Friday, June 27, 2008
Rendang Double - X
Double X? Because it's double the 'lemak' (richness). There's extra strength of coconut cream and cooked to a succulent taste. Try it with yr favourite bread.
1kg topside beef - cut into chunks
Blend the following in a food processor:
10 cloves of garlic
4 inches of ginger
2 inches of galangal / blue ginger
12 bird's eye chilli
1 tbsp salt
1 cup sugar
Then, mix well with $1 or $2 worth of wet rendang spices. Marinate the spices with the beef, place into a plastic bag, give it a rub and chill in the fridge for 12 hours or overnight.
When ready to cook, dump in the above together with the following into a pot:
400ml of thick coconut cream
abt 8 cups of water
6 lime leaves
2 pcs of tumeric leaves
On a slow fire, cook the above, stirring now and then for abt 1 and 1/2 hours with lid partically closed until gravy is reduced and meat feels tender. Add abt 10 extra bird's eye chilli (leave them whole)and adjust taste. Remove from heat. Serve.