If you are regular to norecipejuststory blog, then you must know that I can’t follow recipe to cook (hence the blog’s name).
My style of cooking is to wing it. No measurements, just follow my intuition and my taste buds. Most of the time, I produce average meal that eatable and suitable for daily menu. When holiday or ceremonial day come, I’m getting nervous badly. I know, I don’t have the patience to cook a whole set of feast meal. So, I winged it and this was what I came up with.
Ied day or Lebaran in bahasa in my family and the in laws require special set of menu that become tradition every year.
My mum’s menu for Lebaran day were: Sayur Pepaya Muda Ebi (Shredded unripe papaya in spicy coconut milk soup with dried shrimp), Gulai Ayam (Chicken curry with Sundanese twist), Rendang (her version of Beef Rendang) and Sambal goreng hati – udang – petai (Shrimp-beef liver- stinky bean stir fry in chili sauce).
While my mother in law’s menu were: Gulai itik lado mudo (Padangnese version of green duck curry: green color came from green chili paste), Tauco Udang (Shrimp and tofu in salty fermented liquid been sauce and chilies), Gulai Pepaya Muda (Julienned unripe papaya in coconut milk and turmeric soup), Rendang kering (her version of Beef Rendang).
You can click on each text to access one version of it recipe. Not our family’s recipe, just to give better description. Oh, some of the recipe in bahasa, so you can use Google translator if needed.
So, whats the common dish between two family? Yes Beef Rendang. Although my mother’s style very different than my mother in law’s, beef rendang still a crowd pleaser. That’s why, I racked my brain out to make something very simple yet with the flavor of rendang.
The final result is, I make something I called Mi Siram Sapi Poyah.
Its basically boiled noodle or any other type of long pasta ( I made mine fresh by the way), with very-very beefy broth (extra shredded beef were added in the broth); tomato, celery and lime salsa, fried tofu and spicy toasted coconut sprinkles (made from freshly shredded coconut). Also a creamy peanut based chili sambal for extra heat.
I know it may look too simple to mimic the complex beef rendang, but somehow it worked. The flavor and fragrant of rendang came from the spicy toasted coconut.
I’m adding rendang wet paste (i winged my mother recipe) and the powdered ones to a freshly shredded coconut, mix them well on a non stick pan without using oil. It takes quite some time until all the coconut absorb the paste and toasted, change color, dried out and became sprinkleable.
English: Rendang, beef cooked in spices and coconut milk. 日本語: ルンダン（牛肉とスパイスをココナッツミルクで２時間煮込む） (Photo credit: Wikipedia)
One of my food critic is my husband. When he said my beefy noodle tasty and remind him with rendang, then he add more noodles to his bowl, I know I succeed this time. Ooh the sweet taste of victory…..
The unique fact is that the broth are so beefy and tasty, anyone who ate one portion keep adding more noodles to the remains of the broth on the bottom of their bowl.
Deconstructed Rendang and Ketupat: Mi Kuah Sapi Poyah
It tasted very beefy, light and fresh but also spicy and herby similar to rendang.
It so easy to make. I’m making this dish in my holiday menu.