Beef rendang with coconut rice

The other day I decided to cook beef rendang again, this time with even more of our ghost chilli blend added in to make it extra spicy. I also decided to cook coconut rice as well, by adding coconut cream into the rice in the rice cooker and stirring mid way through the cooking process. There was the nice smell of coconut in the rice, and it tasted rather good if I do say so myself.

Beef rendang with coconut rice
Beef rendang with coconut rice
Beef rendang with coconut rice and cucumber
Beef rendang with coconut rice and cucumber

To accompany the rendang, I chose a strong Barossa shiraz from Australia. Peter Lehmann Stonewall shiraz come from old vines, which yield less wine but in return have more intense concentrated flavours.  This typically needs at least a decade of cellaring prior to drinking.

A few years back, I bought the 2002 vintage of this wine from Waitrose Wine. But as they had sent me the wrong vintage (I was sent the 2003 vintage), they refunded me the money and so I was given this wine for free as compensation.

Peter Lehmann Stonewell Shiraz 2003
Peter Lehmann Stonewell Shiraz 2003

Being 2003 vintage, it was not as great a year in the Barossa valley but nevertheless it is still an impressive wine with strong scent of plum and spices. Even after decanting for 1 1/2 hours, it was still improving in the glass as the night went on. I have to say that this wine went very well with the beef rendang, easily holding its own against the flavours of the rendang sauce. As I can go many weeks without drinking wine, when I do drink, it might as well be a nice bottle – like this one.

Boon