Malaysian Beef Rendang

This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.

Step: 1

Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.

Step: 2

Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.

Step: 3

Grind the coriander, fennel, cumin and nutmeg.

Step: 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.

Step: 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.

Per Serving: 654 calories; protein 22.3g; carbohydrates 24.9g; fat 54.5g; cholesterol 63.3mg; sodium 82.9mg.

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Bought the right cooking tools is just as important as having the correct dishes menu . This includes all of from pots, pans, bowls and utensils to those essential items that are easy to forget, like as parchment paper and foil. Items like crunch bottles for adding the perfect drizzle or sprinkle items to your dish and long tweezers to range smaller and thinner dish are a likely for any home chef.