Chef Ryan Shell - Beef rendang “Lotus Dumplings”, pho broth and pickled diakon
Just to show that French basics can be the basis of all culinary disciplines, see how they come alive in a very Asian recipe!
Makes 15 portions
2 kg Whole beef shin
1 kg Onions
1 kg Carrot
1 kg Celery
1 kg Leeks
500 ml Sake
50 g Ginger
50 g Garlic
20 g Lemongrass
10 g Chillies
20 g Coriander stalks
4 Star anise
10 g Coriander seed
10 g Mustard seed
10 g Black pepper
300 ml Oil
20 L Water
- Place beef shin, onions, carrot, leeks, celery, garlic, ginger, chilies, coriander stalks and all the spices into a deep tray and leave to marinade over night.
- Heat a large pot until smoking hot add the oil.
- Remove the shin from the mix and brown off in the oil.
- Strain off the fat and add the remaining marinade ingredients.
- Reduce the sake to a syrup and add the water.
- Bring the pot to the boil and turn down the heat.
- Cook the shin until it falls off the bone.
- If possible, leave the shin in the cooking liquid overnight.
- Remove the shin from the liquid and pick off the bone.
- Strain the liquid and keep it aside until needed later.
250 g Daikon
5 g salt
5 g garlic finely chopped
50 g spring onions
20 g ginger finely chopped
30 g rice vinegar
2 g chili flakes
30 g sugar
3 g fish sauce
- Use a peeler to slice the daikon into long ribbons.
- Place into a vacuum bag with the salt and remove all the air.
- Place in the fridge overnight.
- Combine the rest of the ingredients in a bowl.
- Remove the Daikon from the bag and squeeze out all the liquid.
- Mix into the pickling mix and leave in the fridge overnight.
Beef Rendang filling
900 g Cooked beef shin
20 g lemongrass
20 g sugar
800 g coconut milk
800 g beef stock
180 g desiccated coconut (toasted)
300 g onions (finely chopped)
5 g red chillies (finely chopped)
5 g garlic (finely chopped)
5 g ginger
5 g salt
200 g lime (zested and juiced)
45 gyoza skins
Combine all ingredients in a medium pot and cook on a high heat until all the liquid is reduced out and the oil from the coconut milk has split out.
- Fry the mix in the oil until there is a deep brown colour on the meat and the mix is fragrant.
- Check the seasoning and add some extra salt if required
- Measure the mix into 20g balls
- Wrap each ball in a gyoza skin store in an open container in the fridge until ready to steam
5 kg beef stock
400 g onion
100 g ginger
40 g palm sugar
6 star anise
2 tsp cinnamon
2 tsp fennel seed
2 tsp coriander seeds
60 g fish sauce
30 g oil
To be used for plating
5 g chili sliced
20 g spring onion sliced
100 g bean sprouts
30 g coriander chopped
- Heat a large pot , add the oil.
- Fry onion, ginger, anise, fennel, coriander and cloves until the onion is a light brown colour.
- Add remaining ingredients.
- Bring to the boil, turn down and simmer for 2 hours.
- Strain and check seasoning.
- Place the dumplings into a steamer basket (line the basket with cabbage or silicone paper).
- Steam the dumplings for 8 minutes or until translucent.
- Bring the broth to the boil and check seasoning.
- Place the chili, spring onion slices, bean sprouts, and copped coriander in the centre of a bowl, plate the dumplings in the bowl, garnish as desired and then pour the broth over the dumplings.