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Ungh: Malaysian Rendang Beef
Submitted by Malcolm on August 31, 2009 – 12:01 pm3 Comments
As reluctant as we are to post beautiful food photos that have been marred by ugly watermarks, we can’t resist directing readers to this incredible-looking recipe for Malaysian Rendang beef. Actually, I guess it’s more of a doctoring, since it is based on Brahim’s Rendang Mix, with a little extra toasted coconut added.
Random aside: Jillian used to work as a hostess in a restaurant where employees were provided casual access to what we refer to in retrospect as the “vat of Rendang sauce.” Throughout their shifts, waiters and staff would casually swab whatever they could find, chunks of bread, handfuls of rice, cheeseburgers, whatever, through the cauldron of simmering sauce. To me, that sounds like a description of heaven.
Per usual, as soon as I read the Ungh posting, I knew I was a goner. Today brought a new level of low – I may or may not have had to restrain myself from licking the image of the rendang beef on the screen.
Now, off to find that mix out here in deepest Caucasia…
Let me know if you find it…I am curious to see what the penetration of Brahim’s mixes is. Available in Canada?
I have definitely seen mix here – we just moved away from a very ethnically diverse community, that was 69% “Asian” (meaning Chinese mainlander, Hong Konger, Taiwanese, Japanese, Korean and Malay.) Finding it would have involved a trip to the corner store. Now that we’ve moved to Cornlandia, everyone is Dutch and the Asian import is minimal. That said, Dutch people colonized a lot of that area too, so I might find rendang IN the Dutch market. Will advise when I find it.