You Gonna Eat All That?

A fork in one hand, a pen in the other.

My Photo
Location: Virginia, United States

(Biscuit Girl)

Wednesday, August 13, 2008

Beef Rendang, London Broil Tacos and Shrimp

Yes, odd combination but it's a little sampling of what we've been cooking while I was away from blogging.

London Broil TacosHaving picked up some really beautiful London Broils from the market in addition to having soft tortillas, jalapeno's, and avocado, we made tacos. They were so delicious and simple to make! Lightly season the steak with some salt and pepper then pan sear until medium rare. While the meat is cooking, slice and seed out 1 -2 jalapeno's then slice into thin strips. Slice an avocado and cover with a squeeze of lime juice. Once the meat is done cooking and has had time to rest, slice it thinly, place on a warmed tortilla and add toppings. Wrap it up and enjoy.

Beef Rendang
After tweaking several recipes, I think I finally have a beef rendang recipe that's as close to what we had in Malaysia.
2-2½ lbs rump or stewing steak, cut into large chunks
27 oz. coconut milk
3 stalks lemongrass
6 lime leaves
4 slices galangal (blue ginger)
1 tsp salt

Spice paste
5 tbsp freshly grated coconut
8 dried chilies, seeds removed
2 tbsp ground coriander
1 tbsp ground turmeric
1 tbsp ground cumin
1 onion, chopped
1 1/2 tbsp minced ginger

To prepare the spice paste, fry coconut in a dry wok over medium-low
heat, stirring constantly, until light brown, 5 to 6 minutes. Grind with
remaining spice paste ingredients until fine.

In a large pot, add 2 tbsp. oil over med-high heat. Add all of the beef stirring to coat with oil. Turn occasionally until excess water is released. Remove beef from the pot and drain the liquid. Return beef to the pot and add the spice paste with all the other ingredients. Bring to a boil over medium heat. Reduce heat to low, partially cover and simmer for 2 to 2 1/2 hours or until beef is tender and gravy is very thick and fairly dry. It will also be shiny with oil. Serve hot.

Serves 4

A simple shrimp boil with baked cauliflower and oven browned potatoes.
What can I say, it was simple, easy, healthy and very good. We boiled the shrimp with some seasoning and beer. The cauliflower and potatoes were cut into chunks. Each was lightly seasoned with salt, pepper, oregano, and cumin. Toss the potatoes in a bag with a little bit of oil then spread on a baking sheet. Bake in a 400 degree oven for about 30 minutes. While they are cooking, toss the cauliflower in the same bag and add to the baking sheet. Continue to cook another 15 minutes.

Labels: ,


Blogger Deborah Dowd said...

These all sound delicious! And the beef rendang is so exotic. I can't wait to try it (if I can find galengal!)

9:53 PM  
Blogger Barbara said...

If you can't find galagal, you can use ginger.

1:35 PM  

Post a Comment

<< Home