Place the cubed beef, spice paste, coconut cream, water, salt and sugar in a pan or large wok. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until most of the ...

Add the rendang paste and cook for 5-10 minutes over a low heat, stirring often. 3. Add the chicken along with the salt, give it a good stir, then reduce the heat to low and cover with the lid.

1¼ pounds beef chuck or short rib meat, cut into 1¼-inch pieces 1-inch chunk fresh ginger, peeled and finely minced Paste 1-inch chunk fresh galangal, sliced 5 candlenuts, soaked for 10 minutes ...

Ingredients: • 1 1/2 lbs boneless beef short ribs, cut into cubes • 5 tablespoons cooking oil • 1 cinnamon stick, about 2-inch length • 3 cloves ...

Ingredients. 1 Japanese pumpkin (about 1.5kg), cut into 4-6 thick wedges. 2 tbsp coconut oil. 1 tbsp brown sugar. 2 tbsp Malaysian curry powder (I recommend Herbie's Malay curry powder) ...

In a bowl, combine the curry powder, pepper, lemongrass, lime juice and 2 tablespoons of the oil. Season with salt. Add the chicken, turn to coat and refrigerate for 4 hours.