My Favourite Dish by Sandra Leong
Sandra Leong is a renowned Malaysian chef who is known for her innovative and delicious dishes. Her signature dish, "My Favourite Dish," is a testament to her culinary skills and passion for food.
What is My Favourite Dish?
My Favourite Dish is a complex and flavorful dish that combines elements of Malay, Chinese, and Indian cuisine. It features a tender beef rendang, which is braised in a rich and aromatic coconut milk gravy. The rendang is served with fluffy basmati rice, crispy fried shallots, and a refreshing cucumber and onion salad.
Ingredients:
For the Beef Rendang:
* 1 kg beef chuck roast, cut into 1-inch cubes
* 1 cup coconut milk
* 1/2 cup beef broth
* 1/4 cup palm sugar (or brown sugar)
* 1/4 cup soy sauce
* 3 tablespoons tamarind paste
* 2 tablespoons ground turmeric
* 2 tablespoons ground coriander
* 1 tablespoon ground cumin
* 1 tablespoon ground fenugreek
* 2 cloves garlic, minced
* 1 onion, chopped
* 2 lemongrass stalks, bruised
* 2 kaffir lime leaves, torn
* 1 cinnamon stick
* 1 star anise
For the Basmati Rice:
* 1 cup basmati rice
* 2 cups water
* 1 teaspoon salt
For the Cucumber and Onion Salad:
* 1 cucumber, thinly sliced
* 1 onion, thinly sliced
* 1/4 cup rice vinegar
* 1 tablespoon sugar
* 1/2 teaspoon salt
For the Crispy Fried Shallots:
* 1 cup shallots, thinly sliced
* Vegetable oil for frying
Instructions:
For the Beef Rendang:
1. In a large Dutch oven, brown the beef cubes in batches.
2. Remove the beef from the pot and set aside.
3. Add the coconut milk, beef broth, palm sugar, soy sauce, tamarind paste, turmeric, coriander, cumin, fenugreek, garlic, onion, lemongrass, kaffir lime leaves, cinnamon stick, and star anise to the pot.
4. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.
For the Basmati Rice:
1. In a medium saucepan, combine the rice, water, and salt.
2. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the water has been absorbed and the rice is cooked through.
For the Cucumber and Onion Salad:
1. In a small bowl, combine the cucumber, onion, rice vinegar, sugar, and salt.
2. Toss to combine and let stand for at least 30 minutes.
For the Crispy Fried Shallots:
1. Heat the vegetable oil in a small saucepan or deep fryer to 350°F (175°C).
2. Fry the shallots in batches until golden brown and crispy.
3. Remove from the oil and drain on paper towels.
To Assemble My Favourite Dish:
1. Place a scoop of basmati rice in the center of a plate.
2. Top with the beef rendang.
3. Garnish with the cucumber and onion salad and crispy fried shallots.
Tips:
* For a more intense flavor, marinate the beef in the rendang sauce for several hours or overnight before cooking.
* If you don't have lemongrass or kaffir lime leaves, you can substitute dried lemongrass powder and dried kaffir lime leaves.
* Serve My Favourite Dish with a side of roti canai or naan bread for a complete meal.