Sunbeam WW4500D manual Rendang Daging - Spicy Coconut Beef Curry, Curry Paste, Recipes continued

Recipes continued

Rendang Daging – Spicy Coconut Beef Curry

Serves: 6

Preparation: 30 minutes

Cooking: 1 ½ hours

1.5kg chuck steak

¹⁄³ cup desiccated coconut

1 teaspoon ground coriander

¼teaspoon ground turmeric 4 kaffir lime leaves, shredded 400ml coconut milk

2 tablespoons fish sauce Sea salt

Curry Paste

8 dried long red chillies

4 cloves garlic, roughly chopped

8 eschalots, roughly chopped

1 lemon grass stalk, white only, sliced

2cm piece fresh ginger, peeled, roughly chopped

2cm piece fresh galangal, peeled, roughly chopped

pinch sea salt

1.To make curry paste, remove stem and seeds from chillies, soak chillies in hot water until just softened; roughly chop.

Place all curry paste ingredients in a food processor and process to a smooth paste; add a little water if necessary.

2.Trim fat from beef and cut into 3cm pieces.

3.Heat wok on setting 4; lightly toast coconut, stirring, until lightly golden; remove from heat and allow to cool. Once cool, process in a food processor to a fine powder.

4.Heat wok on setting 3; add curry paste, coriander, turmeric and lime leaves and cook, stirring, for about 5 minutes or until fragrant.

5.Add beef and stir until browned. Add

desiccated coconut, coconut milk and fish

16sauce into the wok and stir to combine.

6.Reduce heat to setting 2 and simmer, stirring occasionally for about 1 ½ hours or until beef is tender and sauce is a rich brown colour and has thickened. Season with salt.

Tip: If the sauce has thickened too much before the meat is tender then add 2-3 tablespoons of water and reduce again.

Beef with Cashews and Hokkien Noodles

Serves: 4

Preparation: 15 minutes

Cooking: 10 minutes

500g rump steak, sliced thinly

2 tablespoons peanut oil

1 onion, sliced

2 cloves garlic, crushed

2 teaspoons grated fresh ginger

1 bunch gai lan (Chinese broccoli), washed and roughly sliced

400g fresh hokkien noodles

2 tablespoons light soy sauce

1 tablespoon honey

1.Combine beef with 1 tablespoon of the oil in a bowl; mix well to coat beef in oil.

2.Heat wok on setting 9. Cook beef in batches until browned. Set aside.

3.Reduce heat to setting 7. Add remaining oil to wok; add onion and garlic and stir fry for 1 minute. Add gai lan and stir fry for 1 minute then return beef to wok with noodles, soy and honey. Stir fry until noodles are heated through.

4.Serve immediately.