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Beef Rendang – Kalai Subramaniam
Posted By Helen Jackson On October 26, 2011 @ 10:31 am In Asian recipes,Beef Recipes,Malaysian Recipes,Recipes | No Comments
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Roast coconut in a dry pot on a low heat, stirring continuously for 10 minutes, until dark brown in colour. Keep aside.In a food processor, blend together the red onion, lemongrass, galangal, kaffir lime leaves and garlic. Blend for 2 - 3 minutes to form a smooth puree which will be used as the rendang paste.
Heat the wok and add the cooking oil. Once the oil is hot, add in the pandan leaves, cumin powder, coriander powder, curry powder and rendang paste. Cook on a low heat until the oil rises to the surface.
Add the beef and coconut cream and cook at a low heat, stirring regularly for thirty minutes. Cook for one hour or until the meat is tender.Once tender, add the roasted coconut, sugar and salt and mix
Serve immediately with steamed rice.
Malaysian ingredients like kaffir lime leaves, galangal and pandan leaves are available throughout New Zealand at your local Asian food market and selected gourmet food stores.
*Pandan leaves are optional. They are used to impart a subtle flavour to Malaysian dishes
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