Arroz al horno con rendang de ternera

Ingredientes

• Spice Paste
• 8 shallots
• 1 inch ginger
• 1 inch galangal
• 2 lemongrass (white parts only)
• 4 cloves garlic
• 10 dried chilies (soaked in warm water)
• Rendang
• 500 g boneless short ribs or stew beef (or lamb/chicken)
• 5 tbsp oil
• 2 inch cinnamon
• 3 cloves
• 3 star anise
• 3 cardamom
• 1 lemongrass (white part only & pounded)
• 1 cup coconut cream
• 1 cup water
• 1 tsp tamarind paste
• 3 kaffir lime leaves
• 3 tbsp kerisik (dry toasted grated coconut & pounded)
• 1 tsp coconut palm sugar
• 1 tsp salt (to taste)
• Baked Rice
• 5 cups cooked rice of choice
• 2 cups melty cheese of choice
• 1 tomato (sliced)
• 1 fresh red chilli (sliced)
• 1 tbsp parsley (chopped)
• 1 egg (hard boiled & sliced)

Preparación

1. 1

   --- Steps ---

2. 2

   Chop spice paste ingredients & blend/process till smooth.

3. 3

   Heat oil in a pot, add spice paste, cinnamon, cloves, star anise & cardamom, fry until aromatic.

4. 4

   Add beef & lemongrass, stir for 1 min.

5. 5

   Add coconut cream, tamarind & water, simmer on medium heat (stirring frequently) for abt 30 mins.

6. 6

   Add lime leaves, kerisik & sugar, stir well, lower heat, cover with lid & simmer for 1 hr or until meat is really tender & gravy has thicken.

7. 7

   Taste to adjust seasoning & remove from heat.

8. 8

   Spread rice onto a large baking tray, place beef rendang on top, arrange tomato, sliced chilli, parsley & cheese according to order preferred.

9. 9

   Bake in a 200 deg C preheated oven for 10-15 mins or until cheese has just melted.

10. 10

    Garnish with sliced boiled egg, more parsley, chillies, tomato & fried shallots (optional) & serve.