- Prep time
- 0:45
- Cook time
- 2:20
- Skill level
- Medium
- Serves
- 6
Longtime Melbourne chef and Trentham cooking school owner Tony Tan shared this recipe on Drive's Foodie Tuesday segment.
Tony says "this delectable one-dish meal is as much a hawker favourite as it is a festive offering throughout Malaysia, Singapore and Indonesia".
"Several versions exist, some being more elaborate than others. But the key features are the fabulous rich rice and a fiery sambal usually made with dried chillies with the occasional fresh chilli tossed in for that vibrant colour."
The secret ingredient in this sambal is ikan bilis: dried anchovies.
This recipe is long and appears complicated but it is pretty easy once your break down the components. Wait till you taste it — it certainly is worth all your effort. The beef rendang recipe is optional.
Ingredients
Method
- 1.To make the rice, put washed and drained rice with coconut milk, salt, pandan leaves, lemongrass and ginger in a rice cooker or a saucepan. Add enough water so it reaches 3.5cm above the level of the rice. Cook, covered, on medium heat until all the liquid is absorbed. Turn heat down to low and continue to steam another 10 minutes. Fluff up rice with a fork. Set aside.
- 2.Meanwhile, make the sambal ikan bilis. Blend chillies, shallots, garlic, ikan bilis and shrimp paste in a food processor to a smooth paste.
- 3.Fry paste in heated oil until aromatic or until the oil floats to the surface. Add sliced onion, tamarind water, sugar and salt. Turn to low, stir now and then and let bubble for 10 minutes. Add a little water if the sambal cooks too quickly. Check flavour balance and set aside.
- 4.In a separate saucepan, deep-fry ikan bilis until crispy. Drain well. You'll be using this for serving.
- 5.For the beef rendang: In a food processor, blend lemongrass, ginger and galangal to a fine paste. Add chopped chillies, garlic and onion. Process again for another minute.
- 6.Heat the oil and fry the blended mixture in a saucepan over medium heat until aromatic. Add the beef and continue to fry until the meat changes colour. Add toasted coconut and fry for another minute. Add coconut milk, water, sugar and salt. Bring to the boil and stir frequently to prevent curdling. Reduce the heat and simmer until the meat is tender, about 2 hours.
- 7.As soon as the liquid begins to evaporate, remove meat from the saucepan. Keep warm. Continue to stir (careful, it will spit) the sauce until it is well evaporated and almost dry. Return beef to saucepan, stir gently, taste and serve.
- 8.To serve, put rice in centre of individual serving plate. Scatter some peanuts over and surround with beef rendang, ikan bilis, egg, sliced cucumber and sambal.