Beef Rendang and Rice Cakes

I've got to say, my enthusiasm for Asian cooking has sky-rocketed!

I wish I had a Nyonya lady to teach me how to cook..and it's a shame how all my grandmother's skillz are going with her..

Therefore,,

END OF YEAR RESOLUTION:- exploit Ah Mar

err hope that doesn't sound wrong in any way..

Anyway!

todays menu features : Beef Rendang

Tastes like the Malay version..you know how indian,chinese and malay curries all taste slightly diff..

I highly recommend this!

The best thing is, you can add as much of whatever you like to suit your prefrence=)

Recipe:

1 kg stewing beef, cubed

salt to season

5 dried chillies

5 fresh red chillies

2 red onions

1 whole garlic

1 thumb sized ginger

1 thumbsized turmeric (can't find it? forget it)

5 tablespoons dessicated coconut

1 stalk lemongrass,cut into 4 parts

3 kaffir lime leaves

4 tablespoons ground coriander

1 tablespoon ground cumin

400ml canned santan

3 teaspoons shaved gula melaka

a dash of ground cinnamon

toss beef cubes with salt

toast coconut in a pan(dry fry) till brown

blend both chillies,onion,garlic,ginger,turmeric,toasted coconut with about 1 cup of water 

Heat oil in a pot and fry beef cubes till its a little brown (raw inside)

(I did this in badges)

remove beef from pot and set aside

Heat more oil in the pot

add in the blended mixture. Fry and bring to a boil

Add in the beef, lemongrass, kaffir lime leaves,coriander and cumin

Pour in the santan and enough water to cover the beef

Mix well and bring to a boil

Simmer on low heat until the gravy is thick and quite dry

Add in the gula melaka and season with salt if needed.

Add in the dash of cinnamon =)

Optional: stir in another 5 tablespoons of toasted coconut (oh yeah)

Your rendang should be really thick and just dahdahdahlicious