Specifications
Rendang Daging – Spicy Coconut Beef Curry
Serves 6-8
¼ cup desiccated coconut
1 teaspoon ground coriander
¼ teaspoon ground turmeric
4 kaffir lime leaves, shredded
1.5kg chuck steak
1 cup coconut milk powder
2 tablespoons fish sauce
Pinch salt
Curry Paste
8 dried long red chillies
4 cloves garlic, roughly chopped
8 eschalots, roughly chopped
1 lemon grass stalk, white only, sliced
25g chopped fresh ginger, roughly chopped
25g sliced fresh galangal, roughly chopped
pinch salt
1. To make curry paste, soak chillies in hot
water until just softened; remove stem and
seeds; roughly chop. Place all curry paste
ingredients in a food processor and process
to a smooth paste; add a little water if
necessary.
2. In a large non-stick frying pan over a low
heat, lightly toast coconut until lightly
golden; remove from heat and allow
to cool. Once cool, process in a food
processor to a fine powder.
3. Heat a large non-stick frying pan; add curry
paste, coriander, turmeric and lime leaves
and cook, stirring, for about 5 minutes or
until fragrant.
4. Add beef and stir until browned. Place
beef, desiccated coconut, coconut milk
powder and fish sauce into the slow cooker
and stir to combine.
5. Cover and cook on HIGH 4-5 hours or LOW
6-8 hours. Stir once during cooking.
Veal Goulash
Serves 6
1.5kg veal, cut into 2cm pieces
¼ cup flour
¹/
³
cup olive oil
2 onions, chopped
3 cloves garlic, crushed
2 tablespoons Hungarian sweet paprika
½ teaspoon cayenne pepper
2 large potatoes, peeled, diced
1 cup beef stock
2 tablespoons tomato paste
2 bay leaves
salt and freshly ground black pepper
1. Dust veal in flour, shaking off excess flour.
2. Heat half the oil in large non-stick frying
pan. Cook veal in batches until brown.
Transfer to a plate.
3. Heat remaining oil and cook onion for
2-3 minutes or until softened. Add garlic,
paprika and cayenne pepper and cook,
stirring for 30 seconds.
4. Place potatoes in base of slow cooker.
Add veal and remaining ingredients to slow
cooker. Cover and cook on HIGH 3-4 hours
or LOW 6-8 hours.
5. Serve with hot pasta.
Recipes continued
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