Not really an AI dish but Malaysian dish loved by AIs in - TopicsExpress

Not really an AI dish but Malaysian dish loved by AIs in Australia! Maria Maseyk wanted the recipe--enjoy-Colleen DeSilva -I am sure u will take notes --LOL Beef Rendang • 1 large onion, roughly chopped • 1 tbsp chopped fresh ginger • 1 tbsp chopped galangal (or another tbsp of ginger) • 1 tbsp chopped garlic • 2 lemongrass stalks chopped roughly white bit only • 1 tsp turmeric • 6 long red dried chillies, soaked in water and roughly chopped • 2 tbsp sunflower oil • 1 cinnamon stick • 6 cardamom pods • 500 gms beef steak, cut into 2cm/1inch cubes ( always use good quality meat though this dish comes well with braising steak too) • 4 kaffir lime leaves • Zest of lime • 500 ml coconut milk • 1 tbsp of tamarind paste or juice of a lime • 50g/2oz desiccated coconut flakes • Coriander leaves to garnish Preparation method 1. For the rendang paste, place the onion, ginger, galangal, garlic, lemongrass, turmeric and chillies into a food processor. Blend to form a smooth purée. 2. Heat a wok nice and hot and add the oil. Fry the paste over a high heat until the paste turns darker and is highly aromatic. 3. Add the cardamom pods (crush the cardamom pods gently with the back of a spoon before frying) and the cinnamon stick broken in half and cook for another minute then add the meat. 4. Fry the meat in the paste stirring all the time, until it is well browned. 5. Pour over the coconut milk and tamarind purée and bring to a gentle simmer, add the kaffir lime leaves and zest. 6. Season with salt, stir well then reduce to a simmer. 7. Cook for around one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce really reduced and rich. 8. Meanwhile toast the coconut flakes in a dry pan. Keep a close eye on this, as it will burn really quickly. It should be a lovely deep brown colour when ready. Blend to a powder in a small blender or pound in a pestle and mortar. When the rendang is ready stir into the mixture making sure it is well mixed in. I like it a little bit soupy so I put more coconut milk when cooking—I love it with white rice –or the drier version with Roti Canai ( Malaysian parathas)