Beef rendang & turmeric rice
Fixings
3 tbsp vegetable oil
2kg meat
shin or skirt, cut into scaled down 3D shapes
2 lemongrass stalks, slammed (see 'Tip' for how to get ready)
2 x 400ml jars coconut milk
4 tbsp dried up coconut
2 kaffir lime leaves, torn
1½ tbsp chicken stock powder (we utilized one from an Asian general store)
2 tbsp tamarind glue
1 tsp brilliant caster sugar
¼ tsp salt
For the glue
15 dry chillies
6-8 child shallots
thumb-sized piece ginger
, slashed
thumb-sized piece galangal, stripped and slashed (utilize ginger on the off chance that you can't track down it)
3 lemongrass stalks, cleaved
For the rice
2 tbsp oil
2 tsp mustard seeds
2 tsp turmeric
10 curry leaves (discretionary)
700g jasmine rice
2 tsp chicken stock powder
Strategy
For the glue, absorb the chillies bubbling water for 15 mins. Channel, eliminate seeds and whizz with the remainder of the glue fixings in a little food processor until smooth.
Heat the oil in a wok or a weighty based flameproof goulash dish. Sear the glue for 5 mins until the fragrance is delivered. Add the hamburger and the lemongrass, and blend well. When the hamburger begins to lose its pinkness, add the coconut milk and 250ml water. Bring to the bubble, then, at that point, lower to a stew, revealed. Mix sometimes to abstain from staying, and all the more frequently towards the end.
In the interim, toast the coconut in a griddle on a low hotness for 5-7 mins until brilliant brown. Put away to cool. Utilizing a blender, coarsely mix it to better pieces - however not excessively fine. Put aside.
After 2 hrs, add the coconut, kaffir lime leaves, chicken stock powder, tamarind glue, sugar and salt to the container. Stew for 30 mins more. You ought to begin to see the oil isolating from the blend. It's prepared when the meat is delicate and practically self-destructing.
For the rice, utilize a weighty based pot with a cover. Heat the oil in the skillet and add the mustard seeds. When the seeds begin popping, add the turmeric, curry leaves (if utilizing) and rice, and blend well. Add the chicken stock and 1 liter of water. Bring to the bubble, then go down to the most reduced stew and cook, covered, for 5 mins. Eliminate from the hotness, with the top on and pass on to steam for 25 mins. Appreciate !
Beef rendang & turmeric rice VIDEO
