Chef's Recipe for Beef Rendang “Lotus Dumplings”, Pho Broth and Pickled Diakon

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


Beef shin

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.

Daikon Pickle

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

Pho broth

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                  

10 cloves                                        

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.

To complete

  • 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.



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