Beef Rendang

Beef Rendang

National Curry Week (8.10.12 - 14.10.12) is in full swing, and if you fancy something a little different, try out these Malaysian curry recipes. 

The recipes have been created by Malay Taste, and with influence from Chinese, Thai and Indian cooking, you're bound to find something for you.

As the cold weather has hit, try a great winter warmer in the form of a tasty beef curry recipe: either Beef Rendang or Beef with Kicap Manis and Cashew Nuts. If you'd rather something a bit lighter, the Prawn Laksa coconut soup makes a great lunch idea, while the Grilled Fish with Coconut and Sambal Oelek is a healthy option for dinner.

Finally, try the Chicken Nasi Goreng: Malaysian tradition dictates that this meal be served for breakfast, though we wouldn't blame you if you'd rather save it for a more conventional hour!

Beef Rendang

Preparation time: 5 minutes
Cooking time: 20 minutes
Serves: 4

Ingredients:

  • 1 tbsp sunflower oil
  • 200ml coconut milk
  • 185g jar Malay Taste Rendang Curry Paste
  • 450g beef rump steak, cut into strips
  • 2 tbsp freshly chopped coriander

To serve:

  • Steamed rice

Method:

  1. Heat the oil in a wok or deep frying pan and stir in 1tbsp of the coconut milk and the curry paste. Stir-fry for 1-2 minutes, until the aromas are released.
  2. Add the beef and stir-fry for 3-4 minutes until browned, then stir in the remaining coconut milk and bring to the boil.
  3. Reduce the heat and simmer uncovered for 12-15 minutes, stirring occasionally until the sauce reduces, thickens and coats the beef. Stir in the coriander.
  4. Serve immediately with steamed rice.

Cook's Tip:
This dish can also be made with braising steak, cut 1.5kg into cubes and add 800ml coconut milk. Prepare as above, cover and simmer for 1½-2 hours, stirring occasionally until the beef is tender. Add a little water if the sauce becomes too dry.


Beef with Kicap Manis and Cashew Nuts

Preparation time: 5 minutes
Cooking time: 8 minutes
Serves: 4

Ingredients:

  • 1 tbsp sunflower oil
  • 450g beef rump steak, cut into thin strips
  • 2 shallots, thinly sliced
  • 2 cloves garlic, crushed
  • 2.5cm piece fresh root ginger, peeled and finely grated
  • 75g cashew nuts
  • 125g mangetout, halved
  • 2tsp tamarind paste
  • 150ml bottle Malay Taste Kicap Manis

To serve:

  • Noodles

Method:

  1. Heat the oil in a wok or large frying pan over a high heat. When very hot, add the beef and shallots and stir-fry for 3-4 minutes until the beef is browned.
  2. Add the garlic, ginger and cashew nuts and stir-fry for 2 minutes until the cashews start to brown.
  3. Stir in the mangetout and cook for a further minute. Add the Kicap Manis and tamarind paste and stir until everything is well coated. Simmer for 1 minute, then serve immediately with noodles.

Cook’s Tip:
This recipe also works well with chicken. Cut 4 boneless, skinless chicken breasts into thin strips and cook as above.


Chicken Nasi Goreng

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients:

  • 100g fine green beans, cut into 2.5cm pieces
  • 1 tbsp sunflower oil
  • 350g boneless, skinless chicken breast, diced
  • 185g jar Malay Taste Nasi Goreng Paste
  • 1 carrot, thinly sliced
  • 400g cooked basmati rice
  • 5 spring onions, thinly sliced

To serve:

  • 1 tbsp sunflower oil
  • 4 eggs
  • ¼ cucumber, halved, seeded and sliced

Method:

  1. Cook the beans in a pan of boiling water for 3 minutes, then drain and refresh under cold water.
  2. Meanwhile, heat the oil in a wok or large deep frying pan and cook the chicken for 3-4 minutes until browned. Stir in the carrot and stir-fry for 1 minute.
  3. Reduce the heat and stir in the Nasi Goreng paste, stirring to coat the chicken in the paste.
  4. Stir in the rice, spring onions and beans and cook for 2-3 minutes until the rice is heated through. Remove from the heat and cover the pan to keep warm.
  5. Heat the oil in a frying pan and fry the eggs for a couple of minutes.
  6. Spoon the Nasi Goreng onto 4 warmed plates or bowls and top with a fried egg. Scatter over some slices of cucumber and serve immediately.

Cook’s Tip:
This recipe tastes wonderful with prawns. Substitute the chicken for 300g raw peeled prawns and cook as above. Serve with prawn crackers.

See the rest of the Malaysian recipes on page 2!

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