Beef Rendang

Best prepared in a wok. Very authentic recipe which tastes just like what you would eat in Indonesia or Malaysia.

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.

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