Today my 2nd son ( Jerome Yeo) learn to cook Beef rendang (wet version) 1. Beef Strip Loin 885 g (cut chunk; marinate with meat tenderizer / papaya leaf juice for about 1 hour) 2. Grated coconut 150 g (toasted till brown colour and grind) 3. Dry chili 50 g (boil for 10 mins and blend) 4. Shallots 150 g (chopped) 5. Garlic 50 g (blended) 6. Belacan 5 g (toasted and grind) 7. Candle nut 15 g (toasted & grind/pound) 8. Galangal 10 g 9. Ginger 20 g 10. Lemon grass 50 g 11. Fresh turmeric 15 g (No. 8 – 11, slice and add 50 ml of water to blend together) 12. Cumin seeds 10 g 13. Fennel seeds 5 g 14. Coriander seeds 2 g (No. 12 – 14, toasted and grind together. Add water to form paste) 15. Gula Melaka 35 g 16. Salt 20 g 17. Water 400 ml 18. Coconut milk 200 ml 19. Oil 200 ml 20. Tumeric leaf 1pc (cut shred) 21. Lime / lemon leaves 6 pcs (cut shred) - Pour oil into wok / pot, fried chopped shallots till fragrant / light brown. - Add blended garlic. Stir fried until brown colour. Follow by belacan and candle nut. - Add blended mix galangal, lemon grass, turmeric & ginger until fragrant. Follow by blended dried chilli. - Add in spices (cumin, fennel and coriander seeds) paste. Stir evenly with the rest of the spices/paste. - Add in beef chunk and salt. - Slowly stir the beef until it become harden. - Slowly pour in the water, follow by coconut milk and gula Melaka. - Slow fire, simmer and cover it. - Stir every 3 – 5 minutes. - Add in grinded grated coconut and stir it evenly in the pot. - Once the beef become tender, add in shredded turmeric leaf and lime leaf. - Simmer for another 5 minutes. - Ready to serve.
Posted on: Sat, 19 Jul 2014 11:09:45 +0000
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