Celebrity-Style Beef Rendang

Men's Health (Malaysia) - - Food & Nutrition - CELEBRITY CHEF WILL MEYRICK

has trawled the back roads and the vil­lages of South­east Asia in his quest for au­then­tic street food and flavours. Dur­ing an ex­clu­sive culi­nary event at The Datai Langkawi re­cently, he demon­strated his culi­nary prow­ess with a se­lec­tion of his finest dishes and chat­ted with MH about how you can level up your kitchen game. Test out your cook­ing skills with the fol­low­ing recipe: Kan­dar beef cheek rendang sim­mered in co­conut milk, chilli, curry leaves and meat masala. • 500g Dried red chilli • 200g Red chilli • 150g Meat curry pow­der • 110g Lemongrass • 100g Gar­lic • 90g Cashew nuts • 80g Gin­ger • 50g Turmeric • • 800g Beef short rib, cubed 250g Rendang paste (see in­gre­di­ents list on the left) • 145g Shal­lots, peeled and coarsely ground • 30g Lemongrass, bruised • 25g Meat curry pow­der • 15g Chilli pow­der • 5g Curry leaves • 100m Cook­ing oil • 110ml Co­conut milk METHOD Blend all the in­gre­di­ents into a fine paste with a pes­tle and mor­tar, or with a food pro­ces­sor. 1. Mar­i­nate beef cubes with meat curry

pow­der for three hours. 2. Heat oil in a stock­pot and fry shal­lots

un­til golden brown. 3. Add the rendang paste, lemongrass

and curry leaf. Stir well. 4. Next, add the mar­i­nated beef and stir

un­til the meat is well coated with the Will Meyrick The street food chef and founder of Sarong Bali, E&O Jakarta, and Mama San Bali and Kuala Lumpur

rendang paste. 5. Pour in the co­conut milk, and sea­son with salt and chilli pow­der. Bring the mix­ture to a boil, and then re­duce to a sim­mer. Stir reg­u­larly so it doesn’t stick to the bot­tom of the pan. 6. Cook the beef un­til it’s al­most dry

and the meat is ten­der. 7. En­joy with a side of rice. The recipe

serves four to five per­sons.

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