Fresh And Easy Malay Beef Recipes
FRESH AND EASY MALAY BEEF
Make and share this Fresh and Easy Malay Beef recipe from Food.com.
Provided by Member 610488
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl of bag, mix together marinade ingredients and add beef. Allow to marinade 8 hours to overnight.
- In a saucepan, add the coconut cream, water and salt and bring to just under a boil. Add rice and stir. Cover saucepan and remove to low heat and simmer for 15 minutes until rice is cooked and liquid is absorbed.
- Meanwhile, add the ingredients for the peanut sauce to a saucepan and heat gently, stirring occasionally. Take the beef slices and skewer them onto water soaked wooden skewers. Discard marinade.
- Heat oil in large frying pan (if using) and fry skewers about 5 minutes on each side or place over open fire and cook using same time frame. Each side of skewers should be browned evenly.
- Serve with scoop of rice and peanut sauce for dipping.
Nutrition Facts : Calories 873.6, Fat 37.9, SaturatedFat 24.6, Cholesterol 85, Sodium 687.9, Carbohydrate 103.5, Fiber 2.6, Sugar 61.6, Protein 30.1
MALAYSIAN BEEF CURRY
Make and share this Malaysian Beef Curry recipe from Food.com.
Provided by chillinthekitchen
Time 8h35m
Yield 2 serving(s)
Number Of Ingredients 22
Steps:
- 1. Toast the whole, dry spices in a frying pan on the stove. Then grind together with a mortar and pestle or a coffee grinder.
- 2. grind together wet spices into a paste with 1/2 of the oil. Add dry spices.
- 3. sweat shallots in frying pan, with the other 1/2 of the oil for 20 minutes on a LOW heat. Do not allow them to brown. Add to the spice paste.
- 4. Lightly brown stew meat in frying pan, then mix with the spice paste.
- 5. place beef mixture, coconut milk, potato, soy sauce, and lime leaf in crock pot and cook on low for 8-10 hours.
Nutrition Facts : Calories 1253.1, Fat 81.7, SaturatedFat 42.5, Cholesterol 152, Sodium 738, Carbohydrate 81.4, Fiber 11.5, Sugar 23, Protein 54.8
MALAYSIAN BEEF RENDANG
This dish has a unique flavor, and by varying the amounts of sugar and chilies a whole range of effects can be produced. Serve over rice.
Provided by Trevor Hobson
Categories World Cuisine Recipes Asian Malaysian
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Heat the coconut in a dry wok, stirring continuously until golden brown. Set aside to cool.
- Using a blender or a food processor, blend the shallots, garlic, chilies, ginger, and lemon grass to a thick paste.
- Grind the coriander, fennel, cumin and nutmeg.
- Using the wok, fry the shallot paste in a little oil for a few minutes. Add the ground coriander, fennel, cumin and nutmeg; cook for 3 to 4 minutes, stirring continuously. Add beef; cook over a medium heat for a further 3 to 4 minutes, or until meat is browned.
- Stir in sugar, coconut, cloves, cinnamon stick, coconut milk , and water. Bring to a boil, lower heat, and simmer until most of the liquid has gone and the meat is tender (about 1 hour). Season with salt to taste.
Nutrition Facts : Calories 653.8 calories, Carbohydrate 24.9 g, Cholesterol 63.3 mg, Fat 54.5 g, Fiber 7.6 g, Protein 22.3 g, SaturatedFat 37.4 g, Sodium 82.9 mg, Sugar 6.4 g
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