Curried Coconut Beef (Rendang)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

4 ounces fresh coconut, grated
Vegetable oil for deep frying
2 pounds beef, cut into 1-inch cubes
1 teaspoon salt
2 teaspoons sugar
1 teaspoon tamarind concentrate
1 teaspoon ground turmeric
2 kaffir lime leaves, crushed
2 4-inch stalks lemongrass, bulb included, chopped
2 3-inch pieces galangal, peeled and chopped (or substitute ginger)
10 shallots, peeled and chopped
5 fresh red chiles, such as serranos or jalapeños, stems removed
2 cloves garlic, peeled
1 tablespoon brown sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons soy sauce
6 cups coconut milk, recipe here

Instructions

In a fryer, deep-fry the coconut in the oil until dark brown.  

Combine the coconut, beef, salt, sugar, and tamarind concentrate and marinate in the refrigerator for at least three hours.

In a food processor, combine the turmeric, lime leaves, lemongrass, galangal, shallots, chiles, garlic, brown sugar, salt, black pepper, and soy sauce, and puree to a fine paste.
    
Saute the paste in a large pan for 2 minutes, add the marinated beef, and saute for 5 minutes.  Add the coconut milk, reduce the heat, and simmer, uncovered, for about 2 hours, or until the beef starts to fall apart and the gravy thickens.  Add more water if necessary.

White Chicken Curry (Gulai Putih)

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

 

Ingredients

6 cloves garlic, minced
1/2 teaspoon turmeric powder
1 teaspoon salt
2 1/2 cups coconut milk, recipe here
1 3-pound chicken, cut up into 3/4-inch cubes
5 small dried red chiles, such as piquins, stems and seeds removed (optional)
4 shallots, peeled and chopped
1 small piece galangal, peeled and chopped (or substitute ginger)
1 whole clove
6 cashew nuts
6 almonds
6 candlenuts (or substitute macadamia nuts or cashews)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 curry leaf (optional)
3 tablespoons ghee (recipe here) or vegetable oil
3 bay leaves
2 stalks lemongrass, bulbs included, left whole
1-inch cinnamon stick

Instructions

Combine the garlic, turmeric, salt, and 1 cup of the coconut milk in a non-reactive bowl and marinate the chicken in the mixture for at least 1 hour.

In a food processor, combine the chiles, shallots, galangal, clove, nuts, cumin, coriander, curry leaf, and 1/2 cup coconut milk and puree to a fine paste.

Heat the oil in a large saucepan or wok, add the paste, and stir-fry for about 5 minutes.  Add the chicken, 1 cup coconut milk, and the remaining ingredients and cook, uncovered, over low heat until the chicken is tender, about 40 minutes.  Add a little water if the curry starts to dry out. Remove the bay leaves, lemongrass, before serving, leaving the cinnamon stick as a garnish.    

Deep Fried Fish in Pineapple and Tomato Sauce

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the following article:

Borneo’s Forest Food

Article and Location Photos by Victor Paul Borg

 

Ingredients

  • 2 small whole fish, cleaned and scaled
  • Salt
  • Vegetable oil
  • 1 tablespoon ginger, finely chopped
  • 3 cloves garlic, thinly sliced
  • 3 red chiles, chopped
  • 2 small tomatoes, chopped
  • 1 tablespoon tomato paste
  • 1/2 teaspoon sugar
  • 1 small can pineapple chunks or rings (if rings, chop into chunks)
  • Salt to taste

    • Instructions

    Make diagonal slashes on the fish, rub salt into the slashes, and deep-fry the fish.

    In a separate frying pan, heat the oil until hot, then fry the ginger, garlic, and chile for one or two minutes on medium heat. Add the chopped tomatoes, tomato paste, sugar, and the liquid in the can of pineapple, then lower heat, cover, and simmer for about 30 minutes, stirring every 10 minutes, until the sauce is thick and creamy. Then add the chopped pineapple, and heat through. Serve the sauce over the deep-fried fish, and serve with steamed rice.

    Bamboo Shoots in Spices, Mushrooms, and Dried Anchovies

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Borneo’s Forest Food

    Article and Location Photos by Victor Paul Borg

     

    Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon finely chopped ginger
  • 2 red chiles, finely chopped
  • 1 small can bamboo shoots (or the fresh equivalent)
  • 1 cup of dried Chinese mushrooms, soaked overnight before use, then sliced
  • 1/2 cup dried-salted Asian-style anchovies
  • 1/2 cup water
  • 1 tablespoon Oyster sauce
  • Salt to taste

    • Instructions

    In a wok or frying-pan, heat the oil, then put in the ginger and chiles, and after 30 seconds, add the bamboo shoots, Chinese mushrooms, and anchovies, and fry, stirring, on a medium-high flame for about 2 or 3 minutes. Then add the water and oyster sauce and continue cooking for another minute.

    Wild Mushrooms in Spices and Dried Anchovies

    Dave DeWitt Recipes Leave a Comment

    This recipe and others can be found in the following article:

    Borneo’s Forest Food

    Article and Location Photos by Victor Paul Borg

     

    Ingredients

  • 1 tablespoon vegetable oil
  • 1 teaspoon finely chopped ginger
  • 2 red chiles, seeds and stems removed, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ cup wild mushrooms
  • 1/2 cup dried-salted Asian-style anchovies
  • Salt to taste

    • Instructions

    In a wok or frying-pan, heat the oil, add the ginger, chiles and garlic and stir on a medium-high flame for 30 seconds.Add the rest of the ingredients, lower the flame to simmering, cover, and cook for 4 minutes (this process will allow some water from the mushrooms to form in the dish).