June 4th, 2007, 09:58 AM
I can't take spicy food that much but really love this when I was in Singapore: beef rendang.
It's actually a Malay or Indonesian dish. Sort of like beef curry but the sauce is made from coconut milk.
Recipe:
Make a paste (in a blender or food processor) of everything in the second group of ingredients (garlic ... soy sauce). If it is too thick to blend add some oil. Modify the spices according to taste, however you must use a lot of the chili paste as this is the central ingredient for the sauce.
Heat oil in pan until it is very hot. Add the beef and sear until brown all over (about 4-5 mins).
Add the spice paste, mix and cook on high heat for another few minutes.
Add the final group of ingredients (except candle nuts). Bring to boil then simmer for about 2 hours. Stir regularly (every 20 mins or so) as the sauce tends to be thick and dry.
With half and hour to go, check sauce thickness. The sauce should be a thick sauce when finished. Add candle nuts to thicken and then leave with lid off to reduce the liquid levels and make the sauce a thick pasty consistency (stir more frequently to stop sticking). This dish improves with age so I usually cook it the day before I want to eat it and then reheat. Cuts down workload if you are cooking several dishes.
I can't take spicy food that much but really love this when I was in Singapore: beef rendang.
It's actually a Malay or Indonesian dish. Sort of like beef curry but the sauce is made from coconut milk.
Recipe:
- 1-2 kg stewing beef, cut into 1" chunks
- extra garlic, sambal olek, soy sauce and oil
- 4-6 cloves garlic (fresh and not pre-pureed bottled garlic as it tastes foul)
- 2" piece of fresh ginger, skinned
- 1 medium onion or a bunch of shallots
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp turmeric powder (or preferably the fresh root)
- 3-4 tbsp sambal olek (Indonesian Chili Sauce, do not use sweet Thai Sauce)
- salt to taste or soy sauce
- 1 cup of coconut milk or paste
- 1-2 teaspoons tamarind paste
- juice of 1/2 lemon
- 1 tbsp sugar
- 2-3 mashed kemiri/candle nuts
- oil for frying
Make a paste (in a blender or food processor) of everything in the second group of ingredients (garlic ... soy sauce). If it is too thick to blend add some oil. Modify the spices according to taste, however you must use a lot of the chili paste as this is the central ingredient for the sauce.
Heat oil in pan until it is very hot. Add the beef and sear until brown all over (about 4-5 mins).
Add the spice paste, mix and cook on high heat for another few minutes.
Add the final group of ingredients (except candle nuts). Bring to boil then simmer for about 2 hours. Stir regularly (every 20 mins or so) as the sauce tends to be thick and dry.
With half and hour to go, check sauce thickness. The sauce should be a thick sauce when finished. Add candle nuts to thicken and then leave with lid off to reduce the liquid levels and make the sauce a thick pasty consistency (stir more frequently to stop sticking). This dish improves with age so I usually cook it the day before I want to eat it and then reheat. Cuts down workload if you are cooking several dishes.
Time Out
Posts: 165 
Location: International
Location: International
February 26th, 2008, 03:15 PM
You can also roll your pastry out then cut them into nice (turnover size) round sizes to take with you. I use to make them in a turnover style so my ex-husband could take them to work and heat them up.
Quoting peapod
I am thinking about food now, andem showed he a pic of the lunch he just made himself 
I thought it was in a restaurant.
Do you have a recipe that expresses your ethnic roots/ heritage? Please share it.
Here is my papa's favorite
TOURTIÈRE
1-1/4 lbs. lean ground pork ¼ tsp. Ground cinnamon
¾ lbs. lean ground beef ¼ tsp. Ground cloves
1 onion, finely chopped ½ cup water
1 tsp. Salt
1/8 tsp. Pepper
Put all ingredients except pastry into a saucepan and cook covered slowly about 1 hour, until meat is tender and liquid cooked down.
Stir occasionally. Let meat mixture cool before putting in pie plate. Put bottom crust in pie plate, spread mixture evenly and put on top crust. Trim and crimp edges. Slash to let out steam.
Place in 400 degree oven until light brown , 25 to 30 minutes, depending on oven.
Hey martin, you must have some pretty good ones! lets hear them.
I thought it was in a restaurant.Do you have a recipe that expresses your ethnic roots/ heritage? Please share it.
Here is my papa's favorite
TOURTIÈRE
1-1/4 lbs. lean ground pork ¼ tsp. Ground cinnamon
¾ lbs. lean ground beef ¼ tsp. Ground cloves
1 onion, finely chopped ½ cup water
1 tsp. Salt
1/8 tsp. Pepper
Put all ingredients except pastry into a saucepan and cook covered slowly about 1 hour, until meat is tender and liquid cooked down.
Stir occasionally. Let meat mixture cool before putting in pie plate. Put bottom crust in pie plate, spread mixture evenly and put on top crust. Trim and crimp edges. Slash to let out steam.
Place in 400 degree oven until light brown , 25 to 30 minutes, depending on oven.
Hey martin, you must have some pretty good ones! lets hear them.
You can also roll your pastry out then cut them into nice (turnover size) round sizes to take with you. I use to make them in a turnover style so my ex-husband could take them to work and heat them up.
Time Out
Posts: 165
Location: International
Location: International
February 29th, 2008, 09:22 AM
CRAB TOSTADAS
Everyone just loves this when I serve it up for snacks at the bar.
makes 8 tostadas.
1/4 cup vegetable oil
1 large onion
4 cloves garlic crushed
1 large tomato, finely chopped
1 small avocado, peeled and finely chopped
4 tablespoons finely chopped fresh coriander
4 tablespoons finely chopped parsley
2 tablespoons chopped pickled chillis plus 2 tablespoons of their juice
1 pound cooked crab meat (fresh is better)
1/2 teaspoon salt
1/4 teaspoon pepper (ground or cracked is better is you have it)
8 corn or wheat tortillas, fried crisp
Heat oil in frying pan, then stir fry onions and garlic over medium heat for 4 min.
Combine the tomatoes, coriander, parsley, chilis,juice, avocado and crab, then stir in onion mixture salt and pepper. Top tortillas with mixture, then serve with lime wedges, and hot pepper sauce.
CRAB TOSTADAS
Everyone just loves this when I serve it up for snacks at the bar.
makes 8 tostadas.
1/4 cup vegetable oil
1 large onion
4 cloves garlic crushed
1 large tomato, finely chopped
1 small avocado, peeled and finely chopped
4 tablespoons finely chopped fresh coriander
4 tablespoons finely chopped parsley
2 tablespoons chopped pickled chillis plus 2 tablespoons of their juice
1 pound cooked crab meat (fresh is better)
1/2 teaspoon salt
1/4 teaspoon pepper (ground or cracked is better is you have it)
8 corn or wheat tortillas, fried crisp
Heat oil in frying pan, then stir fry onions and garlic over medium heat for 4 min.
Combine the tomatoes, coriander, parsley, chilis,juice, avocado and crab, then stir in onion mixture salt and pepper. Top tortillas with mixture, then serve with lime wedges, and hot pepper sauce.
