Beef and Rice Cake Skewers

Ingredients

10 oz NY striploin beef, cut into 1/2" thick strips (cut 3/4" longer than rice cakes)

1 lb fresh rice cakes

a bunch of green onion, cut into same length as rice cakes (using only white and light green part)

3 tablespoon soy sauce

1 tablespoon Korean soy sauce for soup

1 tablespoon brown sugar

1 teaspoon sesame oil

1/2 teaspoon garlic powder

dashes of freshly ground black pepper

1/2 small onion, grated

1/4 Asian pear, peeled and grated

1/4 kiwi, peeled and grated (optional)

some bamboo skewers, about 4" long

1-2 tablespoon canola oil 

 

Directions

1. Make a marinade by combining soy sauces, sugar, sesmae oil, garlic powder, black pepper, grated onion, grated pear. and grated kiwi (if using) in a shallow bowl. Reserve 1/4 cup of the sauce in a another container and set that aside.
2. Place the beef in the marinade mixture and toss together and let it sit for 10-15 minutes to soak up the flavor. Toss the rice cake with the reserved 1/4 cup of marinade in another bowl.
3. Skewer beef, rice cakes, and spring onion one by one to the bamboo skewers. (2-3 strips of each ingredient in one skewer)
4. Heat skillet over med-high heat and drizzle a little oil. Place skewers on the hot skillet and brown them about 1-2 minutes on each side. Add a little more oil if the pan seems too dry.
5. Serve warm or at a room temperature.

Beef Rendang Recipe

   

  Ingredients

• 3 packets Brahim's Rendang Paste
• 1.5 kg beef brisket (gravy beef)
• 2 cups dessicated / grated coconut
• 2 cups hot boiling water
• 6-8 cloves garlic, chopped
• 4 tbsp oil

Method

1. To make kerisik: Fry the grated coconut in a non-stick frying pan (without oil) on low heat. Keep stirring so all the grated coconut are browned evenly. It will take about 10 minutes to turn it into deep golden brown and you can smell the aroma. You are ready to use it for your rendang. (Traditionally, the kerisik is then ground into a paste by using a mortar and pestle but I don't find it to be necessary.)
2. Cut the beef in 5 cm / 2" cubes.
3. Heat oil in a wok, add garlic and fry until slightly browned. Add beef and fry until all sides are browned.
4. Remove beef from wok.
5. Add rendang paste to the wok and cook until the paste is bubbling. Add the kerisik and hot boiling water.
6. Bring to a boil and add the beef and continue cooking until it's boiling.
7. Turn down the heat, cover with lid and let it simmer in low heat for 2 hours. Stir it occasionally.
8. After 2 hours of simmering, the sauce should be thickened and the should be very tender. Now turn back to medium-high heat, lid off and continue to stir-fry it until the sauce is completely thicken and dried.
9. Served with steamed rice, roti or nasi kunyit.

source: everythink-indonesia