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.

Curry Puffs

Dave DeWitt 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

Filling:
    
1/2 pound lean ground beef, lamb, or pork
1 onion, minced
2 medium potatoes, peeled, boiled and diced
1 teaspoon Indonesian Curry Paste (see recipe, above)
1/2 cup coconut milk, recipe here

Pastry and Assembly:

2 cups flour
Pinch of salt
1/2 teaspoon baking powder
1 tablespoon butter    
1 egg, beaten slightly
Water
Vegetable oil for deep-frying

Instructions

 Filling:

Fry the meat and the onions together in a pan until the meat is browned.

Add the remaining ingredients and cook over medium heat, uncovered, until all the liquid has evaporated, about 10 minutes.

Drain the mixture through a sieve to remove all the remaining oil and set aside.

Pastry and Assembly:
Sift the flour, salt, and baking powder together.  Cut the butter into the mixture until it resembles bread crumbs.  Add the egg and enough water to make a dough and knead for 5 minutes.  

Separate the dough into balls about the size of a walnut.  Roll out the balls on a floured board into thin rounds about 4 inches across.

Place about one tablespoon of filling on each round and spread it over half the round.  Fold the other half of the round over, wet the edges with a little water, and crimp with a fork.

Deep fry the rounds in hot oil, turning until both sides are brown.  Drain on paper towels and store in a 325 degree oven until read to serve.  They should be served hot with a sambal or hot sauce on the side. 

Indonesian Chile Paste (Sambal Badjak)

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

8 to 10 fresh red chiles, such as serrano or jalapeño, seeds and stems removed
2 medium onions, chopped
4 cloves garlic, chopped
1 teaspoon shrimp paste or prawn paste
5 candlenuts (or substitute macadamia nuts or cashews)
1 teaspoon tamarind concentrate
1 small piece galangal, peeled and chopped (or substitute ginger)
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon brown sugar
2 kaffir lime leaves, crushed
1 cup thick coconut milk, recipe here    

Instructions

In a food processor or blender, combine the chiles, onions, garlic, shrimp paste, nuts, tamarind concentrate, and galangal, and puree to a fine paste.

Sautee the paste in the oil until aromatic, about 3 to 4 minutes, add the remaining ingredients, and simmer for about 15 minutes, or until the mixture thickens.

Vietnamese Chicken Curry

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

1 teaspoon cayenne powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/4 teaspoon cardamom powder
1/4 teaspoon cinnamon powder
1 teaspoon freshly ground black pepper
1 teaspoon sugar
1/4 teaspoon salt
1 3-pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat)
1/3 cup peanut or vegetable oil
2 cups sweet potatoes, peeled and cut into 1?inch cubes
6 cloves garlic, chopped
1 large onion, finely chopped
4 bay or curry leaves
1 small stalk lemongrass
2 cups coconut milk, recipe here
1 cup carrots, cut 1?inch thick
1 cup milk

Instructions

Combine all the dry spices, sugar, and salt and toss with the chicken. Marinate for 1 hour at room temperature.

In a large skillet or wok, heat the oil for 1 minute over medium heat, and fry the sweet potatoes for about 10 minutes. Remove the sweet potatoes and set aside.

Using the same oil, fry the garlic and onions for 3 minutes over low heat. Add the bay or curry leaves and the lemongrass. Stir and cook for 1 minute.
 
Add the chicken with its marinade, mix well, and cook over high heat for 2 minutes, stirring occasionally. Add the coconut milk, mix well, and cook, covered, for 10 minutes. Add the carrots and milk and cook, covered, for 10 minutes.

Laotian Catfish Curry

Dave DeWitt 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 shallots, peeled
1 2-inch piece of ginger, peeled
3 small fresh red chiles, such as serranos, stems removed
5 cloves garlic
1 2-inch piece galangal, peeled
2 cups thick coconut milk, recipe here
1 tomato, peeled and chopped
1 smalled eggplant, peeled and diced
1 pound catfish, cut into large chunks
1/2 pound green beans, cut into 1-inch sections
2 tablespoons minced cilantro
1 teaspoon fish sauce (nam pla)
Water or fish stock, if needed
Cilantro leaf for garnish
Nigella seeds for garnish

Instructions

In a food processor, combine the shallots, ginger, chiles, garlic, and galangal and puree to a smooth paste.
Bring the coconut milk to a boil in a wok, add the paste, reduce the heat slightly, and cook, stirring occasionally, for about 5 minutes.  Add the tomato and eggplant and cook for five more minutes.
Add the catfish, beans, cilantro, and fish sauce, and cook over medium heat for ten minutes, or until the beans are tender.  The curry should be quite liquid, so add some water or fish stock if necessary.
Serve garnished with the green onion.