Place coconut in a frypan and toast over low heat stirring constantly, until crisp, aromatic and golden. This will take 10 minutes for desiccated coconut or 5 to 10 minutes longer for freshly grated ...
This Indonesian/Malaysian dish with its complex seasoning is easy to make. Everything goes in the pot at once and simmers until rich and thick. Cut beef into strips and put into a large, heavy ...
Rendang is a favorite dish at our local Malaysian restaurants, but there’s rendang and then there’s rendang. Times staff writer Charles Perry came across an exceptionally rich and luscious version of ...
Blend lemongrass (bottom/lighter-colored tender parts only), galangal, ginger, garlic and chiles with 1 tablespoon vegetable oil to make a marinade. Combine beef and marinade in a zip-top plastic bag.
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