Beef Rendang With Crispy Roti and Chilli Prawn Salt

RENDANG CURRY PASTE

• Place candle nuts into the food processor bowl and process to a crumb. Add in the garlic and process to a paste.
• Add in the shallots, ginger, galangal and turmeric and process to a paste.
• Add in shrimp paste, rehydrated dry chillies, red long chillies, tamarind pulp, chilli soya bean paste, chilli oil and palm sugar. Process until a semi fine paste is achieved.
• Gently heat oil into a frying pan and cook the paste until aromatic. Remove from the heat and set aside.
• Boil the potatoes for 25-30 minutes or until tender. Set aside.
• To cook the beef cheeks, heat a pan with oil and sear the meat until all sides are caramelised. Remove from the heat and transfer beef cheeks into a pressure cooker along with the fried curry paste.
• Add in bay leaves, kaffir lime leaves, cinnamon sticks, cloves, star anise, lemon grass, coriander powder, cumin powder and coconut cream. Mix until well combined.
• Pressure cook for 25-30 minutes.
• Release pressure and add in potatoes. Serve immediately.

CRISPY ROTI

• Combine flour, salt, water, condensed milk and vinegar in a bowl. Mix until a dough forms.
• Knead for 5-8 minutes or until a smooth dough is achieved.
• Divide into 100g dough balls.
• Coat each ball with ghee and allow to sit covered in room temperature for 1 1/2 hrs.
• After the doughs have been rested, spread the table with oil liberally and place one dough on the oiled surface. Gently press the dough flat to the size of your palm. Pick up one side of the roti with your hand on top of the flattened dough and the other hand underneath. Gently smack the disc onto the oiled surface 4-6 times until you have a thin sheet.
• Carefully push out the sheet evenly and spread a thin layer of ghee on top. Gather the sheet into a long log and swirl to make a circle. Repeat to all the other doughs and allow to rest in room temperature for another 30 minutes.
• Heat up a pan with oil over medium to high heat. Press the rested shaped doughs into a disc to the size of the fry pan. Gently transfer the sheet onto the heated pan and fry until golden on both sides. Season with salt.
• Remove from the heat and quickly scrunch the cooked roti.
• Serve immediately.

CHILLI PRAWN SALT

• Heat a pan on medium to high heat.
• Add in the dry chillies and dry shrimp. Toss until the chillies start to burn.
• Remove from the heat and allow to cool down.
• Transfer into the spice grinder in 2 batches. Process until the prawns turn to floss.
• Transfer mix to a bowl and season with salt.

EQUIPMENT

• Kitchen Aid Cordless Go Coffee Grinder  
• Kitchen Aid Cordless Go 5 Cup food chopper
• Kitchen Aid Cordless Go kitchen Vacuum
• Kitchen Aid Cordless Go 10.8V Battery
• Pressure cooker
• 2 Large fry pan
• 1 Medium Fry pan
• Tongs
• Ladle
• Rubber spatula
• Chopping board
• Chef Knife
• Egg flipper
• Stainless steel mixing bowls
• Baking pan