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Beef Rendang

by michelletang118
written by michelletang118

Oh the beef rendang. Bring it on. A dish so redolent in spices, the fragrance alone could almost kill you.  Made it last week at a friends place and thought I’d give it another shot to perfect it (plus neighbour kept asking me to make it for him). So acting on my intentions, I went out this morning and bought some chuck beef (feel free to use any type of beef cut conducive for stewing) and procured some fresh lemongrass and kaffir lime leaves to get it going.

First, let us clarify the origins of this dish. There has been ongoing dispute between Malaysia and Indonesia as to the provenance of this dish. Sources has it that this dish actually belonged to the Minangkabau people, also known as “Minang” from the Minangkabau region in West Sumatra, Indonesia. As their culture is of “merantau” (traveling or wandering), a large proportion of the ethnic Minang community have settled overseas, forming the majority of the population in Negeri Sembilan, Malaysia.

In the past, Minangkabau people prepared rendang in such a way that it has long shelf life and could be stored during long journeys. This could perhaps be attributable to the spices used during the slow cooking process. Rendang is commonly made with beef (especially tenderloin) with a special sauce (n.b. each family is different) containing a high amount of coconut milk.

Interestingly enough, given my lack of patience and inability to meditate, I believe this is the perfect dish for me to make (and those with a restless mind). Why? Well, the Minangkabau people associated rendang with patience, wisdom and persistence, as all three are required to cook this hearty dish – from the selection of ingredients, control of the cooking temperature and constant stirring. ⁣

⁣Indeed I have spent a long time pounding the spice paste together in a mortar and pestle (n.b. i did not cheat with the food processor). I also personally like to add some tamarind into my paste but each to their own. Rendang can be made and kept overnight (or for months in the freezer). In fact, it tastes a lot better the next day or two when the flavours mature and deepen further. ⁣

⁣

Beef rendang

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1.5 pounds of stewing beef, cut into cubes (chuck, short rib or brisket)
  • 5 tablespoons coconut oil
  • 1 stick cinnamon, about 2-inch length
  • 4 cloves
  • 4 star anise
  • 4 cardamom pods
  • 1 lemongrass, cut into 4-inch length and pounded
  • 1 cup thick coconut milk, coconut cream
  • 2 teaspoons tamarind pulp, soaked in some warm water for the juice and discard the seeds
  • 6 kaffir lime leaves, very finely sliced
  • 6 tablespoons kerisik, toasted coconut
  • 1 tablespoon sugar or palm/coconut sugar to taste
  • Salt to taste
  • SPICE PASTE:
  • 5 shallots
  • 1 inch galangal, grated
  • 3 lemongrass (white part only)
  • 5 cloves garlic
  • 1 inch ginger, grated
  • 10-12 dried chilies, soaked in warm water and seeded

Instructions

  1. Preheat oven to 150C.
  2. Chop the spice paste ingredients and then bash it up in a mortar and pestle until a smooth paste is formed. Note that you can also opt for the food processor (thought former method is better).
  3. Heat the oil in a heavy stew pot or dutch oven on high and brown the beef. Transfer the browned beef to a plate.
  4. In the same pot, add the dried spices (cloves, cinnamon, star anise, cardamon) and follow shortly with the spice paste. Stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.
  5. Lower the heat to low, cover the lid, and transfer the dutch oven to the oven and leave it for 1-1.5 hours. Alternatively you can simmer for a similar length of time until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight (the flavours will mature!).

Notes

To toast the dessicated coconut, heat a saute pan on low-medium heat and gently heat up the coconut till it turns golden brown. Keep shaking it as it toasts. This may take a few minutes.

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AppetiserSoupsVeganVegetarian

Creamy cashew asparagus leek soup with a hint of thyme and lemon

by michelletang118
written by michelletang118

SUPER GREEN GOODNESS | Nutrient-rich and comforting asparagus leek soup bursting with cashew creaminess

To spruce up those spring and summer months, I strongly advise making this potent green (detoxing) concoction for the family (or friends). Asparagus, leek, green peas, and spring onion soup infused with the creaminess of roasted cashews and enhanced by a gentle hint of thyme undertones. What could possibly go wrong?

Cashews lend body, creaminess, and richness to this asparagus and leek soup while also making it vegan (subbing the cream). For those who prefer, feel free to use almonds instead.

Feel free to tinker with the proportion of asparagus vs leek vs green pea depending on your palette profile. For me, I like to personally go heavier on the asparagus and leeks.

Creamy cashew asparagus leek soup with a hint of thyme and lemon

PREP TIME: 10 min | ACTIVE TIME: 10 min | TOTAL TIME: 20 min | YIELDS: 4 servings

INGREDIENTS:

  • 1 knob of coconut oil or butter
  • 2 cloves garlic, sliced
  • 2 shallots, sliced
  • 12 ounces / 1 large bundle of asparagus, chopped
  • 1.5 cups of green peas
  • 2 cups of leek, chopped.
  • 3 cups of vegetable broth
  • 1 cup of cashews (preferable to soak for 4 hours or overnight ahead of time)
  • 1 small bunch of spring onion, sliced
  • Few sprigs of fresh thyme, leaves only
  • optional: 1/2 lemon, juiced (for brightness)
  • 1 teaspoon of freshly cracked black pepper

METHOD:

  1. On medium heat, heat saute pan with knob of butter or coconut oil. Add the garlic and shallots and stir for 1 minute. Next add the asparagus, leeks, cashews, spring onions and shallots and continue to gently stir fry for another 8 minutes or so till lightly browned.
  2. Add vegetable stock into a high speed blender. Squeeze in the juice of 1/2 lemon and add the thyme. Transfer vegetable contents inside blender. Blend on high speed till smooth. Season with black pepper. 
  3. Heat soup mixture in a pot. Serve while warm and garnish with vegetable sprigs and croutons/breadcrumbs before serving.

 

 

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Dairy-freeGluten-freeSoupsVeganVegetarian

Green pea asparagus soup

by michelletang118
written by michelletang118

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_DSC1194
GREEN PEA ASPARAGUS SOUP | Dairy and gluten-free, it is perfect for vegans
Seeing today is Green Monday (in Hong Kong), I have dedicated this post for…yep, you guessed it – a green dish._DSC1193
Introducing my asparagus green pea soup — tadaa!. A harmonious concoction of leeks, shallots, thyme, asparagus and green peas, this dairy-free soup is perfect for the warm weather and what’s more, it is gluten-free and perfect for the discerning vegans.
Oh, and if you have a high-quality extra virgin olive oil sitting around at home idly, this is the perfect opportunity to drizzle some on top before serving. It’ll make it that extra bit more luscious and fancy 🙂

_DSC1204Green Pea Asparagus Soup

PREP TIME: 10 min | COOK TIME: 20 min |TOTAL TIME: 30 min | YIELDS: 3-4 servings
INGREDIENTS:

  • 2 tablespoons of olive oil
  • 2 garlic cloves, minced
  • 1/3 cup leek, thinly sliced
  • 2 shallots, thinly sliced
  • 4 cups vegetable broth
  • 1 bunch asparagus
  • 1 cup of frozen or fresh green peas (thawed if using frozen)
  • 3 tablespoons of fresh thyme leaves, plus more for garnish_DSC1165

METHOD:

  1. Heat olive oil in a large pot over medium heat. Add the garlic and shallots. Cook until soft and translucent, about 6-7 minutes._DSC1167
  2. Add the cup of peas, asparagus, thyme and vegetable broth. Crack some black pepper and pinch of salt (if so desired). Reduce heat to a simmer, cover, and cook for an extra 10 minutes until vegetables are very tender.
  3. Transfer content into a high speed blender and puree on high speed until smooth.
  4. Pour soup into soup bowls and to serve, garnish with thyme and asparagus ribbons._DSC1178_DSC1195_DSC1200
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Middle EasternVegetarian

Saffron Couscous with Cranberries and Almonds

by michelletang118
written by michelletang118

Saffron couscous with cranberries and almonds (1 of 14)
COUSCOUS | A versatile and popular alternative to rice and pasta
Couscous. A staple in North Africa, not many know how versatile these small steamed balls of semolina can be. Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a popular alternative to rice and pasta.
In Morocco, Algeria, and Tunisia, couscous is steamed over a simmered stew after being tossed with a little water or oil and water. This takes much longer than the ‘instant’ method, whereby couscous is boiled in water or stock for 5 minutes and then steamed for another 5 minutes before being “fluffed up” with a fork.
For myself, the beauty of couscous lies with its cross functional applicability between a pilaf and a salad. For this simple recipe, I have added a pinch of saffron to add a bit of colour and delicate taste. For some tangy sweetness I added some cranberries and for the crunch factor, some crushed roasted almonds. Feel free to throw in some pine nuts too!

Saffron couscous with cranberries and almonds (2 of 14).jpgSaffron couscous with cranberries and almonds

TOTAL TIME: 20 minutes | SERVES: 4 
INGREDIENTS:

  • 2 chopped shallot
  • Juice of one lemon
  • 1 cup of wholemeal couscous (or plain)
  • 1.5 cups of water (if using wholemeal)
  • pinch of salt and black pepper, to taste
  • pinch of saffron threads
  • 1 tablespoon of extra virgin olive oilSaffron couscous with cranberries and almonds (12 of 14)

METHOD:
1. Soak saffron threads in half cup of boiling water to release the flavours. Remember, a little pinch of saffron goes a long way.
Saffron couscous with cranberries and almonds (10 of 14)
2. In the meantime, chop the shallots.
Saffron couscous with cranberries and almonds (11 of 14)
3. Roast the almonds on medium-high heat by stirring gently on a pan (about 1-2 minutes). Once roasted, crush with mortar and pestle. Saffron couscous with cranberries and almonds (13 of 14)Saffron couscous with cranberries and almonds (7 of 14)
4. Pour tablespoon of olive oil into a saucepan on medium-high heat. Throw in shallots and stir for one minute.Saffron couscous with cranberries and almonds (9 of 14)
5. Add the remaining cup of water. Once boiling, throw in the couscous, add a pinch of salt and pepper and let it cook for 5 minutes before closing the lid. Let it rest for another 5 minutes.Saffron couscous with cranberries and almonds (8 of 14)
6. Juice the lemon and remove the pips.Saffron couscous with cranberries and almonds (6 of 14)
7. Once couscous is done, remove the lid from the saucepan and pour in the lemon juice, cranberries, and crushed almonds. Fluff with fork until fluffy in texture.Saffron couscous with cranberries and almonds (5 of 14)
8. Serve while warm. Feel free to sprinkle some pine nuts an additional cranberries on top for garnishing.Saffron couscous with cranberries and almonds (4 of 14)
 

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