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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Submitted 6/13/05.
Source: Lawrena Soh - Singapore cook
Submitted By: Betsy Beasley
cbzly@swbell.net
Beef Rendang


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Other cooking sites with chili recipes:
Chili Recipes at cooksrecipes.com
Recipes for Chili at ichef.com
Best Chili Recipes at chili.org