Malaysian Beef Rendang (Frozen)
Three years ago we travelled to New Zealand to visit my in-laws. It was fantastic! While we were staying in their house they kindly agreed to subject themselves to recipe testing and this was the recipe I chose to test. It passed (and I may remain a member of the family).
Now I could make disparaging remarks about how much better this tastes cooked with Australian beef (as opposed to New Zealand beef), but they keep up with the goings on of Dinner on the Table too... So I won't.
What I will tell you is the rendang curry paste is made from scratch, and cooked into a delicious coconut milk sauce. Into this (superior and Australian) beef is slow cooked. Green veggies are added right at the end so they maintain some crunch. This curry will give you more of a kick of chilli, than a gentle buzz, but shouldn't induce any tear-jerking, nose-running type crisis.
Reheat gently and serve with steamed rice. Gluten free. Suitable for a low sodium version.
Ingredients: Beef, coconut milk, snow peas, onion, kecap manis, chilli, brown sugar, galangal, lemongrass, ginger, garlic, ground coriander, ground fennel, ground cumin, tamarind puree, salt, pepper