Peranakan Spiced Beef Stew with Coconut Rice

Ingredients

In the original Bosnian dish, Čalabrca, the beef is typically cooked with potatoes and a variety of vegetables in a tomato-based broth. However, in this adapted Peranakan version, the focus is on the rich flavors of the beef stew itself. The spices used in the Peranakan rendition are distinct to the cuisine, incorporating flavors such as lemongrass, galangal, and turmeric. Additionally, the dish is served with coconut rice instead of potatoes, adding a unique twist to the traditional recipe. We alse have the original recipe for Čalabrca, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 4 shallots, finely chopped 4 shallots, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 2 cm (0.8 inch) galangal, sliced 2 cm (0.8 inch) galangal, sliced
• 2 cm (0.8 inch) ginger, sliced 2 cm (0.8 inch) ginger, sliced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon ground coriander 1 tablespoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 kaffir lime leaves 2 kaffir lime leaves
• 1 cinnamon stick 1 cinnamon stick
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 2 tablespoons palm sugar 2 tablespoons palm sugar
• Salt, to taste Salt, to taste
• For the coconut rice: For the coconut rice:
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 200ml (6.7 fl oz) water 200ml (6.7 fl oz) water
• 1 pandan leaf, tied in a knot 1 pandan leaf, tied in a knot
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the shallots, garlic, lemongrass, galangal, ginger, and red chilies. Sauté until fragrant.
2. 2.
   Add the ground coriander, cumin, and turmeric. Stir well to combine.
3. 3.
   Add the beef cubes to the pot and cook until browned on all sides.
4. 4.
   Pour in the coconut milk and add the kaffir lime leaves, cinnamon stick, tamarind paste, palm sugar, and salt. Stir to combine.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for 2-3 hours, or until the beef is tender and the sauce has thickened.
6. 6.
   While the beef stew is simmering, prepare the coconut rice. Rinse the jasmine rice until the water runs clear.
7. 7.
   In a separate pot, combine the rinsed rice, coconut milk, water, pandan leaf, and salt. Stir well.
8. 8.
   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let the rice simmer for 15-20 minutes, or until cooked and fluffy.
9. 9.
   Once the beef stew and coconut rice are ready, serve the stew over a bed of coconut rice.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or sirloin, for the best results. Trim any excess fat before cubing.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This helps release their aromatic oils during cooking.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use half the amount called for in the recipe.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the stew to release their citrusy fragrance.

Tips & Tricks

• For an extra depth of flavor, toast the ground coriander, cumin, and turmeric in a dry pan before adding them to the stew.
• If you prefer a spicier stew, add more red chilies or include a small amount of chili paste.
• Allow the stew to rest for a while before serving to allow the flavors to meld together even further.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to intensify over time.
• Garnish the dish with freshly chopped cilantro for a burst of freshness.

Serving advice

Serve the Nyonya Rendang over a bed of coconut rice, allowing the fragrant rice to soak up the flavorful sauce. Accompany the dish with a side of pickled vegetables or a fresh cucumber salad to balance the richness of the stew.

Presentation advice

Present the Nyonya Rendang in a shallow bowl, allowing the vibrant colors of the beef and sauce to shine through. Garnish with a sprinkle of toasted coconut flakes and a few slices of red chili for an added pop of color.