Provided by our partners in Singapore, JELCO, this dish was featured during the FoodAsia2016 show at the Singapore Expo in April. It brings together several flavors that will be familiar to Indian cuisine aficionados and adds another layer of flavor.
Rendang Daging (Spicy Beef/Chicken Stew with Coconut)
(Recipe by JELCO PTE Ltd)
Ingredients:
1 1/2 pound boneless beef short ribs - cut into cubes
5 Tbsp cooking oil
1 cinnamon stick (about 2 in long)
3 cloves
3 star anise
3 cardamom pods
1 stalk lemongrass -cut into 4-inch length and pounded
1 c thick coconut milk
1 c water
2 tsp tamarind pulp - soaked in warm water for the juice and discard the seeds
6 kaffir lime leaves - very finely sliced
6 Tbsp kerisik (toasted coconut)
1 Tbsp sugar or palm sugar to taste
Spice paste (recipe below)
Salt to taste
Directions:
1. Heat the oil in a stew pot, add spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.
2. Add the beef and the pounded lemongrass and stir for 1 minute.
3. Add the coconut milk, tamarind juice, and water and simmer on medium heat, stirring frequently until the meat is almost cooked.
4. Add the kaffir lime leaves, kerisik (toasted coconut), sugar/palm sugar,stirring to blend well with the meat.
5. Lower the heat to low, cover the lid, and simmer for 1-11/2 hours or until the meat is really tender and the gravy has reduced.
6. Add salt to taste. If not sweet enough, add more sugar to taste.
7. Serve immediately with steamed rice or rice cakes. Saves well for serving the next day.
Spice Paste
(Recipe by JELCO PTE Ltd)
Ingredients:
5 shallots
1 inch galangal
3 stalks lemongrass - white part only
5 cloves garlic
1 inch ginger
10-12 dried chilis - soaked in warm water and seeded
Directions:
1. Place all ingredients in a blender jar. We recommend the EXPEDITOR™ 600S or EXPEDITOR™ 1100S for this application.
2. Press the VARIABLE function and use the variable speed dial starting on 1 (low speed) and slowly increasing to 3 (high speed).
3. Press STOP when desired consistency is reached.
Note: to prepare the kerisik (toasted coconut), just add grated coconut to a dry wok and stir continuously until golden brown.
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