18
Recipes continued
Rendang Daging
– Spicy Coconut Beef Curry
Serves: 6
Preparation: 30 minutes
Cooking: 1 ½ hours
1.5kg chuck steak
¹/³
cup desiccated coconut
1 teaspoon ground coriander
¼ teaspoon ground turmeric
4 kaffir lime leaves, shredded
400ml coconut milk
2 tablespoons fish sauce
Sea salt
Curry Paste
8 dried long red chillies
4 cloves garlic, roughly chopped
8 eschalots, roughly chopped
1 lemon grass stalk, white only, sliced
2cm piece fresh ginger, peeled, roughly
chopped
2cm piece fresh galangal, peeled, roughly
chopped
pinch sea salt
1. To make curry paste, remove stem and
seeds from chillies, soak chillies in hot
water until just softened; roughly chop.
Place all curry paste ingredients in a food
processor and process to a smooth paste;
add a little water if necessary.
2. Trim fat from beef and cut into 3cm pieces.
3. Heat wok on setting 5; lightly toast
coconut, stirring, until lightly golden;
remove from heat and allow to cool. Once
cool, process in a food processor to a fine
powder.
4. Heat wok on setting 7; add curry paste,
coriander, turmeric and lime leaves and
cook, stirring, for about 5 minutes or until
fragrant.
5. Add beef and stir until browned. Add
desiccated coconut, coconut milk and fish
sauce into the wok and stir to combine.
6. Reduce heat to setting 1-3 and simmer,
stirring occasionally for about 1 ½ hours
or until beef is tender and sauce is a rich
brown colour and has thickened. Season
with salt.
Tip:
If the sauce has thickened too much
before the meat is tender then add 2-3
tablespoons of water and reduce again.
Mongolian Lamb
Serves: 4
Preparation: 15 m marinating time
Cooking: 10 minutes
800g lamb backstraps, sliced
3 cloves garlic, crushed
1 tablespoon cornflour
¼ cup dark soy sauce
¹/³
cup shao hsing cooking wine
1 tablespoon oil
1 medium brown onion, sliced
1 green capsicum, sliced
1 tablespoon sugar
1 teaspoon sesame oil
4 green onions, thinly sliced
1. In a large bowl, combine the lamb, garlic,
cornflour, soy sauce and wine. Mix well to
combine; refrigerate for 1 hour.
2. Strain liquid from lamb and reserve liquid.
Heat wok on setting 13-15. Add oil and
cook lamb in small batches, until browned;
set aside.
