Coconut & Sambal by Lara Lee

Author:Lara Lee
Language: eng
Format: epub, azw3
ISBN: 9781526603524
Publisher: Bloomsbury Publishing
Published: 2019-08-15T00:00:00+00:00

BEEF RENDANG

RENDANG DAGING

I’ve learnt to cook rendang from several culinary greats, including my mentor Sri Owen and Indonesian chef William Wongso, as well as home cooks met on my travels. There are many interpretations of rendang, but the traditional definition is a slow-cooked dry beef curry that starts in a bath of white coconut milk and finishes a near-black colour when the oil splits from the milk and caramelises the beef. The result is beef that is crispy on the outside and melt-in-the-mouth tender on the inside, laden with roasted tropical spices and creamy, caramelised coconut.

This recipe is my nod to all these wonderful traditional cooks, taking an idea from one and blending it with another to produce what I believe to be a fantastic representation of rendang from the region. Serve it with a heap of Turmeric yellow rice to soak up the sauce, Padang green chilli sambal and a side of Asian greens. The cooking technique of rendang preserves the beef, so Sri Owen has always proudly stated it can last several days in the fridge, or 3 months in the freezer. It can be reheated in the microwave or in the oven at 150°C/130°C fan/gas 2, covered in foil.

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