraordinary. It spoils you for other Asian foods. For years we savored it at our favorite restaurant Penang, but the place closed a while ago and its replacement is just adequate.

The yearning to eat roti canai and rendang is so strong so I plan to make the latter as I drool in anticipation. Beef is braised with a paste of onions, ginger, garlic and chiles, coconut milk, spices, lime skins and kaffir lime leaves. No oil needed. It is a long and slow braise on the stove top. And when it is done, the beef falls apart easily, gravy is thick and the kitchen smells like the restaurant. 


BEEF RENDANG
Serves 4
DF, GF, WF, EF

1 pound boneless Beef chunks
1 white Onion
3 Garlic cloves
1 inch chunk of Ginger
1-2 green Chiles
1 cup Coconut Milk
1/2 teaspoon Turmeric powder
3/4 teaspoon Chile Powder
1 teaspoon Coriander Powder
1/2 teaspoon Ginger Powder
Peel of half a Lime or 1 Lemongrass
2 Kaffir Lime Leaves
1/2 teaspoon Kosher Salt


Puree onion, garlic, ginger and green chile in 1/4 cup coconut milk. 

Scrape the paste into a deep sided saucepan. Use a little water to wash out all the scraps into the saucepan. 

Place the saucepan over medium heat. 

Pour the rest of the coconut milk into the saucepan.

Add turmeric, chile, coriander and ginger powder to the curry.

Add lime rind or lemongrass trimmed and cut into two inch pieces, as well as kaffir lime leaves to curry.

Season  with salt.

Bring to a low boil, then add the beef and stir well to mix. 

Cover the pan partially and cook on a medium low flame till beef shreds when poked with a knife.  It takes about an hour depending on the quality of the beef. Stir occasionally so the gravy doesn't catch and scorch. Add a little water if needed.

Serve hot with flaky malabar parota or white rice.

I make long beans belachan style. Some hot rice. A few malabar parotas. For now, a faux Penang meal is best I can do.

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