Rendang, Malaysian (to be deleted)

https://www.seriouseats.com/beef-short-rib-rendang-fatty-crab-zach-pelaccio-recipe

INGREDIENTS

• One 5-pound short rib, bone-in cut 1 ½ inches long

Turmeric Paste:

• 0.6 ounce dried chile, soaked in warm water
• 0.8 ounce Thai chile, sliced no stems
• 1.1 ounces galangal, sliced
• 2.4 ounces young ginger, sliced
• 1 ounce tumeric root, sliced
• 12 ounces lemongrass, cleaned and sliced

Shallot Paste:

• 7 ounces shallots, peeled and roughly chopped
• 7 ounces garlic, peeled and roughly chopped
• 3 ounces palm sugar, chopped

Braise:

• 5 cups coconut milk
• 6 slices assam skin, washed (see note)
• ¼ cup kosher salt
• 13 ounces Kerisik

Gula Jawa Syrup:

• ¼ cup Gula Jawa (a type of palm sugar)
• ¼ cup water

Garnish:

• 10 makrut lime leaves, very thinly sliced lengthwise
• 3 limes, cut into wedges

Coconut Rice:

• 1 quart jasmine rice, washed and drained
• 1 quart water
• 1 tablespoon salt
• 1 pandan leaf (1.5 ounces), tied in knot
• 3 tablespoons sugar
• 1 can (1 ¾ cups) coconut milk, at 70°F (21°C)

DIRECTIONS

0. (2 days before cooking) Tumeric paste: Combine first set of ingredients and pound in a mortar or purée in food processor. Use some of the chile soaking water to help the machine purée the ingredients, if necessary. The purée should be as smooth as you can possibly get it, but don't stress out if there are some chunky bits; it'll be fine. In a container large enough to hold all the beef, rub the paste all over the beef and leave it in the container sitting in the fridge to marinate for 48 hours. Wear gloves when working with turmeric and turmeric paste as it will stain your hands.

1.Shallot Paste: Purée all the ingredients in a food processor until as smooth as possible. Scoop the paste out into a small container and let it hang out until you are ready to use it.

2. To braise: Preheat the oven to 225°F. Place marinated short ribs in a single layer in a deep-sided roasting pan. You may need 2 pans to avoid stacking. Season each pan with the ⅛ cup kosher salt, or, if it all fits in one big pan, use ¼ cup of kosher salt to season the whole deal. Divide the coconut milk, shallot paste, and assam skins evenly and add to the roasting pans. Toss the ribs to incorporate all the ingredients. Cover the pan(s) with parchment and top with tight fitting lid of foil. Braise at 225°F until fork tender, about 6 to 6 1/2 hours.

3. For Gula Jawa Syrup: Add gula jawa and water to sauce pot. Simmer on low flame until sugar has completely dissolved. Reserve warm for serving. To store, place in airtight container in refrigerator. This will keep for months. You can prepare the kerisik well in advance too.

4. To serve your rendang: Remove the ribs from the oven and carefully remove the foil and parchment and to make sure they are tender. If not, put the ribs back in the oven and continue cooking. If so, sprinkle the toasted coconut flakes over the ribs. The kerisik will absorb some of the fat and adhere to the meat thus increasing the unctuous, splendiferous flavor.

   Spoon as many ribs as you would like to serve for this occasion into a large serving bowl or platter. Top with the braising liquid, oil and all. If you are keeping some ribs in reserve, reserve some of the liquid too. Drizzle the gula jawa syrup over the meat and sprinkle the thin sliced kaffir lime leaves on top. Serve the ribs with a side bowl of cut lime wedges and a large bowl of steamed coconut rice.

5. To make the coconut rice: In a large bowl or large sieve with holes small enough to prevent the rice from falling through, wash rice thoroughly under cold running water until the water runs clear. Dump the rice in a rice cooker and add salt, sugar, pandan leaf, and 1 quart of water. Cook until the cooker clicks, proclaiming the rice as finished. Fluff for a moment and pour in coconut milk. Mix the coconut milk and cooked rice gently and thoroughly. Season with salt to taste and keep warm in the rice cooker until dinner. If dinner is waiting on the rice, dump it into a bowl. I mean, what are you waiting for?

TIPS

• Assam Skin - This sour-tasting, apple sized, yellow fruit, native to Malaysia, is rarely eaten raw. Instead, it is thinly sliced—skin, core, seeds, and all—then left to dry in the sun. The leathery dried slices are about 2 inches wide, brown to dark brown, and have an earthy, slightly fermented aroma. They add tartness to soups, curries, braises, and stews. [...] Nyonya cooks prize asam gelugor for the way it balances the natural sweetness of dishes containing coconut milk. I like it for its appealingly smoky-sour taste, which is is similar to tamarind but more assertively tart. Imported from Malaysia or Thailand, it's sold in plastic bags labeled asam, assam, or dried tamarind slices. Though it's similarly used, the gelugor fruit is botanically unrelated to tamarind.