Red rice rendang

Name: Red rice rendang
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: Serves: 4
Ingredients: 2 small onions, chopped; 3 garlic cloves, chopped; 2 tbsp chopped coriander/cilantro leaves; 6 cm/2½ in piece of fresh root ginger, peeled and grated; 400 ml/14 fl oz/1⅔ cups coconut milk; 1 cinnamon stick; 4 kaffir lime leaves; grated zest and juice of 1 lime; 4–6 red chillies, deseeded and roughly chopped; 2 tbsp oil; salt; 190 g/6¾ oz/1 cup red rice, preferably Bhutanese, soaked overnight, then drained; 1 tbsp chopped fresh galangal, or paste; 1 tsp turmeric; 4 cardamom pods, lightly crushed; 650 g/1 lb 7 oz braising steak, diced into 3cm/1¼in cubes; 2 shallots, finely sliced and deep fried; 50 g/1¾ oz/1 cup coconut flakes; 2 lemongrass stalks, hard outer layers removed

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

The Indonesian palette of flavours is intriguingly unique.

Lemongrass, galangal and kaffir lime leaves are hugely fragrant and give the beef a brave feminine dimension. It is so important that the beef becomes tender and utterly penetrable to these iconic spicings.

Ingredients

50 g/1¾ oz/1 cup coconut flakes
2

Main course
Gluten-free

Method

First, make the Rendang paste. Toast the coconut flakes in a dry frying pan until browned, then remove them from the heat. Roughly chop 1 lemongrass stalk. Blitz together the toasted coconut, onions, ginger, galangal, chopped lemongrass, garlic, chillies and turmeric to a smooth paste.

Now heat a wok and add the oil. Fry the spice paste over a high heat for about 3–5 minutes. Add the ca