Beef Rendang Pot Pie 印尼牛展餡餅

I wanted a pot pie with an Asian filling.

Something hot, spicy and hearty for the wet, sticky, rainy days.

Beef rendang came into mind.

If there's an Oscar for best Asian pot pie filling role, it would've gone to beef rendang.

Plus, I had a couple of rendang instant spice pack.

Perfect!
成日都想整D有亞洲風味既餡餅, 要又辣, 又香, 又有口感既
突然就比我諗到用牛展啦, 整印尼牛肉又唔想大費周章, 用現作一包一包既調味包就完美啦!

Look at the pot pies bubbling away in the oven...
成個酥皮湯咁

How cute!
好可愛

Did I make my own puff pastry?
大家唔好都係以為個酥皮係我整既..

Pffft. You bet your ass I didn't!

I am just too lazy!

And I was too lazy to roll store-bought puff pastry.

What did I use?

My best friend, frozen roti prata ^_^

其實都係買現成既..有辦法啦, 懶...
係超市買左盒急凍roti prata

Recipe

Pie filling

- 1 lb beef (I used beef shin cut into chunks, you can use other cuts of beef)
- 2 rendang spice packs

- 1 clove of garlic, crushed

- 2 cloves shallot, thinly sliced

- 1 lemongrass, crushed

- 4 kaffir lime leaves

- 1/2 cup of coconut cream

(All these fresh ingredients are optional, you can really do this with just the rendang spice pack. But if you chose to use these fresh ingredients, they do make a difference. It cranked the flavors up a new notches)

- 1 or 2 tsp corn starch diluted in a bit of water

Saute fresh ingredients in a bit of oil, add beef chunks, add rendang seasoning, cook until the beef chunks are tender (it may take a couple of hours), add coconut cream, thicken with a bit of corn starch. We don't want the pie filling to be too runny.
炒起D配料, 落牛展, 落調味包, 再加生粉水整傑佢

Pot pie top

- 4 frozen roti prata
- 1 beaten egg

Preheat oven to 200C. Pour rendang pie filling into small bowls, brush the edges of the bowl with beaten egg. Place frozen roti prata on top, don't worry about the excess edges. Brush the top of roti prata with beaten egg. Bake until golden brown and puffy.
預熱個焗爐去200C, 將整好左既牛展放入焗碗, 用蛋醬揸吓個碗邊, 放個酥皮上去, 上面揸蛋醬, 唔使理個酥皮, 佢自己焗個時會返落去, 焗到金黃色就攪掂

Looks and tastes amazing, very easy to make.
完部都係買現作, 應該都OK易整的 :)

Sambal Terong - Spicy Eggplant Chilli Paste 印尼四椒矮瓜

Remember the spicy eggplant sambal from the lunch gathering at my place? Here are the stuff that went into it.
哩個係上次午餐飯眾既其中一味餸


While preparing the sambal ingredients, cut a large eggplant into chunks, drizzle with oil, season with salt and pepper, grill in 200C oven until softened with some charred bits.
切細D矮瓜 (切到一舊舊), 加少少油, 調味料, 鹽, 胡椒, 用200C黎烤, 到軟同少少焦為止

The chilli paste
- 0.5 cm ginger, peeled
- 5 cloves of garlic, peeled
- 5 cloves of shallot, peeled
- 4 large green chilli, core and seeds removed (I didn't want to kill my guests heheheh)
- 4 large red chilli, core and seeds removed you can leave them alone if you want it really spicy)
- 4 small chilli (this is where the heat's from)
- 2 tsp ground cumin
- 2 tsp ground corriander
- salt, sugar, pepper, vegetable oil
- to add later: lime leafs, crispy shallot, fish sauce

Throw everything into food processor and pulse into a paste.
放晒D材料去食物加工器, 撳制


Heat 2 tbsp oil, saute everything until fragrant, add the grilled eggplants, adjust seasoning if necessary, add lime leafs, garnish with crispy shallot. Consume with lots of rice :D
落2湯匙油, 煎到香就加矮瓜, 調味, 攪掂~ :D

Nasi Goreng Rendang - Beef Rendang Fried Rice 印尼乾咖哩牛肉炒飯

If you want to enjoy rendang but can't be bothered to do the many hours of stewing the beef tender, grinding spices, etc etc etc...here's a quick and easy idea.
如果你想食乾咖哩牛肉, 但係又冇時間慢慢煮, 同將的材料切粒, 哩度就有一個超快既方法


This is starting to sound like an addiction eh? Turning stuff into fried rice. I am obsessed with it! But I can't help it. It's speedy, tasty, hearty and satisfying!
其實有乜容易過炒飯, 乜都放晒落去炒炒炒就係..唔使一樣一樣餸慢慢煮咁煩


Recipe
- 2 bowls of (ideally leftover) rice
- minced beef (use as much as you want until you reach the desired ratio of beef vs rice, I like my fried rice to have lots of meat. you can also use other kinds of meat)
- 1 clove garlic, minced
- 2 shallot, sliced thinly
- 1 chopped chilli
- 1 packet of rendang spice pack (I used Indofood), dissolved in a tiny bit of hot water
- a bit of cooking oil, pepper, salt
- freshly chopped coriander and crispy shallot as garnish (optional)
食譜
- 2 碗飯(最好就隔過夜, 容易炒D, 如果唔係會黏埋一齊)
-牛肉碎, 食幾多落幾多
-一塊蒜頭, 切細粒
-2個紅蔥頭切細片
-1隻辣椒, 切碎
-1包乾咖哩牛肉粉, 我用開哩隻 Indofood, 用熱水沖開左先
-油, 鹽, 胡椒
-新鮮芫茜同炸紅蔥頭乾(隨意)

Saute garlic, chilli, and shallot in a bit of cooking oil, add minced beef, add rendang seasoning, mix well, cook until the beef's done, add rice, mix well, adjust seasoning with more salt and pepper if necessary. Garnish and serve.

用小小油炒起D蒜頭, 紅蔥頭, 落牛肉碎, 落乾牛肉咖哩粉, 攪勻佢, 煮到D牛肉差唔多得就落埋D飯落去, 攪勻佢, 落D鹽同胡椒粉調味, 加返D綠色既野伴碟 (蔥/芫茜)

What else can I turn into fried rice?
仲有D咩可以愛黎整炒飯呢?