MALAYSIAN BEEF RENDANG

Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multi-ethnic makeup of its population.The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates.

As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, Arabian cuisines and British cuisines, to name a few. This resulted in a symphony of flavours, making Malaysian cuisine highly complex and diverse. The condiments and spices used in cooking varies as the land is blessed with these natural resources that brings bursting flavours in the outcome of meal preparation.

INGREDIENTS

• 3/8 pound shallots
•  3 cloves garlic
•  15 dried red chile peppers
•  5 slices fresh ginger root
•  5 lemon grass, chopped
•  2 teaspoons coriander seeds
•  2 teaspoons fennel seeds
•  2 teaspoons cumin seeds
•  1 pinch grated nutmeg
•  1 tablespoon vegetable oil
•  1 1/4 pounds beef stew meat, cut into 1 inch cubes
•  1 1/2 tablespoons white sugar
•  2 cups shredded coconut
•  5 whole cloves
•  1 cinnamon stick
•  1 2/3 cups coconut milk
•  7/8 cup water
•  salt to taste

DIRECTIONS

• Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
• Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
• Grind the coriander, fennel, cumin and nutmeg.
• Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
• Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.