Salaam Haloodies! One of the best dishes you can order in a Malaysian restaurant in our opinion is BEEF RENDANG. A traditional Malaysian recipe, this dish is aromatic and serves up the most succulent beef that melts in your mouth. BUY our HALOODIES DICED BEEF on Ocado click the link bit.ly/1oEWTJl and it’ll be delivered to your door! You can make delicious beef rendang in no time! #haloodies Like and Share facebook/haloodies Prep Time: 15 minutes Cook Time: 65 minutes SERVES 4 What you’ll need: · One pack of HALOODIES DICED BEEF · 3-4 cups beef stock, · 1/2 can coconut milk The following are ingredients for the rendang paste · 1 stalk lemongrass, finely sliced · 1 medium onion, peeled and quartered · 4 cloves garlic · 1 thumb-size piece ginger · 1-3 red chillies, · 3/4 tablespoon tamarind paste. · 1 tablespoon. brown sugar · 2 tablespoon soy sauce · 2 tablespoon dark soy sauce · 2 tablespoon fish sauce · 1 tablespoon vegetable oil · 1/2 teaspoon. turmeric · 1 heaped tablespoon. ground coriander · 1 tablespoon. ground cumin · 1 and 1/2 teaspoon. cinnamon · 1/4 teaspoon. nutmeg · 1/4 teaspoon cloves · 1 teaspoon shrimp paste · sliced red chillies and fresh coriander for garnish 1. Place the HALOODIES diced beef in a pot and cover with beef stock. Set over high heat and bring to a boil. Reduce heat to-low and cover. Simmer 30 to 45 minutes to make the rendang dish more tender 2. Place all rendang paste ingredients in a food processor. Process well to create a dark, very fragrant curry paste. You can add half the coconut milk at this stage to help blend ingredients if you wish. 3. When beef is done simmering remove from the stock, drain and place in a bowl. It should feel very soft and tender with a fork. Use 1/2 cup of the remaining stock for cooking the curry and save the rest for another time. 4. Place the beef into a wok or large frying pan. Add the paste and stir to coat the beef. Set over medium-high heat. When paste starts to sizzle, add the reserved stock and coconut milk. Stir and bring to a boil. Reduce head to medium-low, until its gently simmering. Cover and cook 30 minutes or longer, stirring every 5 minutes or so, until youre happy with the tenderness of the beef. Traditionally, rendang is a drier kind of curry, which means the spices really stick to the meat and there isnt a lot of sauce. If you prefer more sauce, you can add more coconut milk - just be sure to add more fish sauce as well to keep the intense flavour of the dish. 5. Taste-test the rendang, adding more fish sauce if not salty enough, or more tamarind or lime juice if too salty for your taste. 6. Top with fresh coriander and red chillies, and serve with fragrant white rice Don’t forget to send us pics of what your dishes looked like!!
Posted on: Wed, 16 Apr 2014 16:10:44 +0000
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