"...*point point*..*gasp*... POWER. ...*gasp*....."
- the boyfriend who loves spice -
Beef Rendang
makes for 6
Rub a pinch corn starch, sugar and salt & pepper well and evenly into the meat. Place the slab of meat between plastic sheets or simply put into plastic bag, and pound hard on it, shifting it, and pounding again. Remove from plastic and use blunt face of the knife to pound the meat in a criss-cross pattern. Then turn the knife on its side and slap meat as much as you want.
Cutting the Marinated Beef
Slice the beef at 50 degrees angle to create large med-thin slices of meat. It helps to use a sharp blade.
In the Pan
Heat the pan well, add the oil, less is best. When the oil is hot, throw in the chopped onions, shallots, garlic and ginger with the juice. Everything should brown nicely. Pour a bit of water into the pan enough to cover the chopped ingredients already browned, then add the sliced beef, stirring. Pour the rest of the water in, mixing, add the paste and stir in pan till bubbling. The gravy should cover the meat evenly. Throw in all other prepared ingredients and stir occasionally for 2 hours over slow fire.
Yum yum.
makes for 6
- 1/2 bottle Patak's Vindaloo's Curry paste
- 210ml water
- shallots chopped
- garlic chopped
- onions chopped
- ginger grated with juice
- 1 tomato diced
- 3 strands long beans chopped at 45 degree angle
- 2 potatoes diced
- 650-700g (1.5pounds) top loin beef
- 1tsp oil
- corn starch, sugar, salt & pepper for marinate
Rub a pinch corn starch, sugar and salt & pepper well and evenly into the meat. Place the slab of meat between plastic sheets or simply put into plastic bag, and pound hard on it, shifting it, and pounding again. Remove from plastic and use blunt face of the knife to pound the meat in a criss-cross pattern. Then turn the knife on its side and slap meat as much as you want.
Cutting the Marinated Beef
Slice the beef at 50 degrees angle to create large med-thin slices of meat. It helps to use a sharp blade.
In the Pan
Heat the pan well, add the oil, less is best. When the oil is hot, throw in the chopped onions, shallots, garlic and ginger with the juice. Everything should brown nicely. Pour a bit of water into the pan enough to cover the chopped ingredients already browned, then add the sliced beef, stirring. Pour the rest of the water in, mixing, add the paste and stir in pan till bubbling. The gravy should cover the meat evenly. Throw in all other prepared ingredients and stir occasionally for 2 hours over slow fire.
Yum yum.
1 comment:
mmm this sounds SO good.
Pepper Lunch isn't not too bad, cute concept and you can dose the rice in as much sauce as you want.
damn you're making me hungry.
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