Crock-pot Beef Rendang

Beef rendang

The main ingredients are clockwise from the top: beef cubes, toasted dessicated coconut,

kaffir lime leaves, ground ingredients fried in oil and a can of coconut milk

On the left is assam jawa (tamarind) and on the right is assam keping

My Muslim friends will celebrate the end of the fasting month (Ramadan) in two days with the celebration of Eid al-Fitr or Hari Raya Aidil Fitri as it is called in Malaysia. In Malaysia is it quite standard fare to be served chicken or beef rendang which is a spicy, Malay stew together with glutinous/sweet/sticky rice. There are many variations of rendang which typically has lemon grass, galangal, onions and chilies ground and cooked in lots of oil until fragrant and then may be made without any spices or many types of spices like cinnamon, star anise, cardamom and cloves. My version which I learnt from a Malay friend has a lot of spices and meat curry powder which has cumin, coriander and fennel which I think gives it a lot of depth. You can make rendang with pretty much any meat; the same friend has made it with turkey or you can also use mutton which is what my sister’s mother-in-law makes her delicious rendang with. It is also popularly made with chicken on the bone which cooks much faster than the beef.

I always make a big portion of rendang because it is quite time consuming to make it, but also because it freezes very well and I can thaw and reheat a portion for our dinner if I’m pressed for time or stumped with what to cook. Making it in a crock pot eliminates the need to stir the rendang often as the low heat of the cooking ensures that the dish will not burn.  If you don't own a crock pot then by all means cook this in a wok or large pot on the stove, but just be prepared to stir every few minutes and watch that the dish does not burn!  Keith absolutely loves this and so do most of our friends whom we’ve served this to (ok maybe they’re just being polite!) but it is definitely one of our favorites.

CROCK POT BEEF RENDANG

Serves 8 - 10

5 pounds beef (chuck or other stew meat), cut into 1½” cubes

1 cup (4 oz) desiccated coconut

3 tbsp meat curry powder

1 cinnamon stick

2 star anise

2 big onions

4 stalks lemongrass

2 tbsp galangal powder

3 tbsp chili powder

1 tbsp turmeric

3 – 4 pieces assam keping (or soak 2 tbsp tamarind pulp in ½ cup warm water, strain)

5 – 6 kaffir lime leaves, torn

3 tbsp sugar

1 tbsp salt

1 13.5 oz can (2 cups) coconut milk

1 cup water

1 cup oil

• Dry fry the desiccated coconut in a wok, stirring continuously until dark golden brown. Cool then finely grind in a spice/coffee grinder. Set aside
• Finely grind the onions and lemongrass in blender with 1 cup water. Stir in the galangal powder, chili powder and turmeric. Set aside
• Heat oil, fry the cinnamon stick and star anise for a few minutes. Add the meat curry powder, fry for another minute until fragrant, stirring continuously.
• Add ground onion mixture. Cook for about 30 minutes until fragrant and oil surfaces to the top.
• Transfer to a crock pot, add beef, coconut milk, assam keping or tamarind juice, kaffir lime leaves, fried desiccated coconut, sugar and salt and mix well. Turn on crock pot to high heat and cook covered for 2 hours. Then take lid off and cook for another 2 hours, stirring occasionally until most of the liquid has gone and the meat is tender.
• Rendang tastes better the next day. Freezes well for up to 6 months

Thai Red Curry Shrimp

There are days when I will make a meal from scratch even if it requires 20 ingredients and takes hours for the preparation and cooking - as when I make my beef rendang, and then there are days when I just want to open some cans and make do.

One compromise is to use ready made spices or pastes or sauces that make it possible to have a tasty, nutritious meal in just minutes. For Thai dishes I love these pastes that I get from my regular Asian grocery store. Just combine with some canned coconut milk; add chicken, beef, tofu or seafood and some vegetables (canned baby corn is another standard in my pantry) and in 30 minutes or less you have a great meal.



If you're lucky enough to have leftovers the next day just cook up some rice noodles and top with the left over curry.

THAI RED CURRY SHRIMP
Serves 4

1 (14 oz.) can coconut milk
2 tbsp Thai red curry paste
1 tbsp brown sugar
2 kaffir lime leaves, torn
1 pound large shrimp, shelled and deveined
2 cups assorted vegetables ie. baby corn, bell peppers, long beans, bamboo shoots
2 tbsp fish sauce
¼ cup Thai basil or cilantro, torn

• In a wok or pot, combine the coconut milk with the red curry paste and bring to a boil. Add the brown sugar and kaffir lime leaves then lower the heat to a simmer.
• Add vegetables and shrimp, and cook until shrimp are orange-pink in color and vegetables are tender crisp, about 5 minutes.
• Stir in fish sauce and Thai basil or cilantro.
• Garnish with sprigs of fresh basil or cilantro and sliced red chilies.