{"id":402,"date":"2014-04-17T15:39:17","date_gmt":"2014-04-17T03:39:17","guid":{"rendered":"http:\/\/debskitchen.co.nz\/?p=402"},"modified":"2014-04-17T15:39:17","modified_gmt":"2014-04-17T03:39:17","slug":"beef-rendang-curry","status":"publish","type":"post","link":"https:\/\/debskitchen.co.nz\/?p=402","title":{"rendered":"Beef Rendang Curry"},"content":{"rendered":"<p><strong>Rendang Curry<\/strong><\/p>\n<p>500 grams Beef Chuck Steak \u2013 Cubed<br \/>\nFish Sauce<br \/>\n2 Cans of Light Coconut Milk<br \/>\n2 teaspoons Rendang Curry Paste (found at Asian or Chinese Grocery)<br \/>\n4 Tablespoons  Brown Sugar<br \/>\nKafir Lime Leaves (I found you can buy a jar at supermarket)<\/p>\n<p>1.\t Place the cubed steak in a medium bowl and season with 2 teaspoons of fish sauce. Set aside.<\/p>\n<p>2.\t Heat 1 can of coconut milk in a medium frypan. Let it cook for a few minutes until it bubbles and thickens. Add in the curry paste and work it into the coconut milk using the back of a spoon.<\/p>\n<p>3.\tOnce combined, add in the rest of the coconut milk and cubed steak. Add 1 teaspoon of the lime leaves, and 2 teaspoons of fish sauce.<\/p>\n<p>4.\tSimmer this gently for 1 \u00bd hours on low heat to reduce. <\/p>\n<p>5.\tAdd in 2 teaspoons fish sauce, and 4 tablespoons of Brown Sugar (or less to taste).<\/p>\n<p>We serve this on thin noodles, but lovely with rice as well.<\/p>\n<p>We have also tried this with beef mince meatballs. Very nice, but need to stir very gently.  If you do not have 1 \u00bd hours to reduce it still tastes good, but gets better if you leave it for the longer time.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Rendang Curry 500 grams Beef Chuck Steak \u2013 Cubed Fish Sauce 2 Cans of Light Coconut Milk 2 teaspoons Rendang Curry Paste (found at Asian or Chinese Grocery) 4 Tablespoons Brown Sugar Kafir Lime Leaves (I found you can buy a jar at supermarket) 1. Place the cubed steak in a medium bowl and season&#8230;<\/p>\n","protected":false},"author":1,"featured_media":403,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-402","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main_courses_meat","wpcat-9-id"],"_links":{"self":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/402","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=402"}],"version-history":[{"count":1,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/402\/revisions"}],"predecessor-version":[{"id":404,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/402\/revisions\/404"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=\/wp\/v2\/media\/403"}],"wp:attachment":[{"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=402"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=402"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/debskitchen.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}