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Beef Rendang

BEEF RENDANG

Beef rending is associated more with Malaysia and Indonesia than it is with Singapore, this is a really simple dish to make. It is made using the following ingredients:


INGREDIENTS
• 700g beef, cut into 4cm cubes
• 550ml thick coconut milk
• 400ml water
• 1 turmeric leaf, shredded and knotted
• 1 piece dried tamarind skin (asam keping)
• 2-3 kaffir lime leaves
• 2 stalks lemongrass, crushed
• 6 shallots, sliced
• 3 cloves garlic, sliced
• 4 tbsp white grated coconut, fried for kerisik
• 3-4 tbsp oil

Ground spice ingredients
• 15 dried chillies, soaked
• 5 fresh red chillies
• 3 slices galangal
• 3cm ginger
• 1cm fresh turmeric
• 1 tsp ground fennel
• 1 tsp ground black pepper
• 2½ tbsp ground coriander
• Salt to taste
(Beef rendang recipe)

Nutritional value of beef rending is given below:

						Energy Kcal	Water gms	Protein gms	Fat gms	CHO gms	Fibre gms	Ash gms
						253	53.50	18.20	16.5	7.80	0.4	3.6
						127	26.80	9.10	8.3	3.90	0.2	1.8

As seen in the table above in comparison to the nutrients involved, beef rending contains more protein than any other nutrient. It also contains quite a large amount of fat.

PROTEIN METABOLISM

Proteins in food become available for use by the body after they have been broken down into their component amino acids. Nine of these amino acids are considered essential; therefore, the quality of proteins has corresponding characteristics with their content of these needful amino acids.
Before entering the metabolic pathways, amino acids are deaminated (i.e. they lose their nitrogen containing group) and then they are catabolised in various ways. Some amino acids can be converted to pyruvate, others to acetyl CoA, and others either enter the Krebs cycle directly as compounds other than acetyl CoA.
Amino acids that are used to make pyruvate can provide glucose, whereas those used to make acetyl CoA can provide additional energy or make body fat but cannot make glucose.amino acids that can make glucose via either the pyruvate or TCA cycle intermediates are glucogenic; those that are degraded to acetyl coA are ketogenic.
When amino acids are metabolized for energy or used to make glucose or fat, they have to be deaminated first. Two products result from deamination: one is the carbon structure without its amino group- often a keto acid, the other is ammonia (NH3), a toxic compound.
Only some amino acids are essential; others can be made by the body, given a source of nitrogen. By transferring an amino group from one amino acid to its corresponding keto acid, cells can make a new amino acid and a new keto acid. Through many such transamination reactions, involving many different keto acids, the liver can synthesize the nonessential amino acids.
The liver continuously produces small amounts of ammonia in deamination reactions. Some of this ammonia provides the nitrogen needed for the synthesis of nonessential amino acids. The liver quickly combines any remaining ammonia with carbon dioxide to make urea, a much less toxic compound. Liver cells release urea into the blood, where it is transported to the kidneys, which remove urea from the blood for excretion in urine. Urea is the body’s principle vehicle for excreting unused nitrogen, hence the amount of urea produced increases as protein intake increases. (Understanding Nutrition)





(Protein metabolism)

Protein turnover and the amino acid pool

Protein turnover refers to the degradation and synthesis of proteins. As mentioned above when proteins break down they free amino acids, these amino acids mix with amino acids from dietary protein to form a “amino acid pool” within the cells and the circulating blood. The rate of protein degradation and the amount of protein intake may vary but the pattern of amino acids within the pool remains fairly constant. Irrespective of their source, any of these amino acids can be used to make body proteins or other nitrogen containing compounds, or they can be stripped of their nitrogen and used for energy as mentioned in the above paragraphs.

Nitrogen balance
Protein turnover and nitrogen balance go together. Protein synthesis balances with degradation, and protein intake from food balances with nitrogen excretion in urine, feces and sweat. When nitrogen in take equals nitrogen output, the person is in nitrogen equilibrium, or zero nitrogen balance.
If the body synthesizes more than it degrades and adds protein, nitrogen status becomes positive (e.g. in growing infants and pregnant women) Where as if the body degrades more than it synthesizes and loses protein, nitrogen status becomes negative (e.g. those who suffer from starvation, injuries etc.)


(Protein turnover)

PHYSIOLOGICAL BENEFITS OF PROTEIN

• The body requires protein for growth and maintenance (e.g.: of body tissues)
• Proteins act as enzymes and facilitate chemical reactions.
• They also act as hormones and regulate body processes, although only some hormones are protein.
• Proteins assist in fluid balance by helping to maintain the volume and composition of body tissues.
• They act as buffers helping to maintain the acid-base balance of body fluids.
• Transportation: Proteins also transport substances such as lipids, vitamins and minerals, etc around the body.
• Antibodies: proteins inactivate foreign invaders, thus protecting the body against diseases.
• Energy and glucose: proteins provide some fuel and glucose if needed, for the body’s energy needs.
(Understanding Nutrition)


WAYS TO MAKE A HEALTHIER DISH OF BEEF RENDANG

• Choose lean roast beef instead, you would save about 138 calories.(livestrong, 2008)

• Simmer the meat in beef broth rather than high-fat coconut milk; and just before serving add a small amount of coconut milk for flavoring. (Be sure to use unsweetened canned light coconut milk instead of the sweetened type popular in making fruit drinks.)

• It’s better to use fresh tomato juice instead of using tomato sauce.

• Palm oil is rich in saturated fat and is related to heart diseases WHO & other health authorities have urged reduced consumption of oils like palm oil.(which is the most oil that used in cooking in Malaysia)(cruel oil, 2005) try using a less saturated oil such as sunflower oil etc


• Oils containing polyunsaturated fats (sunflower and grapeseed oil) are better to cook with, they are also more stable (i.e. they don't oxidize easily) and they have lower smoking point.(Men’sHealth, 2009)

• Add less salt when flavouring as spices contribute to the saltiness of the food as well.


• Use pots with good quality so less oil will be added and the food will not stick to the pan.

• This dish is a local dish and if drastic changes are made it may cause the taste to be different as well as the recipe; it is therefore better if it is eaten it once in a while and not frequently.


Disadvantages of this dish are based on protein because it is the main nutrient component in this dish.

Too much of this dish or excessive intake of protein may cause:

• High protein diet may contribute to heart diseases cause its animal protein and also rich in saturated fat.
• This dish is high in animal protein as well saturated fat which also contribute to cancer.
• When protein intake is high, calcium excretion increase. There is no ideal ratio calcium- protein but women who take average of 20 milligram to 1 gram they probably provide adequate protection for their bone.
• High protein and high fat food contribute to weight gain.
• A high protein intake increases the work of the kidneys, but dose not decrease the function of the kidney or cause a kidney disease. (Understanding Nutrition)



REFERENCES:

• Beef Rendang recipe on MalaysianFood.net. [Online] Available from: www.malaysianfood.net/recipes/recipebeefrendang.htm [Accessed on 7th February2009]

• NutriWeb Malaysia. [Online] Available from: http://www.nutriweb.org.my/index.php [Accessed on 7th February2009]

• Whitney and Rolfes 2008. Understanding Nutrition 11th Ed. Thompson Wadsworth pages Pages 193, 225 – 226. [Accessed on 7th February2009]

• Protein Metabolism. [Online] Available from: http://www.unisanet.unisa.edu.au/08366/h&p2ptn.htm [Accessed on 7th February2009]

• Beef rendang, livestrong, 2008. Available fromhttp://www.livestrong.com/thedailyplate/nutrition-calories/food/generic/beef-rendang/ [Accessed on12 February 2009]

• Palm oil and human health, cruel oil, 2005. Available from http://www.cspinet.org/new/pdf/palm_oil_final_5-27-05.pdf [Accessed on12 February 2009]

• Men’s health, 2009.Available from http://www.menshealth.co.uk/Nutrition/Which-is-oil-is-best%5E/v3 [Accessed on12 February 2009]