Herbies Spices Recipes

Malaysian Rendang

Description

From “Makan lah!” by Carol Selva Rajah (published by Harper Collins)

Ingredients

At a glance

Red Meat

Serves

2-4

10 tiny red shallot onions
2 stalks lemongrass
3cm ginger
3cm galangal
3 cloves garlic
2-3 stems of curry leaf
5 Herbie’s Spices Chilli Long Whole
2 tablespoons oil
500g beef or lamb cubed
2 tablespoons Herbie’s Spices Curry Powder Malay
2 cups coconut milk
1 tablespoon thick soy sauce
1 cup coconut cream
Herbie's Spices Sea Salt, ground, to taste
¼ cup desiccated coconut, dry roasted til golden

Methods/steps

Slice onions very finely and set aside. Puree remaining fresh ingredients and dried chillies with 1 tablespoon oil in a blender or food processor.
Coat meat with the blended fresh ingredients and the spice mixture.
Heat remaining oil, saute onions till golden, add meat on high heat (a few cubes at a time to seal), cover and cook for 10 minutes on simmer.
Add coconut milk, simmer 20 minutes.
Uncover, add thick soy sauce, coconut cream and salt to taste, stir continuously to reduce gravy.
Add dry roasted desiccated coconut and stir through to achieve a dry texture and serve.

Additional Tips

A bit of time involved in getting all the ingredients together, but when you taste the result, you'll know it's all worth while.

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