Beef Rendang

• 1kg beef shank
• 300g coconut milk
• 2 tbsp kerisik
• 1/2 cup grated coconut flesh
• 4-5 tbsp dried chilli paste
• 1 tsp sugar
• pinch of salt
• 2 big onions
• 3 lemon grass, finely diced
• 2 inch of ginger
• 1 inch of galangal (can be replaced with ginger)
• 4 cloves of garlic

1. Blend onions, lemon grass, garlic, ginger and galangal
2. Heat the blended ingredients in a wok for about 2-3 mins with low-medium heat. Add in the chilli paste. Add some water if needed.
3. When the mixture is heating up, add in the beef. Stir until all the meat are coated well with all the ingredients.
4. Allow the ingredients to simmer, then add in the coconut milk, salt and sugar. Cook until the broth is half-thick. Stir regularly over medium heat to avoid sticking to the pan.
5. When the broth is half-thick, add in grated coconut flesh and kerisik.
6. Cook until it is thick and dry as desired,
7. Serve while hot. :)

coconut milk, grated coconut flesh, chilli paste, sugar, salt, onions, lemon grass, ginger, galangal, garlic

Taken from www.yummly.com/recipe/Beef-Rendang-1863643 (may not work)