Rendang Daging
Malaysian 45mins
Serves 4
Hot Beef Main Course Gluten Wheat Dairy Free Eggless Malaysia South East Asia Asian
Ingredients
1 large Onion, chopped
2 Garlic Cloves, chopped
12mm/ ½ Inch Fresh Root Ginger, sliced
1/2 teasp Salt
3 fresh Chillies, halved and deseeded
1 teasp Ground Turmeric
2 tbsp Vegetable Oil
450g/1lb Braising Beef, cubed
2 bay leaves
240ml/8fl.oz. Coconut Milk
Instructions
1. Place the onion, garlic, ginger, salt, chillies and turmeric in a food processor and process until smooth.
2. Heat the oil in a large saucepan, add the onion paste mixture and stir fry for 2 minutes.
3. Add beef and continue to fry for 5 minutes, turning from time to time.
4. Add the bay leaves and 240ml/8fl.oz. of water, bring to the boil then reduce the heat, cover and simmer for about 45 minutes or until meat is tender, adding more water as necessary to prevent the sauce from drying out. Do not add too much as the mixture should be relatively dry.
5. Add the coconut milk, bring to the boil then immediately remove from heat and serve hot over rice.
Original Recipe from: http://www.recipes4us.co.uk/Cooking%20by%20Country/Malaysia%20Recipes%20Culinary%20History%20Information.htm
OUR Rating:
Groceries expense reasonable Easy to make. We would cut back the Tumeric by half.
3 of out 5
Would we make again?
Sure.
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