Beef Rendang Recipe

• 2 stalk lemon grass tough outside parts removed
• 1 x 3 cm length galangal, (optional)
• 1 x 3 cm length ginger
• 3 x cloves garlic
• 5 x dry chillies
• 2 Tbsp. oil
• 500 gm chuck steak, cubed
• 10 x red Asian onions, sliced
• 2 c. coconut lowfat milk
• 2 x turmeric leaves, (optional)
• 2 Tbsp. Malaysian curry pwdr, (see below, or possibly use commercial preparation)
• 1 Tbsp. thick soy sauce, (kecap manis)
• 1 c. coconut cream Salt to taste Sugar to taste
• 1/2 c. desiccated coconut, dry roasted
• 2 Tbsp. dry, grnd coriander seeds
• 1 Tbsp. dry, grnd cumin seeds
• 3/4 Tbsp. dry, grnd fennel seeds
• 1/2 Tbsp. chilli pwdr, (or possibly to taste)
• 1/2 tsp turmeric pwdr
• 1/4 tsp cloves
• 1/4 tsp cinnamon
• 1/4 tsp cardomom
• 1/4 tsp pepper

1. Blend the lemon grass, galangal, ginger, garlic, chillies and 1 Tbsp.
2. of the oil to a paste in a food processor or possibly mortar and pestle.
3. Coat the meat well with the paste.
4. Heat the remaining oil in a wok and saute/fry the onions till golden brown and aromatic.
5. Add in the meat and stir well.
6. Lower the heat, cover the wok and cook for 10 min.
7. Add in the coconut lowfat milk, turmeric leaves and curry pwdr and stir well.
8. Cover and cook for one hour, or possibly till the beef is tender.
9. Add in the thick soy sauce, coconut cream and salt and sugar to taste.
10. Bring to the boil and cook uncovered for 5 min, stirring continuously.
11. Lower the heat, add in the desiccated coconut and stir for another 5 min.
12. The curry should be quite dry by the time you've finished.
13. Remove the turmeric leaves and serve with rice.

lemon grass, length galangal, ginger, garlic, chillies, oil, red asian onions, coconut lowfat milk, turmeric, curry pwdr, soy sauce, coconut cream salt, coconut, coriander seeds, cumin seeds, chilli pwdr, turmeric, cloves, cinnamon, cardomom, pepper

Taken from cookeatshare.com/recipes/beef-rendang-82219 (may not work)