Beef Asian

Bring the flavours of Malaysia home with this nasi lemak recipe

Name: Nasi lemak (coconut rice) recipe with spiced coconut beef
Yield: 4
Cuisine: /asian
Ingredients: 1kg beef chuck, cut into 4cm pieces; 8 dried chillies, soaked in hot water for 20 minutes, drained; 6 Asian (red) eschalots, chopped; 25g ginger; 25g galangal; 2 lemongrass stalks, thinly sliced; 1/2 tsp ground turmeric; 40.00 ml ground coriander; 20.00 ml ground cumin; 125ml vegetable oil; 45g shredded coconut; 800.00ml can coconut milk; 2-60.00 ml grated palm sugar; Hard boiled eggs, to serve; Sliced cucumber, to serve; Sambal oelek, to serve; 300g rice; 20.00 ml vegetable oil; 25g anchovy; 150g peanuts

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by Georgina Esdaile

Food Editor

Jul 05, 2022

Georgina Esdaile shares a Malaysian classic - the iconic nasi lamek.

1kg beef chuck, cut into 4cm pieces
8 dried chillies, soaked in hot water for 20 minutes, drained
6 Asian (red) eschalots, chopped
5cm piece (25g) ginger, peeled, chopped
5cm piece (25g) galangal, peeled, chopped
2 lemongrass stalks, thinly sliced
1/2 tsp ground turmeric
2 tbs ground coriander
1 tbs ground cumin
1/2 cup (125ml) vegetable oil
3/4 cup (45g) shredded coconut, toasted
400ml can coconut milk
2-3 tbs grated palm sugar
Hard boiled eggs, to serve
Sliced cucumber, to serve
Sambal oelek, to serve

Coconut rice

1 1/2 cups (300g) white long-grain rice
400ml can coconut milk

Crispy anchovies

1 tbs vegetable oil
1/3 cup (25g) ikan bilis (dried anchovies, from Asian grocers), washed and drained well
1 cup (150g) roasted peanuts

Method

1.

Place beef and 1 tsp salt flakes in a medium saucepan and cover with cold water. Place over high heat and bring to the boil, then cover with a lid and reduce heat to low. Simmer for 2 hours-2 hours 30 minutes until meat is very tender and can be shredded with a fork. Remove beef from cooking liquid and cool slightly before shredding with a fork.
2.

Place soaked dried chillies, eschalot, ginger, galangal, lemongrass, turmeric, ground coriander, ground cumin and 2 tbs water in a small food processor and whiz to a paste. Heat oil in a wok over medium-high heat. Add the spice paste and cook, stirring, for 7-8 minutes until fragrant. Add beef, shredded coconut, coconut milk and sugar and bring to a simmer.
3.

Cook, stirring and scraping the base of the wok, for 20 minutes or until liquid has almost evaporated.
4.

Meanwhile, for the coconut rice, place rice, coconut milk, 350ml water and a pinch of salt flakes in a medium saucepan over high heat. Bring to the boil, cover, and reduce heat to low. Cook for 15 minutes or until rice is cooked and the liquid has evaporated. Set aside for 5 minutes.
5.

For the crispy anchovies, heat oil in a small frypan over high heat. Add anchovies and cook, stirring frequently, for 1-2 minutes until crisp. Add peanuts and cook for a further 1 minute or until toasted. Drain on paper towel.
6.

Serve curry with coconut rice, eggs, cucumber, crispy anchovies and sambal oelek alongside.