This Beef Rendang was one of the dishes I learned how to cook one rainy afternoon at Russel Wong’s home (yes, the Russel Wong from Bourdain’s Singapore espisode). His wife Judy can cook about as well as Russel can shoot a portrait, after an afternoon sweating over a wok, we were sitting down with friends to an eight course feast in Russel’s photo studio. While it was tough picking a favorite dish from that night, I found myself going back to the Rendang more than any other dish.
Ingredients:

  • 1 teaspoon salt
  • 1 teaspoon ground coriander seed
  • 1/4 teaspoon ground turmeric
  • 1 inch ginger roughly chopped
  • 4 large cloves garlic roughly chopped
  • 4 large shallots roughly chopped (about 7 ounces)
  • chili pepper flakes to taste (I used about 3 tablespoons)
  • 2 tablespoons vegetable oil
  • 2 pounds beef shanks or shortribs cut into large cubes
  • 2 stalks lemongrass white part only, smashed
  • 4 kaffir lime leaves
  • 1 inch galangal sliced into coins
  • 2 packs freeze dried coconut cream rehydrated in 2 cups of warm water, or 1 can coconut milk
  • 1 tablespoon palm sugar brown sugar can be substituted

 

 


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