beef rendang

Ingredients :

1 kg beef, fat and sinew removed

1.5 liters coconut milk

1 turmeric leaf, torn and knotted

5 kaffir lime leaves

1 stalk lemon grass, bruised (white part only)

1-2 pieces asam gelugur

10 red chilies, sliced finely



Spices (ground)

3 tablespoons galangal, chopped

1/2 tablespoon turmeric, chopped

1/2 tablespoon fresh ginger, chopped

200 g red chilies

4 shallots

Salt to taste



Method :

Cut the beef into bite-size of 3 cm cubes. Remove any fats and sinew from the meat. Use a pot to simmer the coconut milk with turmeric leaf, lemon grass, asam gelugur, kaffir lime leaves, sliced chilies and ground spices until the milk thickens and becomes oily. Reduce the heat and add the beef. Cook until the meat is tender and the spiced becomes dry and turn brown. Stir occasionally.