Beef Rendang

Start by making the Rendang paste:

100g grated fresh coconut - or unsweetened dessicated coconut
8 dried Kashmiri chillies
2 tablespoons coriander seeds
1 teaspoon of cumin seeds
1 teaspoon of turmeric powder
225g shallots
30g garlic - roughly chopped
50g peeled galangal or ginger
6 hot red birds eye chillies - seeded and roughly chopped

How to do it:
Heat a dry, heavy based, frying pan over a medium heat. Add the coconut and stir for a few minutes until it is richly golden - don't let it burn.
Tip into a food processor and leave to cool.
Meanwhile, put the dried kashmiri chillies, coriander seeds and cumin seeds into a spice grinder and grind to a fine powder.
Add this to the processor with the rest of the spice paste ingredients and 100ml of water. Blend to a smooth-ish paste.

With that done, we can get on with the Rendang!

To serve 6 you will need:

3 tablespoons vegetable oil
1.5kg of chuck steak (braising steak in the UK) - cut into 5-6cm chunks
1 quantity of rendang spice paste - as above
800ml canned coconut milk - don't buy the reduced fat stuff
4 fat lemon grass stalks - bruised - (just bash them lightly)
12 dried kaffir lime leaves - crumbled
2 x 7.5cm cinnamon sticks
125ml Tamarind water - all you do is soak the 60g of pulp in 125ml of hot water and leave for 5 minutes. Break up the pulp with your fingers and then strain the syrupy mixture through a fine discarding the fibrous material and seeds.
1 tablespoon of palm sugar (sold as a golden/tan paste) - or you can use brown sugar, palm sugar will taste better in this dish.

How to do it:
Heat the coconut oil or vegetable oil in a large, heavy based frying pan. Add the beef and fry briefly until it has changed colour but not browned. Add the spice paste, coconut milk, lemon grass, lime leaves and cinnamon sticks and 1 and a half teaspoons of salt.

Bring to the boil, reduce the heat, add the tamarind water and leave to simmer, uncovered for 2 and a half hours, stirring occasionally, and more frequently towards the end of cooking, until the beef is tender and the sauce has reduced and thickened.

Remove the lemongrass from the rendang and stir in the palm sugar and season to taste.
Serve straight away with some Jasmine rice.


http://www.aglugofoil.com/2010/09/beef-rendang.html

Sriracha Hot Sauce

Serves 1 1/2 cups

• 220g red chillies, coarsely chopped
• 4 garlic cloves (or more to your taste)
  
• 1 teaspoon kosher salt
• 1 cup distilled white vinegar
• 2 tablespoons palm sugar (or 2 Tablespoons brown sugar + 1 teaspoon molasses)
  
  
  
  

1. Place all the ingredients except the sugar in a jar and let sit overnight to mellow the heat of the peppers. I guess one could consider this a brine.
2. Place the mixture and sugar in small saucepan. Bring to a boil over high heat, then lower the heat and simmer for 5 minutes. Remove from heat and set aside to cool to room temperature.
3. Transfer to a blender and puree for about 5 minutes, until a smooth, orange-red mixture forms. Run through a strainer and smush out as much juice as possible.
4. Once refrigerated, the sauce should have the same consistency and texture as the 'Rooster', but less salty and a whole lot fresher tasting!
5. I've also adapted a spicy Sriracha spread recipe combining a 1/2 cup vegenaise (or mayo, if you prefer), 1/8 cup of this fresh sriracha, and a Tablespoon of sweetened condensed milk. Yum for anything you'd use mayo on, but with a kick.

http://www.food52.com/recipes/6441_fresh_sriracha_aka_home_made_rooster