Malaysian Beef Rendang Description: Rendang is possibly the most famous Malaysian beef dish. Unlike many Malaysian dishes that involve a rempah (spice paste), this one is not caramelised but is used as a marinade and then simmered until the meat is tender and gravy reduced. Because rendang is a dry style curry, it is usually served as part of a shared meal. History: Rendang originates from the Sumatran Minangkabau region.One of the earliest written records of rendang is from the early 16th century Hikayat Amir Hamzah. The making of rendang spreads from Minangkabau region to Mandailing,Riau, Jambi, across the strait to Malacca and Negeri Sembilan, resulting in a variety of rendang traditions. The popularity of rendang has spread widely from its original domain because of the merantau (migrating) culture of Minangkabau people. Overseas Minangkabau leave their hometown to start a career in other Indonesian cities as well as neighboring countries, and Padang restaurants, Minangkabau eating establishments that are ubiquitous in Indonesian cities, spring up. These Padang restaurants have introduced and popularized rendang and other Padang food dishes across Indonesia, Malaysia, Singapore, and the wider world. Andalas University historian, Prof. Gusti Asnan suggests that rendang began to spread across the region when Minangkabau merchants and migrant workers began to trade and migrate to Malacca in the 16th century. “Because the journey through the river waterways in Sumatra took much time, a durable preserved dry rendang is suitable for long journey.” The dried Padang rendang is a durable food, good to consume for weeks, even when left at room temperature. Ingredients: 6 servings 3/8 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 1/4 pounds beef stew meat, cut into 1 inch cubes • 1 1/2 tablespoons white sugar • 2 cups shredded coconut • 5 whole cloves • 1 cinnamon stick • 1 2/3 cups coconut milk • 7/8 cup water • salt to taste Directions(pang) 1. Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool. 2. Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste. 3. Grind the coriander, fennel, cumin and nutmeg. 4. 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. 5. 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. para kay pang. yn sana ma apreciate mo
Posted on: Tue, 01 Oct 2013 06:33:11 +0000
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