Beef Rendang

What you need ?

• 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)
• 4 to 5 kaffir leaves (cut into slivers)
• toasted fine coconut crumbs (optional)
  

GROUND INGREDIENTS

• 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

How to make it ?

• 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 and kaffir leaves 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.
• Add coconut crumbs just before serving. Mix well.