Beef Rendang

 Beef Rendang

 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 and sugar to taste

Methods:

1.    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.

2.    Reduce heat.

3.   Add beef and cook until tender.

4.    Stir occa­sion­ally until the spices dry and turn brown.