Re-mastering of: Floyd Cardoz's Malaysian Rendang

Short Ribs with Wine


1/2 rack short ribs
2 TBS shallot, chopped
2 TBS ginger, chopped
2 TBS garlic, minced
5 Serrano chilies
Zest of 1 lemon
1/2 tsp. cumin
1/2 cup broth 
1/2 cup coconut milk
1 tsp tamarind paste
1 tsp brown sugar
1/2 cup veal stock 
1 tsp rosemary 
2 sticks of cinnamon 
Juice of 1 lemon
2 cups jasmine rice, cooked
1/3 cup olive oil
1 cup mustard seeds
1/2 cup chopped spinach
1 TBS cashew nuts


  1. Sear the short rib in a little bit of oil, then add chopped shallot, half of the ginger, garlic, and chile to seared ribs. 
  2. Add chile, cumin seasoning, ginger and cloves to the pan with the short ribs, then add the broth, followed by the coconut milk. 
  3. Add a small amount of water to the pann followed by tamarind paste, brown sugar and veal stock.
  4. Add rosemary, 2 sticks of cinnamon and the rest of the ginger to the pan. Cover pan with foil and then reduce heat to medium low and let simmer until liquid reduces to a sauce.
  5. Add the jasmine rice to the pan, along with the 1/3 cup of olive oil, and mustard seeds. Stir in the chopped spinach, and let cook for a few minutes until warm. Finally, add chopped cashew nuts.
  6. To serve, slice the ribs against the grain and serve along side rice. Top with sauce.