Comments on: Beef Panaeng, prawn cakes and garlicy greens

By: The Grubworm

The Grubworm — Mon, 15 Feb 2010 08:38:35 +0000

@Tom it could well have been the cut – i have had similar issues with stews and beef – different cuts yielding very different results. Maybe try it out with some decently aged rump?

By: Tom

Tom — Sun, 14 Feb 2010 14:27:19 +0000

Just some stewing beef (not actually sure of the cut – but cheap). I stewed it for over 3 hours slowly and even left it overnight… Maybe the way to go is to get a good cut of beef as the flavours will infuse more.

By: The Grubworm

The Grubworm — Fri, 12 Feb 2010 08:53:57 +0000

It took it quite well – all the flavours combined nicely. I haven’t read the Rick Stein recipe so i can’t really comment on particulars. However, what I did notice is that the long simmering in the coconut milk (and leaving to cool down and infuse a bit) added both a coconutty edge to the beef and a really beefy flavour to the coconut. Some recipes call for fresh coconut milk for the latter stages, but i used the beefy stuff from the long simmer.

Then, I left the end result to simmer for another 30 minutes or so which isn’t in any of the recipes I have looked at. I think that also helped all the flavours combine. I wonder if the long simmer softened the meat enough so that it absorbed the flavour of the paste? What cut of beef did you use?

By: Tom

Tom — Thu, 11 Feb 2010 20:58:34 +0000

Well I am going to have to ask how well the beef took on the flavour of the curry. I have had a couple of gos at making a beef rendang recently (Rick Stein’s recipe) and each time the beef has remained rather neutral and beefy in flavour.

Last time I even gave it a thunking marinade in some lime, fish sauce and brown sugar to tenderise it before frying in my homemade rendang and it was still a bit boring. Next time I am thinking of a beef stock cube to add a bit of savouryness (a tip off Jen who finds my cooking attempts entertaining if not tasty…)

Tom

By: The Grubworm

The Grubworm — Thu, 11 Feb 2010 15:02:54 +0000

@Comestiblog – i haven’t – i have tried scandalously little Malaysian food – a little Nyonya and Malaysian-Indian (some of the best curry i ever tasted was in Penang, Northern Malaysia).

I know this is a southern Thai thing, so it may well be from the same root (or indeed be exactly the same thing!).

By: Comestiblog

Comestiblog — Thu, 11 Feb 2010 14:48:30 +0000

Have you ever tried Malaysian Beef Rendang?

By: The Grubworm

The Grubworm — Thu, 11 Feb 2010 08:19:30 +0000

@Leluu – we really must meet up sometime – I think I need to put my name down for any new dates you might have. Then from there many dinners may flow…

Guest chef? Wow! Not sure how I would cope – the most I’ve ever cooked for is 10 – and that was just the once.

By: Leluu

Leluu — Thu, 11 Feb 2010 00:10:50 +0000

I would like to invite myself and Simon over to your house for dinner! This blog of yours drives me incredibly hungry!! Looks amazing! Also – maybe you should guest chef at one of our nights.

By: The Grubworm

The Grubworm — Wed, 10 Feb 2010 15:38:29 +0000

Thanks LF! I cheat by blending rather than pounding so my pastes may be a little more granular than they should. It;s a whole lot easier and isn’t much more difficult than making Garam Marsala. I usually find that the shop prepared ones can be too salty (much like stock) for my taste, but Yhai Mae Ploy isn’t bad.

It was a fun (if fleeting) meeting. I will do all i can to make the beginning of March so we can have a proper chat. And i’d really like to hear about your trip.

By: The London Foodie

The London Foodie — Wed, 10 Feb 2010 15:17:43 +0000

I am very impressed that you even made your own curry paste! What do you think of shop bought varieties (the Thai Mae ploy for instance)? I have to admit I normally use this brand, I think it is quite good.

It was fun meeting you at Gunmakers yesterday, it was a shame we never got to chat properly, but hopefully I will see you again at the beginning of March!