The Face that will rock the World

Modern Art Museum

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.

Ingredients

1kg topside beef - cut into chunks

Spices

Blend the following in a food processor:
5 onions
10 cloves of garlic
4 inches of ginger
2 lemongrass
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.

No comments: