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Beef Rendang

Rendang
 

INGREDIENTS:

  • 1 1b/ 500g beef (cleaned & cut into cubes)

  • salt & pepper to taste

  • 1 1/2pt/ 900ml thick santan (coconut milk)

  • 1 stalk lemon grass (crushed)

  • 1 turmeric leaf (shredded)

  • 12 red chillies

  • 1 in/ 2.5cm piece galangal (lengkuas)

  • 5 cloves garlic

  • 15 - 20 shallots

  • 1 in/ 2.5cm piece ginger

  • 1/2 in/ 1.3cm piece tumeric

  • 2 tsp salt

 

 

PREPARATION:

  • Season meat with salt and pepper. Leave aside for 20 to 30 minutes.

  • In a pan, mix together the santan (coconut milk) and ground ingredients.

  • Place over medium heat and stirl slowly to the boil.

  • Add meat and continue boiling for 10 minutes.

  • Put in the lemon grass, turmeric leaf and seasoning to taste.

  • Reduce heat to low.

  • Simmer till meat is done and dark brown in colour.

  • When the gravy becomes oily in texture, remove from flame.

  • Discard lemon grass and turmeric leaf.

 

 

 

   Ben van Wijnen

 

 

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