Rendang Padang (Hot Beef Curry)

6 Servings

Try this Rendang Padang (Hot Beef Curry) recipe, or post your own recipe for Rendang Padang (Hot Beef Curry)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Rendang Padang (Hot Beef Curry) Ingredients

4 1/2 lb Gravy or chuck steak; cubed	2 ts Ground almonds
FOR THE SPICE PASTE	1 (3-cm long) piece of ginger
1 md Onion	2 ts Salt or to taste
4 Cloves garlic	1 ts Soft brown sugar
3 ts Ground chillies fresh/frozen	1/4 c Tamarind water
1 ts Trassi or prawn paste	1/2 cn Samoa coconut cream
2 ts Ground coriander	1 Long piece of lemon grass
1 ts Ground cumin	1 Daon salam (Indonesian bay)
1/2 ts Ground turmeric	Dried; fresh, powdered laos
2 Kemiri nuts -or-	2 Lime or lemon leaves

Instructions for Rendang Padang (Hot Beef Curry)

Date: Sat, 24 Feb 1996 13:44:32 +1300 (NZDT) From: D Rendang Padang is a very hot curry from Sumatra which is surprisingly easy to eat. The blend of all the different spices together with the coconut cream allows your taste buds a lot more than chillies! You will be surprised and delighted to find out that you can easily handle a lot more chillies in this particular dish. Rendang is traditionally a rather dry dish. The sauce almost completely evaporated and infused into the meat. Because of this Rendang freezes well in small pportions even in zip-lock plastic bags and will keep frozen for at least 3 months or more. Rendang should be a very hot and spicy dish. Do not be afraid to use even more chillies than indicated. You will find that you can actually handle lots more chillies in Rendang than in any other dishes. Serve with boiled rice. DIRECTIONS: Add the blended spice paste to the cubed meat in a large, thick bottomed pot and mix well to coat. Add To This: The lemon grass which has been tied into a bundle and pounded to release its taste and fragrance, the Indonesian bayleaf - omit if not available, the ground Laos, lime or lemon leaves, 1/2 can of coconut cream. METHOD: Mix everything well together and bring slowly to the boil. Stirring and scraping the botton to prevent burning the meat. Lower heat and simmer gently UNCOVERED for 1-2 hours till the meat is tender, stirring every now and then. DO NOT ADD WATER! Enough juice will run out of the meat naturally. MEANWHILE: Dry fry 1 cup of desicated coconut on low until golden brown. Add this to the tender cooked meat and mix well. CHILE-HEADS DIGEST V2 #249 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: BeefCuisine: Uncategorized