 |
| picture from : lemmeshareuastory.blogspot.com |
Ingredients (serves 4)
2 tablespoons vegetable oil
1kg skirt steak, cut into 3cm pieces
1 brown onion, thinly sliced
50g packet rendang curry paste (see note)
400ml can coconut milk
1/2 cup desiccated coconut
2 tablespoons ketcap manis
steamed cabbage wedges and rice, to serve
Method
Notes :You can replace rendang curry paste with 1/3 cup madras curry paste.
2 tablespoons vegetable oil
1kg skirt steak, cut into 3cm pieces
1 brown onion, thinly sliced
50g packet rendang curry paste (see note)
400ml can coconut milk
1/2 cup desiccated coconut
2 tablespoons ketcap manis
steamed cabbage wedges and rice, to serve
Method
- Heat 2 teaspoons of oil in a deep non-stick frying pan over high heat. Add one-quarter of the steak. Cook for 3 minutes or until browned. Remove to a plate. Repeat 3 times with remaining steak and oil.
- Add onion to frying pan. Cook, stirring, for 2 minutes or until tender.
- Add curry paste. Cook for 1 minute or until aromatic. Stir in coconut milk. Return meat to frying pan. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 1 1/4 hours or until tender.
- Add coconut and ketcap manis. Cook, stirring, for a further 15 minutes or until liquid has evaporated. Serve with steamed cabbage and rice.
Notes :You can replace rendang curry paste with 1/3 cup madras curry paste.
