This article was originally published in JUICE Singapore August 2016, Issue #215.
It’s hard not to be reeled into Zac Mirza’s infectious enthusiasm for creating gastronomic experiences. Despite a wealth of experience in constructing imaginative cocktails and soul-soothing cuisine both at home and abroad, the kult kafe F&B favours food that gets to the point and wastes no time on pretense, while shared in the presence of excellent company. In the spirit of sharing, Mirza keenly imparts his recipe for his cross-culinary creation, the Beef Rendang Burger, which will soon find a new home at his Emily Hill hideout.
I. Bosnian Cevapi-style burger patty
- 1½ pounds ground beef
- 1½ pound of ground lamb
- 1 egg white
- 4 cloves garlic
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- ½ teaspoon paprika
- Preheat grill for medium-low heat.
- In a large bowl, combine the ground beef, ground lamb and egg white. Add the garlic, salt, baking soda, black pepper, cayenne pepper and paprika. Mix well using your hands, and form into burger sized patties.
- Cover with plastic wrap or wax paper and refrigerate for one hour to one day, to let the flavors settle and the mixture to become firm.
- Lightly oil grilling surface. Grill patties until cooked through, turning as needed, for about 30 minutes.
II. Beef Rendang
- 1½ pound boneless beef short ribs (cut into cubes)
- 5 tablespoon cooking oil
- 1 cinnamon stick (about 2 inch Long)
- 3 cloves
- 3 star anise
- 3 cardamom pods
- 1 lemongrass (cut into 4-inch lengths and pounded)
- 1 cup thick coconut milk
- 1 cup water
- 2 teaspoon tamarind pulp (soaked in warm water for the juice and deseeded)
- 6 kaffir lime leaves (very finely sliced)
- 6 tablespoon kerisik (toasted coconut)
- 1 tablespoon palm sugar to taste
INGREDIENTS FOR SPICE PASTE:
- 5 shallots
- 1 inch galangal
- 3 lemongrass (white part only)
- 5 cloves garlic
- 1 inch ginger
- 10-12 dried chillies (soaked in warm water and deseeded)
- Chop the spice paste ingredients and then blend in a food processor until fine.
- Heat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir fry them until aromatic.
- Add the beef and the pounded lemongrass and stir for 1 minute.
- Add the coconut milk, tamarind juice, water and simmer on medium heat, stirring frequently until the meat is almost cooked.
- Add the kaffir lime leaves, kerisik (roasted coconut) and palm sugar, stirring to blend well with the meat.
- Lower the heat to low, cover the lid and let it simmer for 1 to 1½ hours, or until the meat is very tender and the gravy has dried up.
- Add salt to taste. If not sweet enough, add palm sugar to taste
Place patty in a glazed bun together with beef rendang sauce, acar (vegetable pickles), onion and lettuce. Serve with a side of masala-shaken shoe-string fries.
If your culinary skills aren’t up to scratch to make it yourself, head to kult kafe to have one made by Zac himself at 11 Upper Wilkie Road, tel: 9389-2185.