Wednesday, 23 October 2013

REDANG OF BEEF

I purchased ( at the post Office ) a copy of the book Good Food by Neil Perry, it`s a really good read.
 ( The things you find in the Post Office , the display of goods are  positioned all the way along your journey to the counter. I have even been known to ask the person behind me in the line  if they would like to be served first ).
On page 196 is his recipe for Redang Of Beef.  Due to time constraints I varied his recipe just a little  but the resulting dish was delicious...
This dish was plated up from start to finish  in 45 minutes.

 Wrap 20gm of shrimp paste in foil and roast it in the oven  ( 180 deg ) for 10 minutes .
 While that paste is roasting  put the following ingredients into a blender or food processor
1. red onion roughly chopped
1. whole dead of garlic peeled and roughly chopped
12. ( yes 12) long red peppers seeds incl seeds  roughly chopped
1. lemon grass stem  ( white part only)
40gm of fresh ginger peeled  and finely chopped or substitute with crushed ginger  ( 1.dsp )
grated zest of one lemon
1. tsp of tumeric powder

Remove the shrimp paste from the oven and add to the other ingredients in the blender and blitz to a smooth paste with a rich  and intense  colour.

Put your choice of grain on to cook , to serve with the redang.

Heat 3 tbs of vegetable oil in a pan on top of the stove.
Add 800gm of beef strips.Lightly colour
Add the curry paste and fry till the kitchen is full of aromas.
Add 400 ml coconut cream
1. heaped tbs tamarind paste
6. lime leaves / lemon leaves  if available
3. cubes palm sugar.
sea salt to taste.
10. cherry tomatoes
12. snow peas
Simmer gently till rice is cooked . ( I used red rice )
There you have it

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