DRY BEEF AND COCONUT CURRY(Rendang Daging)

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.