Rendang (Indonesian Beef Curry)

Ingre­di­ents :

1 1/4 liters Coconut milk from 2 old coconuts
1 Turmeric leaf, torn and knot­ted
5 Kaf­fir lime leaves
1 stalk Lemon grass, bruised
1–2 pieces Asam Gel­ugur
10 Red chilies, finely sliced
1 kg Beef, fat and sinew removed, cut into 3 cm cubes

Spices

3 table­spoons Chopped galan­gal
1/2 table­spoon Chopped turmeric
1/2 table­spoon Chopped gin­ger
200 g Red chilies
4 Shal­lots
Salt

How to Cook:

• Sim­mer coconut milk with turmeric leaf, kaf­fir lime leaves, lemon grass, asam gel­ugur, sliced chilies and ground spices until the milk thick­ens and becomes oily.
• Reduce heat.
• Add beef and cook until tender.
• Stir occa­sion­ally until the spices dry and turn brown.
  
  Source : www.indonesianfoodonline.com

Posted in: Beef,Indonesian