Originally from Indonesia, Rendang is also a popular Malaysian dish. Known as a dry curry, it consists of meat cooked in coconut milk and spices until the meat is incredibly tender and the coconut and spices are reduced to a rich thick paste which clings to the meat.
Use 1½ kg (3⅓ lbs) of gravy or shin beef cut into medium-sized chunks. To a blender add 2 roughly chopped onions, 6 cloves of garlic, 1 tablespoon of fresh ginger, 6 fresh red chillies and ½ a cup of coconut milk. Blend to a smooth consistency then pour into a casserole dish. To the pot add another 1½ cups of coconut milk, 1½ teaspoons of salt, 1 teaspoon of ground turmeric, up to 3 teaspoons of chilli powder (according to taste), 2 teaspoons fo ground coriander, 6 curry leaves, 1 bruised stem of fresh lemongrass and 1 teaspoon of galangal (laos) powder. Mix well, add the meat and bring to the boil. Reduce the heat to medium and add ½ a cup of tamarind liquid (or 1½ teaspoons of tamarind paste) and cook, stirring occasionally, until the gravy is quite thick. Turn the heat to very low and continue to cook, stirring more often, until the gravy is nearly dry. After approximately 2½ hours, when the oil separates from the gravy, add 2 teaspoons of sugar and cook, stirring constantly now, until the gravy turns a dark brown. Serve with white rice, and one or two vegetable dishes.
*recipe from The Complete Asian Cookbook by Charmaine Solomon
michelle picker cooks 