Nasi Minyak Kunyit (Tumeric Rice) & Daging Rendang (Rendang Beef)

 

Nasi Minyak (Fragrant Rice)

Ingredients:

2 cups of washed and drained Thai Fragrant Rice (its an Asian short grain rice - easily found in any local Asian/Oriental Supermarket)

1 Medium sized White Onion (diced)

2 cloved of garlic (diced)

5 tablespoon of Ghee

5cm Cinnamon Stick

2 Star Anise

5 Cardamons

5-7 peppercorns (Dont grind them - just add it as it is)

2 teaspoon of tumeric powder

Salt and Sugar to taste

Directions:

Add ghee to your heated pan. Once your ghee has liquidfied add in the dice onion, garlic, cinnamon, aniseed and cardamon. Sauted until its fragrant (do be carful with the garlic so that it wont be burned - as burnt garlic will give a bitter aftertaste). Once fragrant add in the rice and slowly stirred it untill fully incorporated. Once incorporated, turned off the heat and transfer the rice into a rice cooker. Add an equal amount of water into the rice cooker (if you are cooking 2 cups of rice I always do add an equal amount of 2 cups of water), add in the tumeric powder, the pepper seeds and salt & sugar to taste.

Rendang Daging (Beef Rendang)

Ingredients:

Roughly I had around 300-400gms of beef - Sliced it in cubes

Vegetable oil

Kaffir leaves (lime leaves)

5cm of Cinnamon

2 Star anise

5 Cardamons

(5 cm of fresh tumeric, 10 shallots, 5 cloves of garlic, 3 chillies (if you wanted a milder version you can add just one chilli), 1 lemongrass, 2 teaspoons of curry powder : all of these placed in a food processor until it form a paste)

1 tin (around 250 ml of Coconut milk)

2 tablespopon of kerisik (toasted dessicated coconut - nowadays you can find kerisik in the local oriental supermarket)

2-3 teaspoons of grated gula melaka (if you can't found a gula melaka you can substitute it with muscavado sugar)

Salt to taste

Direction:

Heat your pan (medium heat) and add in the vegetable oil, saute your paste, cinnamon, star anise & cadamons, stirred it always so that the paste would not be burnt or else it wouold be very bitter. When you found that the vegetable oil had split from your paste you would know that you are ready to put in your diced beef, stirred the beef until fully incorporated. Add in the kaffir leaves and your coconut milk. Cooked it slowly until it is reduced ( it is quite a long process - it takes around 45 mintures to an hour on medium heat and stirred occasionally - that is why i prefer to used a non stick pot) As rendang is done in stages, you initially boiling or simmering it until the sauce thicken, then continue to cook it until the sauce dried up and it seems to be stir frying the beef. Add in the gula melaka and salt to taste.

Enjoy xx