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Beef Rendang Recipe | |
Chili | |
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Ingredients:
2 lb. rump or topside beef,in lg. cubes 2 Tbsp. sugar 1 tsp. salt 1 Tbsp. dark soy sauce 2 Tbsp. coriander powder 1 tsp. ground cumin 1/2 thumbsize ginger(about 1 1/2 inches) 2 garlic cloves 6 - 8 dried chilies 2 stalks lemon grass, sliced 5 candlenuts 4 pieces galangal (thin slices) 15 shallots 1 tsp. belacan (1 slice) 1 coconut - grated and squeezed for 1st and 2nd milk OR 1 can coconut milk
Directions:
Grind B and fry in 4-5 Tbsp. vegetable oil until fragrant. Add first coconut milk or about 1/2 can coconut milk, fry for a minute and then add A. Fry for 2 minutes then add rest of coconut milk and bring to boil for a minute. Simmer for approx. 1 hour or until meal is tender. May add water if becomes too dry.Best prepared in a wok. Very authentic recipe which tastes just like what you would eat in Indonesia or Malaysia.
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