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Indonesian Malaysian

Would love to hear Malaysian/Indonesian Recipes (Here's mine for Rendang)


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Home Cooking Indonesian Malaysian

Would love to hear Malaysian/Indonesian Recipes (Here's mine for Rendang)

keith | | Dec 29, 2012 05:19 PM

I've been on a Malaysian cooking jag recently, and would love to hear people's family/go-to/incredible Malay/Indonesian/Peranakan recipies. Below is the version of Rendang I originally learned from a cooking show and then adapted from some lessons a hawker taught me while I was living in Singapore:

Beef Rendang:

6 long dried red chillies, torn (seeds removed if you like less spicy)
5-6 cloves garlic, chopped
1 cup red onions, chopped
1 inch knob galangal, peeled and sliced
1 inch knob ginger, peeled and sliced
1 lemongrass stalk, finely chopped
¼ cup vegetable oil
¾ cup turmeric leaf (rolled and finely chopped) (If unavailable, leave out)
6 kafir lime leaves (rolled and sliced)
1 piece cassia bark, broken
2.5 pounds top round or chuck, cut into 1 inch cubes
1 cup coconut milk
4 tbsp yellow curry powder (any tumeric-heavy powder will work)
½ cup water
1 cup dried/desiccated coconut, dry toasted over low heat & ground
Salt to taste
1- 2 tbsp thick dark/caramel soy sauce

Soak chillies in hot water for 30 minutes to an hour. Place softened chillies, garlic, onion, garlic, galangal, ginger and lemongrass into a food processor or blender and blend to a paste (add as much of the soaking water as necessary to create the right texture)

Heat a heavy pot over medium high heat. Add oil and then fry the paste adding the turmeric, lime leaves and cassia bark after about a minute of cooking the paste. Cook for around five minutes until the kitchen is aromatic and all the ingredients seem to have homogenized a bit.

Add beef, coconut milk and curry powder and stir to combine. Add water and the desiccated coconut. Stir and simmer for 1–1½ hours, or until meat is tender (if the mixture looks too dry, add additional water). When meat is at desired tenderness, season with soy sauce and salt to taste (though I sometimes like to add the dark soy earlier, with the water and coconut).

Serve with coconut rice or plain steamed rice.