Malay Spiced Coconut Beef 任当羊肉 Beef Rendang

Malay Spiced Coconut Beef - This hot, dry spiced dish of tenderly simmered meat offers the typical Malaysian taste of coconut, balanced with robust, tangy spices. Rendang is a must-have on special occasions such as weddings, ideally served with nasi kunyit [turmeric rice]. During Ramadan & Eid, the Malay New Year, Rendang is sure to take center stage on bountiful tables of feast in homes everywhere. During this festive season, a special rice cake called Lemang is made to eat with Rendang. Lemang is made from glutinous rice and santan [coconut milk], carefully packed into bamboo poles lined with banana leaves and cooked in the traditionally way over low open fires.

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INGREDIENTS :
- 1½ lb beef cut into 1½ to 2-inch chunks [tougher cuts of beef is suitable]
- 4 cups thick coconut milk
- 1 cup fresh coconut [meat], finely grated [Substitute: unsweetened desiccated coconut]
- 2 stalks lemongrass, slightly crushed [cut to fit in the wok or pan]
- 2-3 turmeric leaves [daun kunyit], [Substitute: kaffir lime leaves; or the zest of 1 lime]
- 3 tbsp vegetable oil
- 2 tsp sugar
- salt and pepper
- 4-5 tbsp chili paste
- 1½-inch fresh ginger, peeled, sliced
- 1-inch galangal [lengkuas in Malay], peeled, sliced
- 1½ inch fresh turmeric root [kunyit basah in Malay], peeled, sliced
- 2 tsp coarse salt

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To Prepare :
1. Season beef with salt and pepper, marinate for at least 30 mins
2. Using a mortar & pestle or blender grind galangal, ginger, turmeric root, chili paste and kosher salt into a spice paste
3. In a dry heated pan, toast the finely grated coconut [meat] over low heat, keep stirring until golden brown. Allow to cool, then using a mortar & pestle, pound into a paste [called kerisik in Malay]
4. Heat wok on high, stir-fry spice paste 2-3 mins, add coconut milk, reduce heat and slowly bring to a gentle boil; stir often
5. Add beef and slow boil for 10 mins
6. Add lemongrass stalk, turmeric leaves [or kaffir lime leaves; or lime zest], sugar and season with salt and pepper
7. Reduce heat to low, uncovered, simmer for 1-1½ hrs; stir often with a spatula [be sure to 'scrape' the bottom of wok], add a little water if it starts to dry up too quickly]
8. Add the toasted coconut paste [kerisik] during the last 30 mins of cooking
9. When the beef is very tender - the gravy, thickens and oil starts to float on top - remove from heat and discard the lemongrass stalks and turmeric leaves
10. Serve Beef Rendang with steamed rice, Nasi Lemak [Coconut Rice] or Lontong, a Malay Rice Roll

[The English recipe is originated from http://www.malaysianfood.net/]