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 5; 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 7; 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 sauce into the wok and stir to combine.
6.Reduce heat to setting
Tip: If the sauce has thickened too much before the meat is tender then add
Mongolian Lamb
Serves: 4
Preparation: 15 minutes + marinating time
Cooking: 10 minutes
800g lamb backstraps, sliced
3 cloves garlic, crushed
1 tablespoon cornflour ¼ cup dark soy sauce
¹/³ cup shao hsing cooking wine 1 tablespoon oil
1 medium brown onion, sliced
1 green capsicum, sliced
1 tablespoon sugar
1 teaspoon sesame oil
4 green onions, thinly sliced
1.In a large bowl, combine the lamb, garlic, cornflour, soy sauce and wine. Mix well to combine; refrigerate for 1 hour.
2.Strain liquid from lamb and reserve liquid. Heat wok on setting
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