Daging rendang is a classic, traditional dish among the Malays, and different states in Malaysia have their own versions of it. It could be fiery, with small green chillies in it, or dark and topped with young coconut. Another version has it dry, almost like a spicy meat floss. In the northern states of Malaysia, kerisik or fried and pounded coconut is always added to it. Daging rendang is also for festive occasions such as Hari Raya which the Muslims celebrate after the fasting month. The night before the big day, women of the household would be preparing this delicacy, simmering it slowly over a fire.
INGREDIENTS
Ingredients
50 g onions
5 g garlic
8 g young ginger
12 g lemon grass
600 g beef
10 g palm olein (cooking oil)
80 g cili boh (See page 24)
10 g rempah basah (See page 20)
1/4 teaspoon turmeric powder
1/4 can coconut cream
10 g fried coconut (fresh, roasted coconut)
450 ml water
1 teaspoon salt
2 teaspoons sugar
1 turmeric leaf
PREPARATION
Method
Peel and mince onions, garlic, ginger and lemon grass. Cut
beef into
cubes. Heat palm olein and fry onions, garlic, ginger,
lemon grass and
turmeric leaf until nicely browned. Add cili boh and stir
well. Add
rempah basah and turmeric powder and continue stirring. Add
the meat
and stir well. Add coconut cream and fried coconut. Fill up
with water
and simmer until the meat is tender. Add seasoning and
simmer until
liquid is almost evaporated.
DRY BEEF AND COCONUT CURRY(Rendang Daging)
RICH LOCAL OXTAIL SOUP (Sup Ekor)
Ingredients :
480 g oxtail45 g onions
9 g young ginger
30 g carrots
30 g celery
1 teaspoon garlic
15 g palm olein (cooking oil)
15 g kurma curry powder
1 star anise small piece of cinnamon stick
2 cloves
1.2 litres beef stock
1/3 teaspoon white pepper
1/3 tablespoon salt
60 g shallots
30 g spring onions
30 g Chinese celery
PREPARATION
Method :
Cut oxtail into cubes.
Peel onions, ginger, carrots and dice.
Cut celery into slices.
Saute all vegetables in palm olein, add spices and kurma powder.
Stir until well blended.
Fill up with stock and add oxtail.
Simmer until oxtail is tender.
Take oxtail out and strain soup.
Chop spring onions and Chinese celery.
Slice shallots and deep fry till crispy.
Place oxtail in bowls, fill up with the seasoned soup and
sprinkle with spring onions and celery.
Top with the fried shallots.
MUTTON SOUP (Sup Kambing)
Mutton is considered a warm meat, good for the blood, especially for those who feel cold all the time. Spices used in this Indian-Muslim soup are health-giving.
INGREDIENTS
Ingredients
600 g mutton shanks with bone
12 g garlic
12 g young ginger
126 g onions(1)
192 g potatoes
132 g carrots
168 g onions(2)
66 g palm olein (cooking oil)
3 cardamom pads
1 inch cinnamon stick
1 star anise
42 g rempah sup
3 litres water
2 teaspoons turmeric powder
30 g poppy seed powder (kas kas powder)
1 teaspoon fried shallots
6 g spring onions
2 teaspoons white pepper powder
18 g salt
PREPARATION
Method :
--------------
Cut mutton shanks. Peel and mince ginger, onions and garlic.
Peel potatoes, onions and carrots and cut into wedges.
Heat palm olein and saute cardamoms, star anise and cinnamon.
Add minced garlic , ginger and onions and add rempah sup.
Fill up with 1/3 of the water and bring to a boil.
Add turmeric powder, potatoes and carrots.
Fill up with the remaining water and bring to a boil.
Add onion wedges and simmer until almost cooked.
Dissolve poppy seed powder in water and add
to the soup.
Cook until vegetables are mashed up, add meat and boil
until tender.
Add more water if required. Season with salt and pepper and
garnish with fried shallots and spring onions.
