Beef rendang, nasi kunyit, achar and salad

Today, I craved for Beef rendang, so I decided to make it to go with Nasi kunyit and uh huh! I have made achar 3 weeks ago. Let’s cook. Oh! some might not know what rendang is, some known from background heritage, or they have made it before many times. So, here’s what I know about rendang, trust its description will make you mouth-watering and will cook it. Bear in mind there are lots of rendang recipes too for you to choose if you like.

Traditionally beef is the choice since beef withstands the prolonged cooking time and relatively cheap cuts are used. What is beef rendang? Which part best to use? Many use chuck, gravy, flank skirt or short rib. It’s your choice.

Beef rendang is a spicy and fragrant beef dish that is slow-cooked “kind like stew type” over a long period of time. The resulting dish will be a deep brown colour with hardly any gravy left, hence the beef will still be succulent and tender.

I can only tell you it’s “a rich and tender coconut beef stew which is a thick spicy (extra if you can take hotter) and explosively flavoursome,” that’s I dare say for sure to win you over if you eat it and let it swirl around your mouth and taste bud. Yummmmmmmmmmmm!!

For everyday homecooks like me, I recommend you serve them once the beef rendang is done AND save some leftover as it only gets better overnight because it will absorb more of the flavour.

Nasi is rice, kunyit is turmeric. Nasi kunyit is glutinous rice cooked in coconut milk and turmeric. It’s a traditional dish of Malay and Peranakan origins that is often served during celebration and auspicious events. Common in my hometown for celebrating 1 month old baby. Normally served with red eggs and chicken curry. Also, it’s a traditional Indonesian celebration and auspicious events especially in Java and a popular cuisine.

Achar is a pickled vegetables. It’s a hot favourite among Asians. My grandma used to make it as she wanted a way to preserve foods for a longer period. At the same time being able to use them as accompaniments to compliment the main course or nasi kunyit with beef rendang. Guess, so she can spend time with us rather than in kitchen. Now my family eat it for it tastes so delicious “spicy extra”!; to remember my grandma by and its widely known by many cooks, chefs and home cooks too.

It’s good that in the sense, if we are tired of cooking, we have vegetables meal with plain rice and fried eggs. All we needed is cook rice in rice cooker and just fried eggs. Then we are all hooked to Iphone, Ipad, TV, work and off to bed.

Are you in it or you rather make Western beef and vegetables stew? Let get straight to cooking don’t want you bored of reading and might miss my recipe below. Bon Appetit!!!

Beef rendang Ingredients

900 g boneless beef short ribs cut into bite size
6 kaffir lime leaves, cut into very finely slices (given by friend)
7 Tbs Olive oil
3-5 cloves
3-5 star anise
3-5 cardamom pods
1 cinnamon stick
1 lemongrass, cut into 4-inch length and pounded
1-2 c water
1 big can coconut milk, thick
1/4 c coconut water (opt) see Note
3-4 Tsp tamarind paste (bought)
1-3 Tbs palm sugar or to taste
Salt to taste

Spice Paste

7 cloves garlic
6 shallots
2 lemongrass, white part only
1-2 Tsp galangal powder (you can use fresh 1 inch)
1 thumb size ginger (you can use powder 1 Tbs)
10-12 dried chilies, soaked in warm water and seeded

Nasi Kunyit Ingredients

500 g glutinous rice
1/2 Tbs turmeric powder
1 1/2 Tsp salt
20 white peppercorns
4 cloves
300 ml coconut milk
5-7 tbs water (opt)
oil to brush container

Salad Ingredients side dish (Opt)

1 big can pineapple pieces, drained and plate them
2 cucumber, halves, removed middle soft part, peel skin to make design, cut bite size and plate them

Beef rendang Method

Chop the spice paste ingredients and then blend it with a bit chilli water 3 Tbs in a food processor until fine. Heat the oil in Bessemer pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry them until aromatic.

Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, palm sugar, stirring to blend well with the meat.

Lower the heat to low, cover the lid, and simmer for 1 – 1 1/2 hours or until the meat is really tender and the gravy has reduced a bit. Add salt to taste. If not sweet enough, add more sugar to taste.

While beef rendang is cooking, Get start with cooking nasi kunyit. Serve immediately with nasi kunyit and save some for overnight.

Notes: I on the other hand prefer to have some gravy. So, I add a bit more water and coconut water. you don’t have to. Hence overnight I can have rendang with roti canai.

Nasi kunyit Method

Wash and drain glutinous rice. Place in a stainless steel large bowl together with ground turmeric. Add enough water to cover the glutinous rice and allow it to soak at least 6 hours, preferably overnight.

Prepare the wok to steam glutinous rice. Drain glutinous rice. Brush oil lightly on the steaming metal container. Spoon glutinous rice with water into the container. Add salt, peppercorns, and cloves.

Pour in 240ml coconut milk and stir. Cover and steam over medium heat for 20–40 minutes, depending on how much rice you are steaming. Note: stir at an interval every 10 minutes, throughout cooking time. Remove lid and fluff glutinous rice with fork.

Empty the freshly cooked rice into a large glass bowl and spread it out with a large metal spoon. Now slowly add remaining 60 ml coconut milk a bit at a time, mixing continuously to distribute evenly using wide folding motions. Once you are happy with the consistency, leave it aside to cool completely.

Serve with beef rendang and achar which I had make it 3 weeks ago. The link for my Achar is below. Enjoy your meal. Bon Appetit again!!!!!

Checkout my blog for Helen’s Achar (Malaysian Nyonya mixed vegetable pickled):