Spiced Coconut Beef (Rendang)

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In Indonesia, this is the preferred method of cooking water buffalo, a fairly tough meat. Since they are scarce in Amsterdam, this recipe from Indrapura Restaurant features beef. It is served over rice. The chef at Indrapura notes: “Use mature coconuts. Taste before you add salt during the cooking.” To make coconut milk from scratch, grate the coconut and soak the flesh in hot water.

Ingredients

For the Spice Paste:

  • 20 shallots, peeled and chopped

  • 5 cloves garlic, peeled

  • 1/2 teaspoon turmeric powder

  • 1 small fresh piece of ginger, peeled

  • 1/2 teaspoon salt

  • 7 fresh red chiles, such as jalapeño, seeds and stems removed, chopped

  • Small amount of water, if needed

For the Rendang:

  • 3 pound chuck steak, cut into1-inch cubes

  • 8 cups coconut milk (unsweetened)

  • 2 lemon grass stalks, bruised

  • 1 whole tamarind pod

Instructions

In a blender or food processor, combine the ingredients for the spice paste and puree until smooth.

Place the beef and spice paste in a wok over high heat and saute for five minutes. Add the remaining ingredients. Stirring continuously, bring the mixture to a boil and cook until the coconut milk has thickened.

Turn the heat down to low and cook until the oil comes out of what is left of the gravy, and stir continuously. Let the meat and spices fry in the oil until the color is deep, dark brown still stirring. The length of cooking process should be around 4 hours. Remove the lemon grass stalks and the tamarind pod before serving.

Spice Isalnds Coconut Chile Pork Kabobs w/ Sambal

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This recipe calls for fish sauce, which is an acquired taste, so add more or less, depending on how much you like it. Sambal oelek is a condiment commonly used in Indonesia and Malaysia, Sambal means hot sauce in English, and it’s staple in kitchen, generally is very spicy, and can be used as a garnish or accompaniment. Here it used as an ingredient in the marinade; it is available in Asian markets. These kabobs are a great start to any Asian or Indian meal.

Ingredients

Sambal Marinade

  • ½ cup coconut milk

  • 2 green onions, minced

  • 2 tablespoons Sambal Oelek

  • 1 tablespoon lime juice, fresh preferred

  • 1 tablespoon sugar

  • 1 tablespoon chopped fresh cilantro

  • 2 teaspoons fish sauce

The Pork

  • 1 ½ pounds boneless pork, cut in 3/4-inch cubes

  • Dipping Sauce: Commercial Sambal Oelek

Instructions

Combine all the ingredients for the marinade in a bowl and toss the pork in the mixture to coat well. Marinate the pork, covered, in the refrigerator for 2 to 3 hours.

Thread the pork cubes on skewers and grill over a medium-hot grill for about 10 minutes until done. Cut open a sample to check for doneness. They should be browned and crisp. Serve with the dipping sauce.

 

Mauritian Coconut Chutney

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

Mascarene Chile Cuisine

 

By Dave DeWitt

Ingredients

  • 2 tablespoons vegetable oil

  • 2 cups grated coconut

  • 1 lemon, quartered

  • 2 teaspoons tamarind paste (available at Asian markets)

  • 5 small green chiles, such as serrano, or substitute 3 jalapeños

  • 2 cloves garlic

  • 2 tablespoons mint leaves

  • Water as needed

Instructions

Pour the vegetable oil into a frying pan and heat it. Add the coconut and saute until the coconut is golden brown. Remove from the heat and transfer to a blender or food processor. Add the remaining ingredients and process to a fine paste, adding water as needed. Serve at room temperature.

Coconut Chutney

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Here is the classic chutney that is served with Fiji’s curries. It can also be a side dish for various rice recipes. It will last in the refrigerator for a couple of weeks.

Ingredients

  • 2 cups freshly grated coconut

  • 1 cup chopped fresh cilantro leaves

  • 3 tablespoons. lemon juice1 tablespoon minced fresh ginger

  • 1 green chile, such as serrano or jalapeño, seeds and stem removed, minced

  • salt to taste

Instructions

In a bowl, combine all ingredients and mix well. Allow to sit, covered, in the refrigerator for at least one hour to blend the flavors.

Goong Nam Pla Wan(Roasted Coconut Shrimp)

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Foo Swasdee at Texas Food Research, Inc. developed this recipe to complement the “unique” flavors of the salsa. Serve this as an entree or as a tasty appetizer.

Ingredients

  • 1 cup all-purpose flour
  • ½ tablespoon baking powder
  • 3/4 teaspoon Satay’s Original South China Seas Seasoning-Garlic/Cilantro
  • 1/4 cup dried, unsweetened coconut flakes
  • 3 cups vegetable oil, canola preferred
  • 20 jumbo shrimp, peeled, deveined, and butterflied
  • 5 pineapple rings, either canned or fresh, quartered
  • 1/4 cup SATAY THAI ROASTED COCONUT SALSA, for dipping
  • Garnish: Lettuce leaves, carrot slices, chopped cilantro, and sliced cucumber

Instructions

Combine the first four ingredients to form a batter.

Heat the oil in a frying pan over medium heat to 370° F.

Coat the shrimp with the batter and fry in the oil until golden brown.

Remove the shrimp, drain, and blot off any excess oil with a paper towel.

Coat the pineapple in the batter and fry in the oil until golden brown.

Remove the pineapple, drain, and blot off any excess oil with a paper towel.

Arrange the fried shrimp and pineapple on a serving platter and garnish with the lettuce, carrot, cilantro, and cucumber. Serve the shrimp with the Satay Thai Roasted Coconut Salsa for dipping.