Fresh And Easy Malay Beef Food

MALAYSIAN BEEF RENDANG

Steps:

• Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
• Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
• Grind the coriander, fennel, cumin and nutmeg.
• Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
• Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

FRESH AND EASY MALAY BEEF

Steps:

• In a large bowl of bag, mix together marinade ingredients and add beef. Allow to marinade 8 hours to overnight.
• In a saucepan, add the coconut cream, water and salt and bring to just under a boil. Add rice and stir. Cover saucepan and remove to low heat and simmer for 15 minutes until rice is cooked and liquid is absorbed.
• Meanwhile, add the ingredients for the peanut sauce to a saucepan and heat gently, stirring occasionally. Take the beef slices and skewer them onto water soaked wooden skewers. Discard marinade.
• Heat oil in large frying pan (if using) and fry skewers about 5 minutes on each side or place over open fire and cook using same time frame. Each side of skewers should be browned evenly.
• Serve with scoop of rice and peanut sauce for dipping.