Rendang, Indonesia
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
Instructions
- Add all the salt, coriander, turmeric, ginger, garlic, shallots, and chili flakes to a food processor and run until there are no clumps left and you have a smooth spice paste. You'll need to scape the bowl down a few times.
- Add the oil to a heavy bottomed pot and heat over medium high heat until shimmering. Fry the beef in batches, allowing each surface to brown before turning. Transfer the browned beef to a bowl and repeat with the remaining meat.
- Add the lemongrass, lime leaves and galangal to the hot oil and fry until fragrant. Transfer to the bowl with the browned beef, leaving the oil in the pot.
- Turn down the heat to medium low, and then add the spice paste. Fry, stirring constantly until very fragrant and most of the moisture has evaporated (about 10-15 minutes). If the paste starts burning, reduce the heat and add a bit of water. Add the coconut milk and palm sugar, and then return the beef and herbs to the pot, stir to combine the turn the heat down to medium low and loosely cover with a lid (you want some steam to escape). Stir the rendang periodically and simmer for 3-4 hours until the meat is very tender.
- Once the meat is tender and most of the liquid has evaporated (about 4 hours), remove the lid and turn up the heat. You'll need to stir the mixture constantly to prevent it from burning, but you want to evaporate as much liquid as you can without burning the meat. At this point there should be quite a bit of oil in the pot from the meat so you're essentially frying the sauce and concentrating the flavors.
- The rendang is done when there is almost no sauce left and the meat is dark brown. Ideally you'll let this sit overnight for the flavors to evenly distribute into the meat. During this time, the meat will turn chocolate colored and the flavors will deepen. Serve the beef rendang with steamed rice.
Massaman curry, Thailand
Even the packet sauce you buy from the supermarket can make the most delinquent of cooks look like a Michelin potential. Thankfully, someone invented rice, with which diners can mop up the last drizzles of curry sauce.
“The Land of Smiles” isn’t just a marketing catch-line. It’s a result of being born in a land where the world’s most delicious food is sold on nearly every street corner.
Ingredients:
- 1/2 to 1 pound chicken pieces OR chopped chicken breast/thigh
- 1-2 medium potatoes, cut into chunks
- 1 14 ounce (400 ml) can coconut milk (not lite)
- 1 small red pepper, thinly sliced
- 1 medium tomato, sliced
- 2 Tbsp. coconut oil OR vegetable oil
- 1/3 cup onion, sliced
- 1 thumb-piece ginger, grated
- 4-5 cloves garlic
- 1 red chili, sliced, OR 1/2 to 3/4 tsp. chili flakes/cayenne pepper
- 1/2 cup good-tasting chicken stock
- 1 stalk lemongrass, minced, OR 2-3 Tbsp. frozen/bottled prepared lemongrass
- 3 bay leaves
- 1 tsp. turmeric
- 1/4 cup chopped unsalted dry-roasted cashews (+ handful more to finish)
- 1 tsp. ground coriander
- 1 tsp. whole cumin seed
- 1/2 tsp. white pepper
- 1/8 tsp. cardamon
- 1 tsp. tamarind, or substitute 1 Tbsp. lime juice*
- 3/4 tsp. shrimp paste (available by the jar at Asian stores)
- 2 Tbsp. fish sauce
- 2 Tbsp. fish sauce
- 1 Tbsp. palm sugar OR brown sugar
Preparation:
- Heat a wok, large frying pan, or soup-type pot over medium-high heat. Drizzle in the oil and swirl around, then add the onion, ginger, garlic, and chili. Stir-fry 1-2 minutes to release the fragrance.
- Add the stock plus the following: lemongrass, bay leaves, turmeric, chopped cashews, ground coriander, whole cumin seed, white pepper, cardamon, tamarind (or lime juice), shrimp paste, fish sauce, and sugar. Stir with each addition and bring to a light boil.
- Add the chicken, stirring to coat with the spicy liquid, then add the coconut milk and potatoes. Stir and bring back up to a boil. Reduce heat to low, or just until you get a good simmer.
- Simmer 30 to 40 minutes, stirring occasionally, until chicken and potatoes are tender. Add red pepper and tomato during last 10-15 minutes of coooking time. Tip: if you prefer a more liquid curry sauce, cover while simmering. If you prefer a thicker curry sauce, leave off lid.
- Taste-test the curry, adding more fish sauce for increased flavor/saltiness, or more chili if you want it spicier. If too sour, add a little more sugar. If too salty or sweet for your taste, add a touch more tamarind or lime juice. If too spicy, add more coconut milk.
- Add a handful more cashews and fold in. Transfer to a serving bowl, or plate up on individual plates or bowls. Top with fresh coriander, if desired, and serve with Thai jasmine rice. ENJOY!