From jane.willis@ntlworld.com Tue Jan 23 15:05:30 2001
Date: Tue, 23 Jan 2001 09:30:10 +0000
From: Jane Willis <jane.willis@ntlworld.com>
Newsgroups: uk.food+drink.misc
Subject: Beef Rendang

Beef Rendang has been mentioned a few times recently so I thought you
might like a couple of recipes. I think it is about as varied as "Beef
Stew" in Britain,as long as there is plenty chilli in it, but these are
both pretty good.

The first is from "Indonesian Cooking - the ABC's" by Agnes de Kejiser
Brackman (Asia pacific press, Singapore, 1974)

1 pound boneless lean  beef - doesn't specify cut but I would use one of
the cheaper cuts of steak.
1˝ cups coconut milk
2 cloves garlic
1 teaspoon turmeric
˝ teaspoon ground ginger
1 bay leaf
2  or more crushed red chillies
1 tsp salt
3 leaves lemon grass
1 tbs vegetable oil

Slice meat thinly, chop garlic finely. Heat oil in pan and add garlic,
turmeric, ginger and lemon grass. saute lightly. Then add meat and
crushed chillies. sauté 3 minutes, stirring frequently. Add salt and mix
well. Pour coconut milk over and add bay leaf. Cover and cook on low
flame until tender and almost dry. Serve.


The other is from "300 Asian best recipes" (Vista publications,
Singapore, 1979)

2 lb lean beef (cut into thick slices)
2 tbs dark soya sauce
2 tbs tamarind paste mixed with 3 tbs water and strained
2 cups thick coconut milk
4 lime leaves

Ground ingredients;
1 dessertspoon coriander seeds, ˝ teaspoon cumin seeds and 1 tsp white
peppercorns, all dry-fried
2 stalks lemon grass, sliced
1-inch piece blachan, roasted (That is an AWFUL lot of blachan, I use a
tiny piece or leave it out altogether)
4 hot red chillies
4 hot green chillies
6 cloves garlic
4 onions
1-inch piece of galangal (Very hard to find - I usually add a bit more
ginger and lemongrass)
˝ - inch piece of ginger
3 tsp salt
1 tbs brown sugar
1 cup grated coconut, dry-fried

By "ground ingredients" it means mix all that lot up into a paste - a
food processor helps!

1. Season the meat with soy sauce, tamarind juice and ground mixture.
Knead well. marinate for 6 hours. Stir now and again.
2. Stir-boil coconut milk and leaves in wok for 2 minutes over high
heat.
3. Add meat, marinade and all. Boil 2-3 minutes. Reduce heat. Stir-cook
until dry and oily.
4. remove from heat. Serve hot or cold with plain warm rice.

I love the footnote..... the food police obviously hadn't reached
Singapore in 1979.... "This dish will keep for a week without
refrigeration" 

Right, I'll hit "send" and give my spellchecker a hissy fit.
-- 
Jane Willis