The title isn’t quite as catchy as star wars 2 or jaws 2 but I couldn’t think of anything better. This is the second time I made this dish (the title says it doesn’t it??) The recipe differs slightly from the first time so I’m gonna post it. I also cooked it in about 2 1/2 hours, much less time than the first time. The reason for this is that one of my portable cookers has a minimum flame level that isn’t low enough. And because I was doing so much cooking at once I had to use it. I almost burnt…….actually I did burn the rendang dish slightly. So without the low flame it cooked in almost half the time. Still delicious!!
The root veg (is it a veg??) galangal in the middle surrounded by his best friends in Asian cuisine – lemongrass, dried chillies, peeled garlic, shredded ginger, large onion (shallot couldn’t make it this night )
Lemongrass stalks waiting to be crushed to death in a mortar and pestle
Lemongrass crushed not to death but very much still alive and waiting to make your taste buds tingle
The Beef Rendang paste ingredients in a mortar & pestle….I mean blender – mortar didn’t come because pestle wasn’t feeling well!
You can see here that the paste isn’t a paste at all, more like a milk shake!! Our darling friend blender is not to blame – she hasn’t weed in her pants – it was me (errmm…..I mean I didn’t wee on her pants either….oh, never mind!!)
Frying the paste (what does it look like?? Diaper content??)- I’m sorry I had to add my next thought whilst re-reading because I thought it was hilarious….or maybe not??
The beef rendang after errmmm….(I’ll make this bit up now as I really don’t have a clue ) an hour and a bit (hah-a bit can mean anything….!)
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Beef Rendang 2
1kg Beef with 20-30% fat
700g bones (here it’s all separated so I had to buy the bones extra)
Beef Rendang Paste
2 tomatoes quartered
5-6 shallots or 1 large onion roughly cut
2 inch piece of galangal cut into discs
2 inch piece of ginger cut into discs
1 bulb of garlic peeled
2 heaped teaspoons of salt
1-2 teaspoons of chilli flakes (or powder)
2 teaspoons paprika powder
2 teaspoons palm sugar
12 Thai red chillies
12 lime leaves
3 stalks of lemongrass (white parts only) cut into 2 inch pieces crushed
2 tablespoons sour tamarind soaked in hot water and the juice squeezed out and used (the pulp and seeds are discarded)
1 litter coconut milk (if making own) or 1 can coconut cream (80-100% concentration) and add water to make into 1 litter
1. Put all the paste ingredients into a blender and blend into a smooth paste (add ½ cup of water if your blender is a b******* like mine and won’t blend without).
2. Heat half a cup of oil in a wok on a medium high heat and add the paste ingredients. Fry until the liquid has evaporated (approx. 8-10 minutes).
3. Add the beef, lemongrass, lime leaves, chillies and stir. Fry for 7-8 minutes then add the chilli flakes, paprika powder and palm sugar. Fry for 3-4 minutes then add the coconut milk and tamarind juice and stir.
4. Turn the heat down as low as possible, cover with lid and slow cook for anything between 3-4 hours. There should be very little liquid left, just a thick oily delicious sauce.
5. Serve with steamed jasmine rice and relish in the layers of slow roasted flavors as they hit you in a subtle but ecstatic fiesta of deliciousness that you wont forget. Well worth the wait of 3-4 hours (although I did it in only 2 1/2 hours) cooking time.
1. I added too much water (plus the juice from the tomatoes) so my paste was a milk shake. Frying the paste with so much liquid would take ages so I sieved the liquid into a separate bowl and just had the pulp left to fry. I added the paste liquid into the pot at the stage of adding the coconut milk.
2. I’ve reduced the method by a step or 2 compared to the first rendang recipe I published – frying the meat separately beforehand as I didn’t notice this making any difference!
3. I added bones this time round. I love my meat on bones or with bones (I just had a really dirty thought that I won’t write here-those with a vivid mind…..heheh!! :-) )
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Below a picture of the beef rendang after I’d already started eating it ! YUMMY!! I did a taste test the evening before – the jungle curry and the beef rendang! I cooked them the day before (obviously if I ate it I must’ve cooked it….). It’s the same baby coconut though (as in the ‘jungle curry’ recipe page!
And here’s a final picture of the jungle curry on the left and the beef rendang on the right!
Thank you for stopping by and have a wonderful day!!