Quiche Lorraine
Craig Claiborne
4032 ratings with an average rating of 5 out of 5 stars
4,032
1 hour 10 minutes
Beef Rendang
- Total Time
- 2 hours 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 6dried, hot whole red peppers, each about 3 inches long
- 1pound very lean chuck beef
- ½cup coarsely chopped shallots
- 13-inch length fresh lemon grass, trimmed and cut crosswise into ¼-inch pieces, about 2 tablespoons, or use 1 teaspoon lemon grass powder
- 2tablespoons finely minced garlic
- 1cup water
- 1teaspoon chopped fresh ginger
- ⅓cup corn, peanut or vegetable oil
- ⅔cup coconut cream or milk
- 7dried lime leaves, optional, see note
- ¼cup tamarind liquid or lemon juice
- ½teaspoon sugar
- ⅓cup dried shredded desicated coconut
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
362 calories; 27 grams fat; 12 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 20 grams protein; 72 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put peppers in a bowl and add cold water to cover. Let soak an hour or longer or until softened. Drain well. Set aside.
- Step 2
Cut beef into ¾-inch cubes.
- Step 3
Chop peppers and put them into container of electric blender. Add shallots, fresh lemon grass or lemon grass powder, garlic, ginger and ⅓ cup of water and blend thoroughly.
- Step 4
Heat oil in a wok or skillet and when it is quite hot add chili pepper mixture. Cook, stirring, about 10 seconds and add beef. Add coconut cream or milk and remaining ⅔ cup water. Bring to a boil and cover closely. Let simmer about 20 minutes.
- Step 5
Add lime leaves, tamarind liquid or lemon juice, and sugar.
- Step 6
Put shredded coconut in a skillet and cook, shaking skillet and stirring, until coconut is lightly browned. Add this to beef. Stir and continue cooking about 5 minutes. Cover and continue cooking about 25 minutes.
- Step 7
Uncover and continue cooking, stirring occasionally, about 10 minutes. Serve hot with rice.
Tip
- Lime leaves are available at many markets in Chinatown and at shops specializing in Asian foods. Mint leaves may be substituted for lime leaves.
Private Notes
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Cooking Notes
reggiebear
made this yesterday and was excellent, the beef was so tender... but i used a tamarind that i got a local asian market which was way way way stronger - really only needed a tablespoon... and maybe a little less desiccated coconut... i look forward to trying it again
S Morgan
Use a lot of oil and salt grated coconut, fry the beef until it is dry as jerky, pack it tight, and it will keep for many days while you hike and camp.
A Darling
I think this needs more coconut cream and more sugar, preferably palm sugar. Also use some Galangal if you can find it and a teaspoon or more of fish sauce. You can use less tamarind then add it in to taste at the end.
Michael Dorfman
Delicious recipe. Definitely a bit spicy. I blended the sauce in a Magic Bullet which was the perfect size tool. I would recommend using less water than the recipe calls for, maybe 1/3 to 1/2 since the sauce was too watery in the pan and I had to boil it down. Also, no way would you get more than three servings out of this recipe. Enjoy!
reggiebear
made this yesterday and was excellent, the beef was so tender... but i used a tamarind that i got a local asian market which was way way way stronger - really only needed a tablespoon... and maybe a little less desiccated coconut... i look forward to trying it again
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