Beef Rendang & Nasi Ketumbar (coriander rice)

上个星期我家天天都在吃香辣的马来餐。

最近这两年我的女儿已经被我们训练到很力害吃辣了。

所以可以放心的煮辣辣的食物了。

除了我女儿，我们三个可是无辣不欢的。

真的是越辣越好的那种。

但是有时太辣我女儿就很可怜了；她是一面吃，一面喊，又一面陶醉在其中。

看到她的样子我常常都觉得很好笑。

叫她不要再吃了，她又不想放弃。

有时甚至暂时离桌，待会再继续。

星期一那天朋友说她煮了冷当鸡，我就开始流口水了。

于是星期4我买了牛肉，做了这个想吃的冷当牛肉；再做了个芫茜饭来搭配。

我其实不敢煮太多饭，因为怕孩子不能接受芫茜的味道。

怎知这新口味，大受欢迎。

我儿子竟然说，这个比起椰浆饭更好吃。

难得的是讨厌往热汤里下芫茜的女儿也吃得津津有味。

真的没有什么味道，太好了。

这个食谱将会经常出现在我家，因为真的很不错，至少我们一家都喜欢。

Ingredients for Coriander Rice: (refer fromintan kitchen~ nasi ketumbar)

• 500g Basmati rice/long grain rice
• 3tbsp butter
• 1 purple onion
• 3 stalks corianders, (only take coriander leaves)
• pinch of salt, 1 cube chicken stock

Method:

1. Grind coriander leaves and onion into paste.
2. Heat up butter in rice cooker and fried (1) until fragrant.
3. Add in rice and water together with chicken stock and salt. Stir well. (Water level according to rice cooker instruction).

Ingredients for Beef Rendang: (refer fromintan kitchen)

Spice Paste:

• 10 shallots
• 20 dried chilies (soaked in warm water and seeded)
• 20 bird's eyes chilies
• 5 cloves garlic
• 1 inch galangal
• 3 inch ginger
• 1 inch turmeric
• 5 lemongrass (white part only)

Others Ingredients:

• 1kg boneless beef fingers (cut into cubes)
• 2 tablespoons cooking oil
• 1 lemongrass (cut into 4-inch length and pounded)
• 1 cup thick coconut milk
• 1 cup water
• 8 kaffir lime leaves (5 leaves very finely sliced, 3 just for garnishing)
• 1 turmeric leaf (rolled and finely chopped)
• 6 tablespoons kerisik (toasted coconut)- just add the grated coconut to a dry wok and stir continuosly until turn golden brown.
• 1 tablespoon sugar/palm sugar or to taste
• Salt to taste

Method: 

1. Chop the spice paste ingredients and blend it in a food processor until fine.
2. Heat the oil in a stew pot, add the spice paste and stir-fry them until aromatic.
3. Add the beef and the pounded lemongrass and stir for 1 minute.
4. Add half cup coconut milk, water, and simmer on medium heat, stirring frequently until the meat is almost cooked.
5. Add the balance of 1/2 cup coconut milk, kaffir lime leaves, turmeric leaf ,kerisik (toasted coconut), sugar/palm sugar, stirring to blend well with the meat.
6. Lower the heat to low, cover the lid, and simmer for 45 minutes - 1 hour or until the meat is really tender and the gravy has dried up.
7. Add salt to taste. If not sweet enough, add more sugar to taste.
8. Serve immediately with rice.