Last week was my sister's birthday. She celebrated her birthday with Quran Recital and Pulut Kuning (Sticky yellow rice).
So, here I am making this sticky yellow rice with Beef Rendang thinking of her on her birthday.
For the sticky yellow rice, you will need 2 cups of glutinous rice or also known in bahasa melayu beras pulut. Here in the State you can easily find this sticky rice at regular grocery store or at Asian store.
Soak the rice in cold water for more than 5 hours. You can also soak it overnight.
Add 3 tablespoon turmeric powder to get the yellow color on the rice. The turmeric powder will also add nice flavor to the rice.
Cook this rice with equal part of water. 2 cups of rice add 2 cups of water. Cook on low heat. Once the water is dry, stir and cover. Turn off the heat.
Ingredients for the beef rendang:
1 big red onion (dice small)
1 tablespoon chopped garlic
1 lbs beef cut into bite size
1 cup dried unsweetened coconut flakes
1/2 cup almond (grind)
2 inches fresh ginger ( grated or whole)
3 pieces kaffir lime leaves ( Daun limau purut)
1/2 cup curry powder
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon sugar
1 tablespoon hot chili ketchup
salt to taste
1/4 cup olive oil
In a bowl mix curry powder, ground coriander and ground cumin with 2 tablespoon cold water to make a paste.
In a pan heat coconut flakes without oil until brown. Use medium low heat and keep stirring to get even brown. I am using mortar and pestle to grind the coconut flakes until it turn into paste. You can use food processor to grind it smooth. Set aside.
Grind almond and set it aside.
Heat olive oil in a big pot or big wok on medium heat.
Fry onion, ginger, and garlic until fragrant.
Add in the curry paste. Stir.
Add in the beef. Stir for 5 minutes.
Add in the coconut flakes paste. (In bahasa we call it kerisik)
Add in the ground almond.
Add in kaffir lime leaves.
Add in sugar.
Add in Hot chili ketchup.
Add in salt to taste.
If the mixture is too dry add in coconut milk. I like my rendang really dry so I skip the coconut milk.
Let the rendang cook on medium low for about 20 minutes. Occasionally keep stirring the mixture.
Serve this dish warm.