Malooga Rendang

Ingredients

In this adaptation, the traditional Yemeni Malooga is transformed into a Malaysian delight by incorporating the flavors and ingredients commonly found in Malaysian cuisine. The original dish is typically made with flatbread and served with a meat-based stew. In the Malaysian version, the flatbread is replaced with noodles, and the stew is transformed into a rendang sauce, which is a slow-cooked, spicy coconut-based sauce commonly used in Malaysian cuisine. We alse have the original recipe for Malooga, so you can check it out.

• 250g (8.8 oz) rice noodles 250g (8.8 oz) rice noodles
• 500g (1.1 lb) beef, thinly sliced 500g (1.1 lb) beef, thinly sliced
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 3 kaffir lime leaves 3 kaffir lime leaves
• 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
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tsp turmeric powder 1 tsp turmeric powder
• 1 tsp coriander powder 1 tsp coriander powder
• 1 tsp cumin powder 1 tsp cumin powder
• 1 tbsp tamarind paste 1 tbsp tamarind paste
• 2 tbsp vegetable oil 2 tbsp vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Pickled vegetables, for serving Pickled vegetables, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 18g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Cook the rice noodles according to the package instructions. Drain and set aside.
2. 2.
   In a large pan, heat the vegetable oil over medium heat. Add the minced garlic, sliced ginger, sliced galangal, and sliced red chilies. Sauté until fragrant.
3. 3.
   Add the sliced beef to the pan and cook until browned.
4. 4.
   Stir in the turmeric powder, coriander powder, and cumin powder. Cook for another minute.
5. 5.
   Pour in the coconut milk and add the bruised lemongrass stalks and kaffir lime leaves. Bring to a simmer and let it cook for about 1 hour, or until the sauce thickens and the flavors meld together.
6. 6.
   Stir in the tamarind paste and season with salt to taste.
7. 7.
   Add the cooked rice noodles to the pan and toss until well coated with the rendang sauce.
8. 8.
   Remove the lemongrass stalks and kaffir lime leaves.
9. 9.
   Serve the Malooga Rendang hot, garnished with fresh cilantro, and accompanied by pickled vegetables.

Treat your ingredients with care...

• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their flavor.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder. Use 1 teaspoon of dried galangal powder for every 2 centimeters of fresh galangal.
• Tamarind paste — If tamarind paste is not available, you can use lime juice as a substitute. Start with 1 tablespoon of lime juice and adjust according to your taste preference.

Tips & Tricks

• For an extra kick of heat, add a few slices of bird's eye chili to the rendang sauce.
• If you prefer a milder flavor, remove the seeds from the red chilies before slicing.
• To save time, you can use pre-cooked rice noodles instead of cooking them from scratch.
• Adjust the spiciness of the dish by adding more or less red chilies according to your taste preference.
• For a vegetarian version, replace the beef with tofu or tempeh and adjust the cooking time accordingly.

Serving advice

Serve Malooga Rendang hot, allowing the flavors to fully develop. Garnish with fresh cilantro for a burst of freshness and serve with a side of pickled vegetables to complement the rich and spicy flavors of the dish.

Presentation advice

Present the Malooga Rendang in a vibrant and colorful manner by arranging the noodles neatly on a plate. Garnish with a sprinkle of fresh cilantro and serve with a side of pickled vegetables, adding visual appeal and contrasting flavors to the dish.