This recipe makes 8 servings
|Per serving: about||-|
|total fat||31 g|
|sat. fat||14 g|
- Portion size: 8
Heat Rating: Fiery This dish is not for the hot-pepper timid: the quantity of dried hot peppers is essential for the classic taste. The well-cooked meat and the dry, concentrated sauce, with its chewy texture from lemongrass and toasted coconut, are of equal importance. Rendang must be served with plenty of white rice; a cucumber-and-onion salad makes a good accompaniment. Buying a whole roast allows you to cut the beef into large chunks, which are traditional for this celebration dish.
- 2 lb 2lbtrimmed boneless short-rib pot roast or blade pot roast
- 30 30dried red hot pepperdried red hot peppers
- 2 tbsp 2tbspMalay-Style curry_powder
- 3 3tender lemongrass, trimmed
- 1/2 cup 1/2cupgrated fresh coconutfresh coconuts or unsweetened desiccated coconut
- 4 4shallotshallots, coarsely chopped
- 4 4fresh red finger hot pepperfresh red finger hot peppers, seeded and coarsely chopped
- 3 3clove garliccloves of garlic
- 1/4 cup 1/4cupblanched almondblanched almonds, toasted
- 2 tbsp 2tbspminced gingerroot
- 2 tbsp 2tbspminced galangal
- 2 tsp 2tspshrimp paste
- 1/4 cup 1/4cupvegetable oil
- 1 tbsp 1tbsppacked palm sugar or light brown sugar
- 1 tbsp 1tbspsoy sauce
- 1 tsp 1tspsalt
Cut beef into 2-inch (5 cm) cubes. Set aside.
Break dried hot peppers in half; shake out and discard seeds. In clean coffee grinder, grind to slightly coarse powder. In small bowl, mix ground hot peppers with 3 tbsp (50 mL) water; set aside.
In separate small bowl, mix curry powder with 2 tbsp (25 mL) water; set aside.
Cut lemongrass into paper-thin slices; set aside.
In small dry skillet, toast coconut over medium-low heat, stirring, until golden, about 12 minutes. In clean coffee grinder, grind to coarse powder; set aside.
In food processor, purée shallots, fresh hot peppers, garlic, almonds, ginger, galangal, shrimp paste and 2 tbsp (25 mL) water to make smooth paste. In deep skillet, heat oil over medium heat; fry dried hot pepper paste, stirring, until oil turns red, about 3 minutes. Add curry powder and shallot pastes; fry, stirring, until fragrant, 4 to 5 minutes.
Add 1/4 cup (50 mL) of the coconut milk, the beef, lemongrass, ground toasted coconut, sugar, soy sauce and salt. Sauté over medium-high heat, scraping bottom to prevent scorching, until very fragrant and oil begins to separate, 12 to 15 minutes.
Add remaining coconut milk; reduce heat to low. Cover and simmer, stirring often, until meat is tender, about 1-3/4 hours.
Uncover; cook over medium-high heat, stirring constantly, until sauce is very thick, dry and clinging to meat, 2 to 3 minutes.
Additional information :
Milder Version: Reduce the number of dried hot peppers to 10. Substitute 1 sweet red pepper for the fresh red finger hot peppers.
Source : Canadian Living Magazine: May 2003