A video recipe on how to make Malaysian Beef Rendang, a recipe from SBS Food Safari TV show.
Ingredients
6 long dried chillies, seeds removed and torn in half (keep seeds if you like hot food)
150g Spanish onions, chopped
5 cloves garlic, chopped
3cm knob galangal, peeled
3cm knob young ginger, peeled and sliced
1 lemongrass stalk, finely chopped
¼ cup vegetable oil
¾ turmeric leaf (rolled and finely chopped) (If unavailable, leave out)
6 lime leaves (rolled and sliced)
1 kg topside or chuck steak, cut into 3cm cubes
1 cup coconut milk
4 tbsp meat curry powder
½ cup water
1 cup desiccated coconut, dry toasted over low heat and ground
Salt to taste
1- 2 tbsp thick caramel soy sauce
A video recipe on how to make Vietnamese Thit Heo Kho Braise or Braised pork with egg and coconut juice, a recipe from SBS Food Safari TV show.
Ingredients
1 kg pork belly (not too fatty), cut into 5 cm cubes
2 cloves garlic, finely chopped
4 shallots (small brown onion bulbs), finely chopped
3 tbsp fish sauce
3 tbsp light soy sauce
1½ tbsp dark soy sauce
4 star anise
½ tsp cracked black pepper
2 tbsp palm sugar or dark brown sugar
2 whole green shallots
1 tbsp vegetable oil
½ white onion, finely diced
3 cups (1 bag) young coconut juice (not milk or cream!)
1½ cups water
8 hard boiled, free range eggs, peeled
Jasmine rice and coriander, to serve
Spice Paste
4-5 shallots, chopped
6-7 cloves garlic, chopped
Thumb size piece ginger, peeled and chopped
1 fresh red chilli (more if you want more kick!)
1 heaped tbsp dried prawns
½ cup water
Broth
12 green prawns
4 tbsp vegetable oil
180 mls of laksa paste
1 litre chicken stock
1 can coconut cream
Fish balls
Fried tofu puffs
1 tsp sugar
Fish sauce
Salt to taste
Juice of 1 lime
Finishing Touches
Rice vermicelli noodles
Egg noodles
Shredded cooked chicken meat (boiled-stock can be used for the broth!)
Bean sprouts
Spring onions, chopped
Red chilli, sliced
Coriander leaves
Deep fried shallots
Fresh lime wedges