Beef rendang is a really rich South-East Asian curry made with coconut milk and tender beef. Serve with jasmine rice and steamed greens. In a food processor combine the lemongrass, onions ...
but you can remove them if you want a mild curry. Pop everything into a food processor and blitz to a smooth paste. Toast the desiccated coconut in a dry pan until it is golden brown. Once you see ...
Put all these ingredients in a wide sauté pan or a wok, add the bay leaf, lemongrass, turmeric, salt and meat and cover with coconut milk ... of lime with the rendang. Rendang keeps well in ...
“Traditionally, rendang must be dry – the coconut-based sauce is heavily reduced by long ... If you are served rendang with some residual sauce, it is a variant called ‘kalio’ – calling it a curry is ...
Heat the oil in a large frying pan. Add the onion and garlic and cook over a medium heat for 2–3 minutes, or until softened. Add the curry paste and fry for 30 seconds. Add the tomato purée ...
Add the rendang paste and fry to release the oils; add chicken stock and mix well. Bring to the boil. Add coconut milk, lime leaves and salt and pepper to taste. Bring back to the boil ...
Beef rendang is a wonderfully intense braised dish ... You could make it in less time in a pressure cooker, but you'll need to use less coconut milk, and you might need to adjust the amount ...
More extravagant versions of the dish come served with chicken or beef rendang, a rich South East Asian curry that's made by stewing meat in coconut milk and spices until it becomes tender.