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.
- Portion size 8 servings
- 2 lbs trimmed boneless short-rib pot roast
- 2 lbs trimmed boneless blade pot roast
- 30 dried red hot peppers
- 2 tablespoons Malay-Style curry_powder
- 3 lemongrass trimmed
- 1/2 cup grated fresh coconut
- 1/2 cup grated unsweetened desiccated coconut
- 4 shallots coarsely chopped
- 4 fresh red finger hot peppers seeded and coarsely chopped
- 3 cloves of garlic
- 1/4 cup blanched almond toasted
- 2 tablespoons minced gingerroot
- 2 tablespoons minced galangal
- 2 teaspoons shrimp paste
- 1/4 cup vegetable oil
- 1 tablespoon packed palm sugar
- 1 tablespoon packed light brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon salt
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 517 mg
- Protein 26 g
- Calories 421.0
- Total fat 31 g
- Cholesterol 57 mg
- Saturated fat 14 g
- Total carbohydrate 12 g
- Iron 42.0
- Fibre 0.0
- Folate 9.0
- Sodium 0.0
- Sugars 0.0
- Calcium 7.0
- Protein 0.0
- Calories 0.0
- Total fat 0.0
- Vitamin A 4.0
- Vitamin C 13.0
- Potassium 0.0
- Cholesterol 0.0
- Saturated fat 0.0
- Total carbohydrate 0.0