Beef Rendang from Danny Kattea, the Executive Chef at Crowne Plaza Yas Island

Ingredients

• 750g beef cut into 5cm chunks
• 1l thick coconut milk
• 225g fresh coconut, finely grated
• 2 stalks lemongrass, slightly crushed
• 2-3 turmeric leaves
• 2-3 kaffir lime leaves
• 3 tbs vegetable oil
• 2 tsp sugar
• Salt and pepper
• For the spicy paste 4-5 tbs chilli paste Fresh ginger, peeled and sliced Galangal, peeled and sliced Fresh turmeric root, peeled and sliced 2 tsp salt

Method

• Season beef with salt and pepper and marinate for at least 30 minutes.
• In a dry heated pan, toast the finely grated coconut over a low heat.
• Keep stirring until golden brown.
• Allow to cool, then pound into a paste.
• Heat wok on high and stir-fry spice paste for 2-3 minutes.
• Add coconut milk, reduce heat and slowly bring to a gentle boil.
• Add beef and continue cooking slowly for 10 minutes, Add the lemongrass stalk, kaffir lime leaves and sugar.
• Season with salt and pepper Reduce heat to low and simmer uncovered for 1-1½ hours, stirring often.
• Add a little water if it starts to dry up.
• Add the toasted coconut paste during the last 30 minutes of cooking.
• When the beef is very tender and the oil starts to float on top, remove from heat and discard the lemongrass stalks and kaffir leaves.
• Serve immediately with steamed rice.

This recipe serves four and comes from Danny Kattea, the Executive Chef at Crowne Plaza Yas Island.