Brunai: Beef Rendang

This is a tangy beef curry enjoyed in the small country of Brunei. Rendang is not actually their national dish, a starchy clear paste wrapped on a bamboo stick called ambuyat is. I had the opportunity to try ambuyat at a heritage event a few years prior and decided I would make something more hearty. This incorporates a lot of different flavours and has your taste buds doing a bit of an excited somersault. There's coconut, chili's, ginger, lime, lemongrass as well as others that all have their own subtle place and stand out in just the right amount. I will warn you I made this very spicy because that's what I like, if you want less spice use less chili. If this sounds interesting learn how to make it below.

-1lb of stewing beef

-1/2 cup of fine ground coconut

-1 fresh green chili

-6 red dry chili's

-1 tsp of grated ginger

-1 tsp of grated galangal

-1 stalk of lemongrass

-2 cloves of garlic

-1 tsp turmeric

-1 tsp tamarind concentrate

-1cups coconut milk

-1/2 cups water

-2 keffir lime leaves, chopped

-1 tbsp sugar

-1 tsp salt

-Set the red chili's in warm water and let sit until ready (10- 15 minutes)

-Toast coconut in your wok until golden, then blend until it is a powder, set aside

-Open and seed the chili's. Mix chili's, galangal, ginger, lemongrass, garlic and turmeric in a blender until it is a thin paste.

-Place beef in your wok, cover it with the paste, tamarind, coconut milk, and water. Bring to a boil, stirring constantly, and then cover and let simmer until the liquid has thickened and the meat is cooked. approx 1 hour.

-Add the coconut, lime leaves, sugar, and salt and then stir for another 3-5 minutes.

-Serve over rice and garnish with grated coconut and a lime leaf.

*tip: I place a piece of fresh turmeric with my rice while it is cooking and it gives it a great flavour and beautiful yellow colour.

#beef #ginger #lemongrass #coconut #spicy #yum