Saturday, June 04, 2011

Stand alone butchery shops have become fewer in number in the suburbs. 
As to meat quality and live-beef export trade to Indonesia, it is unlikely that our Western dishes were traditional in Indonesia and tender grilled and fried cuts of meat were unknown in the old diet. Barbequed kebabs are popular.

Take a lump of bruised tough Australian beef of unknown cut to make the following tasty recipe. Similar to Beef Rendang?

Dry Spicy Beef Curry or Kerutuk (in Malaysian )

To prepare spice paste:
Dry-fry 100 g (1cup loosely packed) grated coconut in a wok over low heat until crisp and golden brown 6 to 8 minutes. Grind to the texture of fine breadcrumbs, then transfer to a bowl.
Put two & half tablespoons of corriander,
one & quarter tablespoons cumin, 
one & quarter tablespoons fennel in a dry wok and stir-fry over low heat 1 minute.  Grind to a powder in a spice grinder, then  add to coconut.
Heat 2 tablespoons oil in wok, add
3cm (or one and quarter inch) galangal coarsely chopped,
15 -20 dried chillies, cut in 3cm pieces (if preferred, shake out some or all of the seeds from the dried chillies to reduce the heat!),
6 shallots coarsley chopped,
5 cloves garlic coarsely chopped and fry until golden brown 2 to 3 minutes. Grind to a smooth paste in a spice grinder or blender, then add to coconut and spices, mix well.
Cut 600 g (one and quarter lb) BEEF topside in 4 x 6 cm pieces. Mix thoroughly with spice paste and marinate 30 minutes.
While beef is marinating, mix 1 tablespoon dried tamarind pulp and 125 ml (half a cup) warm water. Soak 5 minutes then squeeze and strain to obtain tamarind juice. Set aside.
Heat 3 tablespoons oil in a wok and fry 4 cardamom pods, bruised,
6 cloves,
3 cm cinnamon,
1 whole star anise, all over low heat 2 to 3 minutes. Add 1 cm fresh ginger, shredded,
3 cloves garlic, sliced,
4 shallots sliced and fry until golden brown 2 to 3 minutes.  Add beef and stir-fry 2 to 3 minutes, taking care not to burn coconut.
Add 300 ml (one and quarter cups) thick coconut milk and tamarind juce and bring to the boil, stirring. Cover wok, reduce heat and simmer until beef is tender and gravy is quite thick, one to one and quarter hours.  Adding a little water if mixture threatens to stick and burn befor meat is cooked. Season to taste with sugar and salt and serve with rice.

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