Sunday 28 August - Beef Rendang

George requested this, and after a hunt through a few books, I settled on the Rick Stein version from his Far Eastern book.

The basis of the curry paste, is grated coconut, so I was rather pleased to find this frozen in our local Thai supermarket.

The coconut was fried in a dry pan, until golden.

 

 

This was then added to the food processor with garlic, onion, galangal, chopped red chillies and a spice mix of cumin, coriander and dried red chillies ground together until fine.

 

 

 

 

The spicy pasted was added to fried beef cubes, along with coconut milk. At the same time lemon grass stalks, whole kaffir lime leaves and cinnamon sticks were thrown in to the pan, along with some tamarind water made from the pulp, soaked for about 20 minutes

 

 

 

 

 

This was all simmered for a few hours, until reduced and the meat was tender.

 

 



 

 

We ate this with a cucumber salad, dressed with lime and fish sauce, steamed jasmine rice and a few spring rolls - it wasn't very spicy, but very fragrant and absolutely delicious