Heat a heavy-bottomed saucepan over medium heat. Add rendang paste and saute for 2-3 mins, until fragrant. Add beef, cover with water then bring to a boil. Reduce heat and simmer, uncovered, for 2 hours. Shred meat then fold in coconut.
Meanwhile, for the salad, toss cucumber, red onion and tomato together. Season to taste.
Serve beef rendang with salad, steamed white rice, pappadams, yogurt, chutney, extra toasted coconut and cilantro.
ins, until fragrant. Cook the beef, in batches, stirring, for 3
thick paste.
Season beef with salt and pepper.
edium-high heat. Carefully add beef brisket and brown the meat
Heat oil in a large skillet on medium heat. Add ginger and cook for 1 min. Add beef and rendang paste and cook, stirring, for 5 mins, or until fragrant.
Bruise lemongrass by squashing with thick edge of a knife blade. Tie in a loose knot and add to beef with stock. Bring to a boil. Reduce heat to low; simmer for 1 hour, or until beef is tender. Stir in coconut milk and simmer for 15 mins, or until meat is very tender and sauce has thickened slightly.
Remove lemongrass and serve topped with chili pepper and coconut.
Heat oil in a large skillet on high heat. Brown beef in batches for 2-3 mins. Remove from pan.
Saute onion and garlic in same pan for 5 mins. Add curry paste and cook for 1 min, or until aromatic.
Return beef to pan with stock, coconut milk, carrots, eggplant and coconut. Bring to a boil. Reduce heat to low; simmer for 20 mins. Add green beans. Simmer for 3-5 mins, until vegetables are tender.
Meanwhile, for the salad, combine all ingredients in a medium bowl. Sprinkle over curry to serve.
nto paste.
Cut the beef into small but thick slices
auces).
2.\tCut the beef into bite-sized chunks and
Place red onions, garlic, ginger, chili peppers, galangal, coriander, cumin, turmeric and salt in a food processor and blend into a paste.
Transfer paste to a Dutch oven. Add beef, coconut milk, lemon grass, lime leaves and 1/2 cup water. Stir well and bring to a boil on high heat. Reduce heat to low; cover and simmer, stirring occasionally, for 2 hours, or until mixture has thickened and beef is tender. Serve with rice.
paste.
Place the beef tenderloin cubes in a skillet
Cut beef chuck into 2-inch pieces.<
Mix beef, pounded ingredients, curry powder, turmeric powder, lemon grass, chilli paste, water, cinnamon stick, star anise, in a deep cooking pan.
Cover and cook for 30 min or till beef tender.
Add tamarind juice, coconut milk, kaffir lime leaves, coconut paste, salt and paper to taste and cook for 15 min or till sauce thick.
Serve hot over white rice, white bread or glutinous rice.
s to soften the beef. Place the beef in a medium saucepan
ater if needed.
Place beef in a 12-inch skillet
Put all of the ingredients, EXCEPT FOR THE BEEF, into a blender and whizz for 1 minute to make the sauce.
Put the sauce in a pan and bring to the boil, add the meat, lower heat and simmer till meat is tender.
Cut beef into 3cm pieces.
Process lemongrass, chillies, onion, garlic and ginger until smooth.
Heat oil in pan, add extra onion and ground spices, cook, stirring, until onion is soft.
Add lemongrass mixture, cook, stirring until fragrant.
Stir in beef, cinnamon, torn curry leaves, sugar and coconut milk, simmer, covered, 1 hour.
Remove lid, simmer 1 1/2 hours or until beef is tender and mixture thick.
Discard cinnamon, stick in juice.
about 10 minutes. Stir in beef; reduce heat to gentle simmer
minutes, stirring continuously. Add beef; cook over a medium heat
ver medium heat. Cover the beef with the flour.
Put
Preheat oven to 400 degrees F.
Brown ground beef with Recipe Ready Jalapeno Peppers in large nonstick skillet over medium-high heat; drain fat.*
In 11x7-inch casserole dish combine beef mixture with salsa, half the chips and 2 cups cheese. Top with remaining chips and cheese.
Bake uncovered 20 minutes or until cheese is melted and top is golden brown.