Pulled Beef Rendang Pasta
Lots of rendang cooking this week from my fellow foodie friends! Well, rendang has always been a staple for Hari Raya celebrations. A lovely dish that can be well prepared in advance, a gigantic pot of spicy stewed beef that seemingly impossible to finish. But the truth is, the taste develops and matures over the next 2-3 days or so while the beef continues to soften from the periodic reheating making it even more delicious! Traditionally enjoyed with ketupat or nasi impit, it can get a bit monotonous from eating the same thing over and over again. Why not surprise yourself and enthrall your friends and family who are visiting with a twist to this quintessential raya dish and serve it over pasta? That should earn you some “wows” for sure!
Pulled meat dishes are increasingly popular in the West. Huge chunks of meat that have been slowly barbequed or braised in a dutch oven before being shredded and served over rice or sandwiched in burgers together with their stewing juices. I thought to myself when I read about it, “OMG, we can do this for rendang as well!” Remember “Mr. What If”, the devil’s advocate within me that gunpointed me to try out laksa pesto spaghetti? Well, “he” is the one who keeps bugging me to do pulled beef rendang pasta! And with a nearly finishing casserole of Rendang Tok still sitting on the stove, it is the perfect experimental piece for the next impromptu fusion project!
Pull Beef Rendang Pasta Recipe (serves 1)
1 serving of long-strand pasta of your choice (spaghetti, linguini, fettucini etc)
1 serving of beef rendang with sauce (refer here and here for rendang recipe), preferably cooked and left to mature overnight.
1 kaffir lime leaf (daun limau purut)
Heat up beef rendang until warm. Remove some chunks of meat and begin to shred by pulling apart with two forks or simply with your fingers. Leave the remaining beef rendang in the pot, simmering at very low heat.
While the beef rendang is heating up and simmering, cook pasta following instructions given on the packaging until al dente.
Finely julienne kaffir lime leaf and red chilli into thin strips.
Once the pasta is ready, drain quickly and plate. Drizzle rendang “kuah” i.e. gravy over the noodle strands and place a serve of shredded beef over it.
Garnish with strips of red chilli and kaffir lime leaves.
Toss and serve immediately.
A über simple lunch that takes barely 20 mins to prepare and a simple way to inject life to a traditional dish. In fact, it is so simple that it is hardly a recipe to start with. But I just thought you might like to know that it works! Thinking of my next fusion project now… any ideas?
To check out other pasta and related recipes…
Linguini con Linguiça Balsamico
Linguini con Salsiccia e Porcini Balsamico
Mentaiko Pasta 明太子パスタ
Linguini con Funghi Porcini e Bacon
Salmon, Shrimp and Dill Pasta
Spaghetti alla Bolognese with Swedish Meatballs
Pasta with Ham and Red Pesto