Beef Rendang (Spicy Beef Stew with Coconut)

After not cooking meat for a while i thought why not try cooking Rendang, it is sort of like a dish you can't go wrong. No beef rendang is made the same. It is a stew that is cook patiently over very low heat so as to dry up the liquid and make the meat tender. Another fact also is, it only gets better with time, so much so that the Minangkabaus(The tribe where the dish is origin from) save them for months as the complex taste and flavour develop over time.


I like to cook a large pot of it and of cause i cannot resist eating it right away when done but still plenty to store in my freezer for whenever i have the craving its just there. The flavours is so good, i just love the feel of the meat melting in your mouth. I am so happy with the results the flavour was spot on!


Ingredients

1 1/2 pound boneless beef short ribs, cut to cubes
5 tbsp cooking oil
2 cinnamon stick
6 cloves
4 star anise
4 cardamon pods
2 lemongrass, cut to 4 inch lenght and bruised
1 cup thick coconut milk
1 cup water
2 tsp tamarind pulp, soaked in warm water for the juice and discard the seeds
6 kaffir lime leaves, very finely sliced
7 tbsp of kerisik, toasted coconut ( if fresh ones not available you can sub it with dessicated coconut)
1 tbsp palm sugar or to taste
salt to taste

Spice Paste
5 shallots
1 inch galangal
3 lemon grass, white part only
5 cloves garlic
1 inch ginger
10-12 dried chillies, soaked in hot water to soften

Method

• Place all the spice paste ingredients and blend it in a food processor to a paste.
• Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise and cardamom and stir fry them until fragrant.
• Add the beef and the bruised lemongrass and stir for 1 minute.
• Add the coconut milk, tamarind juice,water and simmer on medium heat, stirring frequently until the meat is almost tender.
• Add the lime leaves,toasted coconut, palm sugar, stirring to blend well with the meat.
• Lower the heat to low,cover the lid and simmer for 11/2 - 2 hrs or until the meat is really tender and gravy has dried up.
• Try the gravy and season to taste as your liking.
• Serve with steamed rice.

Pho (Vietnamese Beef & Rice Noodle Soup)

After coming back from  Brisbane, Australia. I had the cravings for some good Vietnamese food. As when i was there i could pretty much get my hands on good Vietnamese food easily there. But coming back to Holland that was tough. So i thought to myself why not give it a go and i did. And i was pretty happy with the results!

Pho


For broth
1 1/2kg Oxtail; cut into 11/2 to 2 inch pieces and fat trimmed
3 inch Piece of Ginger, unpeeled
1 Large onion
1/3 cup Fish sauce
8 Whole star anise
5 Whole cloves
3 inch Cinnamon stick
1 tsp Fennel seed
3 Bay leaves

Garnish
500g Flat rice noodles
2 Bunches Spring onions, Sliced thin
Fresh coriander
Fresh Thai basil
Bean Sprouts or Mung bean sprouts
Limes, cut into wedges
Red chilli paste or fresh red chilli, sliced
500g Filet mignon, trimmed of fat and sliced very thinly

• Put Oxtail into a large stockpot and add enough water to cover the bones by 4 inches. Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.
• Meanwhile put the ginger and onion halves on a baking sheet and char them under the grill until lightly blacked. Turned them over halfway through cooking. When cool enough to handle rinse the onion and ginger under cold running water, using a knife to scrape away the charred surface.
• Cut the ginger to 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
• Put the star anise,clove and cinnamon sticks in a small skillet and toast them till you smell the aroma.Place the toasted spices and fennel seeds to a small cheesecloth and bundle it with a long piece of kitchen twine.
• Add spice bundle to the broth along with the bay leaves.
• Let the broth simmer, uncovered, skimming occasionally.After 3 hrs remove the spice bundle, onion,bay leaves and ginger from pot and discard. Remove oxtail from pot and set aside.
• Let the broth continue to simmer.When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return the broth. 
• Continue to simmer until the broth is rich and flavorful, add more fish sauce or salt if needed.
• Meanwhile soak the rice noodles in hot water before cooking. Arrange the herbs, bean sprouts and lime wedges on a plate.
• Cook the noodles as directed on the pack.
• Before serving, return the broth to a full boil. Divide the noodles, arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth. Serve along with the herb garnish.

Recipe is adapted from Nguyen Thi Thai Moreland