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This Beef Rendang was among the dishes I learned how you can prepare one wet mid-day at Russel Wong's home (yes, the Russel Wong from Bourdain's Singapore espisode ). His wife Judy can prepare about in addition to Russel can shoot a portrait. after an mid-day sweating on the wok, i was sitting lower with buddies for an eight course feast in Russel's photo studio. Although it was tough selecting a favorite dish from that night, I discovered myself returning to the Rendang greater than every other dish.

The tastes of Beef Rendang unfold in layers, just like a stick of Willy Wonka's three-course-dinner gum. First there's the zingy flavors of lemongrass and ginger root, then comes the savory beef plus a torrent of chili, finally, as you will always chew you begin tasting the creamy coconut milk towards the rear of your tongue.

Through the Rendang lesson, Judy hammered home a couple of things: 1) Rendang isn't rendang if it features a sauce 2) Rendang always is more enjoyable the following day.

That's because Beef Rendang was initially produced as a technique of preserving meat. Before refrigeration was available, when wealthy Minangkabau maqui berry farmers dispatched a cow for a special event it had been frequently switched into Rendang. Using its blistering spiciness (capsaicin is definitely an antimicrobial), low moisture content and fat content, Rendang provided a method to result in the kill continue for days within the sweltering Indonesian heat.

First a spice paste is fried to create the flavors, then your meat is braised using the spice paste and coconut milk, then after almost all the liquid has evaporated, the rest of the sauce is caramelized by frying it within the oil the meat released during braising. This creates an very flavorful coating around the outdoors from the beef, which eventually absorbs into the meat, making Rendang improve in flavor with time.

For individuals people who aren't fortunate enough so that you can mind lower to some local shop and get fresh coconut milk (or don't have the persistence to grate the coconut and extract it ourselves), I've found a great alternative better than the canned stuff. It's a coconut powder produced by spray drying fresh coconut milk, a procedure that quickly removes the liquid preserving the taste profile of fresh coconut milk. It's offered in 50 gram packets with a company known as Kara and makes about 1 cup of coconut milk per pack.