Sorai
1 kg - 1.5 kg roasting beef joint - cut to small bitesize (2x2cm ish!) cubes
1 jar Rendangerous
100 ml water
200 - 250 gm of solid coconut cream from 1 can coconut milk (60% coconut milk content minimum)
15-20 gm sugar
Salt and pepper - optional
TIP: Use high content coconut milk of 60% coconut milk content or more otherwise get 2 cans to make up that amount. Refrigerate the cans to separate the cream and scoop ONLY the solid cream that has risen to the top of the can. Discard the rest.
In a pot, preferably thick based or non-stick, add the cubed beef, Rendangerous, solid coconut cream, sugar, water and mix. Cover the pot.
Turn on the fire to medium low fire.
Once simmering, lower the fire and allow to simmer until meat is very tender. Stir in between cooking times. Leave the lid slightly ajar nearing the end of the cooking.
Give it a taste and add salt and pepper if desired.
Total cooking time varies depending on the amount of beef and size of cuts, roughly about 1 hour or until very tender.
Serve with rice and vegetables/ salad or anything you fancy.
Garnish with coriander leaves (optional).
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(correspondence and return address only)
Sorai,
61 Bridge Street, Kington, HR5 3DJ
Email: aroma@sorai.co.uk
Tel: 07552606288
