Malaysian Beef Curry Recipes

MALAYSIAN BEEF RENDANG

Steps:

• Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
• Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
• Grind the coriander, fennel, cumin and nutmeg.
• Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
• Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.

BEEF RENDANG (THE BEST!)

Steps:

• Chop the spice paste ingredients and then blend it in a food processor until fine.
• Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
• Lower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.

MALAYSIAN BEEF CURRY

Steps:

• Thinly slice the shallots, peel the garlic and deseed the chillies, and put in the bowl of a food processor. Peel and roughly chop the fresh turmeric, ginger and galangal, and add to the bowl with the ground turmeric and tamarind. Blitz until it forms a rough paste.
• Remove the tough outer leaves of the lemongrass and roughly chop the stalks. Roughly tear the kaffir lime leaves.
• Heat 4 tablespooons of vegetable oil in a large pan over a medium heat. Stir in the paste, lemongrass and kaffir lime leaves, season with sea salt and black pepper, and cook for 5 minutes.
• Trim the beef and cut into 4cm pieces. Add to the pan and cook for 10 minutes, or until the pieces begin to brown, stirring to make sure the meat is coated in the paste.
• Stir in the coconut milk, pop on the lid, and simmer over a low heat for 1 to 1½ hours, or until the meat is tender and the sauce has thickened.
• Deseed and thinly slice the red chilli and scatter over the curry. Delicious with boiled rice and fried crispy shallots.

MALAYSIAN BEEF CURRY

Steps:

• 1. Toast the whole, dry spices in a frying pan on the stove. Then grind together with a mortar and pestle or a coffee grinder.
• 2. grind together wet spices into a paste with 1/2 of the oil. Add dry spices.
• 3. sweat shallots in frying pan, with the other 1/2 of the oil for 20 minutes on a LOW heat. Do not allow them to brown. Add to the spice paste.
• 4. Lightly brown stew meat in frying pan, then mix with the spice paste.
• 5. place beef mixture, coconut milk, potato, soy sauce, and lime leaf in crock pot and cook on low for 8-10 hours.

MALAYSIAN BEEF CURRY

Steps:

• For spice paste:
• Cover chiles with very hot water and soak until soft, about 45 minutes. Drain. Stem, seed, and chop chiles.
• Cut off bottom 4 inches from lemongrass stalks; chop and transfer to processor (reserve tops of stalks for stew). Add shallots, garlic, coriander, cumin, ginger, and 1 teaspoon ground black pepper; process until finely ground. Add 1/2 cup water, chiles, fish sauce, and sugar; process to paste. DO AHEAD: Can be made 1 week ahead. Transfer to bowl. Cover; chill.
• For stew:
• Smash reserved tops of lemongrass from spice paste with mallet or rolling pin. Bend in half; bundle with kitchen twine. Mix beef and spice paste in slow cooker. Stir in lemongrass bundles, coconut milk, lime leaves, star anise, cinnamon, and tamarind. Press meat down to completely submerge. Cook stew on low heat until meat is very tender, 4 1/2 to 5 hours. Tilt pot and spoon off excess fat from surface of stew. Remove lemongrass bundles, lime leaves, star anise, and cinnamon stick.
• Transfer stew to bowl. Sprinkle cilantro over and serve with steamed rice.