Steve's Malaysian Beef Redang & Coriander Rice

Ingredients

For the Rendang

• 1 onion, roughly chopped
• 1 tbsp chopped fresh ginger
• 1 tbsp chopped garlic
• 1 lemongrass stalk, roughly chopped
• 1 tsp turmeric
• 3 red dried chillies, roughly chopped
• 2 tbsp sunflower oil
• 1 cinnamon stick
• 6 cardamom pods
• 500g braising steak or stewing beef, cut into 2cm/1inch cubes
• zest of a lime
• 400ml coconut milk
• 1 tbsp of tamarind pulp or juice of a lime
• 50g desiccated coconut flakes
• Salt for seasoning
  coriander sprigs and dried shallots for garnish

For the Coriander rice

• 1 tbsp sunflower oil
• 1 cinnamon stick
• 2 cardamom pods
  2 cloves
• 250g long grain rice or jasmine rice
• 500ml water
• 2 tbsp chopped fresh coriander
• Salt
  
  
  
  
  Method
  
  
  1. For the Rendang paste, blend into a smooth paste the onion, ginger, garlic, lemongrass, turmeric and chillies .
  
  
  2. Heat oil in a wok. Fry the paste over a high heat until the paste turns darker.Add the cardamom pods and the cinnamon stick. Cook for another minute then add the meat.
  
  
  3. Fry the meat in the paste stirring all the time, until it is well browned.
  
  
  4. Pour over the coconut milk and tamarind purée (or lime juice) and bring to a gentle simmer, add the lime zest. Season with salt, stir well then reduce to a simmer.
  
  
  5. Cook for between one hour and one hour and a half, stirring frequently during this time. The meat should be really tender and the sauce reduced and rich.
  
  
  6. Meanwhile toast the coconut flakes in a dry pan until it turns into deep brown colour. When the rendang is ready stir into the mixture making sure it is well mixed in.
  
  
  For the Rice
  
  
  1.Wash the rice really well under cold water. Soak for 30 mins.
  
  
  2. Heat the oil , add the cinnamon, cardamon and cloves and fry for couple of minutes.
  
  
  3. Add the rice and fry until the grains turn opaque. Add the water and a pinch of salt.
  
  
  4. Bring to the boil , add the chopped coriander. Once the water has been nearly absorbed, cover with a lid. Cook for one minute on high heat, then turn off heat and let it cook in steam for 5 minutes (Do not remove the lid, as this will cause the steam to escape).
  
  
  
  
  Before serving the Redang garnish with dried onions and coriander.