From amanda@gate.net Fri May 11 14:17:33 2001 Date: 10 May 2001 04:05:52 GMT From: Amanda Newsgroups: rec.food.recipes Subject: Collection (3) Using Curry Leaves Followup-To: rec.food.cooking, rec.food.recipes I have over 300 recipes on file which make use of curry leaves, almost all of Indian origin. Here are three from other countries. Beef Rendang (Indonesia) Rendang Daging (Thailand) Curried Beef in Onion and Black Bean Sauce (Malasia) Beef Rendang This is a wonderful Indonesian recipe which not only tastes great, but will keep in the fridge for several days, and freezes very well. 2 1/2 lbs beef, cut into 1 inch cubes 12 shallots, chopped (or 2 onions) 5 cloves of garlic, chopped 4 pieces of laos 1 inch of fresh ginger, grated < cup of Sambal Ulek 4 stems of lemongrass 1 tsp turmeric 1 tsp coriander 1 tsp cumin seeds 5 curry leaves 3 cups of coconut milk 1 tsp of tamarind, in 4 tablespoons of warm water 2 Tbsp of soy Sauce salt to taste Process the shallots, garlic, laos, ginger, sambal ulek and turmeric to a smooth paste. Dry fry the coriander and cumin until they give off a good aroma, then grind them finely and add to the paste. Spoon it all over the cubed meat in a bowl and mix it well. Add the curry leaves and marinate for 30 minutes. Pour the coconut milk and tamarind liquid into a wok and add the spiced meat and soy sauce and stir until the liquid boils, then reduce the heat and simmer gently, uncovered, for 11/2 hours, until the meat is tender and the liquid is very much reduced. Serves 6. Rendang Daging (Beef Chunks cooked in coconut milk) Source:Madhur Jaffery's Far Eastern cookery. Serves 4. Serve with steamed rice. 3 inch cube fresh galangal 2 sticks fresh lemon grass 4-6 dried hot red chilies 2 inch stick cinnamon 12-14 cloves 4oz red pepper 3.5 oz shallots or onions 1 inch cube fresh ginger 7-8 cloves garlic 12 curry leaves 8 kaffir lime leaves 2.75 pints coconut milk 2 lb stewing beef cut into 1.5 to 2 inch cubes Peel and coarsely chop galangal, cut of straw like top of lemon grass, peel of a layer and crush what's left. Crumble up red chilies and cinnamon into water (to cover), plus cloves. Peel and coarsely chop Shallots/onions, red pepper, ginger and garlic. Put into an electric blender and blend until smooth. (Food processor will work but you may have to add some cooking oil to keep it off the sides). Take the resulting paste, lemon grass, curry leaves and kaffir lime leaves and put into a wide non stick pan (or wok or anything really) with the coconut milk (stir first to get all of it out of the can). Bring to the boil, stirring occasionally. Turn heat to medium and cook sauce for 15 minutes. Stir now and again to prevent curdling. Put in the meat (and salt if you like), bring to the boil, lower heat and simmer for an hour, stirring from time to time. Turn up the heat from medium to high and continue to cook, stirring from time to time for 30 minutes or until the sauce is very thick and brown and the meat is tender. (If the sauce begins to splatter too much cover loosely. At this stage the dish is called KALIYO. To make RENDANG stir and cook until the sauce has disappeared. Curried Beef in Onion and Black Bean Sauce A Malaysian dish which has a wonderful flavor from the black bean sauce and all the other ingredients. 2 lbs beef, in 1 inch cubes 5-10 tsp sambal ulek, to taste 1 lbs onions, finely sliced 5 fluid oz oil 5 Tbsp black bean sauce 1 - 2 inch cinnamon stick 20 curry leaves, if available 2 Tbsp tamarind concentrate 1 Tbsp sugar 1 tsp salt 3 cups water Heat oil over medium heat. Add the sambal ulek and stir for a moment. Add the onions and fry until soft. Add the black bean sauce and fry, stirring for minute. Add meat and the remaining ingredients. Bring to a boil, cover and simmer for 1 hours, until the meat is almost Completely cooked. Uncover, raise heat and boil, stirring, until the sauce is thickened. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.