Rendang

• 1 teaspoon shrimp paste
• 1 kg rump steak (beef/chicken/mutton)
• 1 stalk lemongrass
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon soya sauce
• 3 stalks lemongrass, sliced thinly
• 120 g grated coconut, fried and pounded
• 4 slices galangal
• 5 candlenuts, ground
• 2 tablespoons curry powder, blended with 2 tbsps water
• 30 dried chilies
• 120 g shallots
• 4 red chilies
• 1 clove garlic
• 2 cm ginger
• 12 cup thick coconut milk, extracted from 1/2 grated coconut
• 8 tablespoons oil

1. Heat oil and fry ground ingredients and curry powder until fragrant.
2. Add in half of the coconut milk and fry until the oil separates Add in the soya sauce mixture and steak.
3. Add in also the fried grated coconut and lemon grass.
4. Stir fry for 10 minutes.
5. Pour in the rest of the coconut milk and simmer until the meat is tender, for about 1 hour.
6. Increase heat to reduce gravy until it is thick and oily.

shrimp paste, stalk lemongrass, salt, sugar, soya sauce, stalks lemongrass, grated coconut, galangal, candlenuts, curry powder, chilies, shallots, red chilies, clove garlic, ginger, coconut milk, oil

Taken from www.food.com/recipe/rendang-9873 (may not work)