Simple Slow-cooked Beef Rendang

I have an elaborated recipe for Beef Rendang that is passed down from my husband's nanny. However, if I need to host a home party comprises of many dishes, I cannot spend all my time cooking only one dish. Hence, this is one modified version to help me cope in situation like this. 


Ingredients:
- 2kg of beef shin/beef brisket 
- 1 packet of coconut milk 
- 4 inches of ginger, sliced 
- 4 inches of galangal, sliced 
- 20 dried chilies, remove seeds and hydrated 
- 8 stalks of lemon grass 
- 2 large red onions
- 6 cloves of garlic
- 4 tablespoons of coriander powder 
- 1 teaspoon of cumin powder 
- 20 lime leaves 
- 20 bay leaves 
- 2 teaspoons of salt 
- 4 teaspoons of sugar (gula melaka)
- 3 tablespoons of grated coconut 

Procedures:
1) In a slow cooker, place the beef pieces. 
2) Blend ginger, galangal, chilis, garlic, onions, lemon grass into a paste. Add coriander and cumin powder. Add into the slow cooker. 
3) Add enough water to just cover the beef. Add lime leaves and bay leaves. Cook for 4 hours on low heat. 
4) Meanwhile toast grated coconut on a pan until brown. Pound it into a paste using mortar and pestle. 
5) Add the roasted coconut paste, coconut milk, salt and sugar to taste. Serve. 




Comments

Post a Comment

Popular posts from this blog

Shallots Steamed Chicken Wings

Image
I am embarking on an effort to collect my mummy's recipes. It is not an easy task as she does not have her recipes written down and she bases the quantities on her intuition. But I am sure that this endeavour is worthwhile as what I am collecting are not mere recipes but also wonderful memories. This dish, shallots steamed chicken wings, is one of my favourites when I was kid. Ingredients: - 1 kg of chicken mid wings - 4 tablespoons of light soya sauce - 2 tablespoon of sesame oil - 3 tablespoons of hua tiao wine - pepper - 6 shallots, chopped - spring onions and parsley, chopped for garnish Procedures: 1) Marinate chicken wings and shallots with light soya sauce, sesame oil, hua tiao wine and pepper for 30 minutes. 2) Arrange on a steaming plate and steam for 30 minutes. 3) Garnish with spring onions and parsley. Serve.
Read more

Mooncakes - 4 Flavours

Image
Making mooncakes is like doing crafts. So, once a year, I will get the boys to make mooncakes with me and masquerade it as craft time. This year, we make 4 flavours of mooncakes together. Flavour 1: Traditional Baked Mooncake with Lotus Paste and Single Yolk.  Ingredients for 10 mooncakes:  - 350g of flour  - 65g of peanut oil  - 250g of golden syrup  - 1.5 tablespoon of alkaline water  - 750g of lotus paste  - 10 salted egg yolks - 50g of melon seeds  Procedures:  1) Sieve and mix flour, golden syrup, peanut oil and alkaline water. Make it into a dough. Cover it with cling wrap and let it rest for 15 minutes.  2) Coat salted egg yolks with sesame oil. Steam it for 5 minutes.  3) Mix melon seeds into lotus paste. Split it into 10 portions. Roll them into balls.  4) Split the dough into 10 portions. Roll them into balls.  5) Wrap a salted egg into each lotus paste ball. Flatten th...
Read more

Easy Mei Cai Kou Rou

Image
This Hakka's dish can be very complicated as cooking the traditional way would involve branching, deep-frying, stir-frying and steaming! So, I have decided to simplify it. The whole process only requires slow cooking. It still tastes good, especially with a steamy bowl of rice. Ingredients: - a stab of 1kg pork belly, cut into slices - 1 packet of salty mei cai  - 1 packet of sweet mei cai - 1 bulb of garlic, chopped  - dark soya sauce  - light soya sauce  - oyster sauce  - shaoxing wine  - sugar  Procedures:  1) Wash mei cai and soak overnight. Cut into small pieces.  2) To the slow cooker pot, add garlic, chopped mei cai, pork belly slices.  3) Add 1 tablespoon of dark soya sauce, 1 tablespoon of light soya sauce, 1 tablespoon of oyster sauce, 1 tablespoon of shaoxing wine and 1 tablespoon of sugar.  4) Add water until it just covers the ingredients. Cook at high setting for about 4 hours.  5)...
Read more