Beef Rendang

Ingredients:
2-1/2 lbs beef, cut into 1 inch cubes
1 tsp salt
1 cup oil
1 inch galangal, crushed
2 stalks lemon grass, crushed

Ground Ingredients:
20 pcs dried chili, soaked and ground separetely
1 inch galangal
1 inch ginger
1 inch turmeric root
3 stalks lemon grass
1 lb shallots
1 whole pod garlic

Source Ingredients:
2 coconuts grated or can (for 5 cups coconut milk)
2 turmeric leaves, cut finely
3 lime leaves
2 tsp salt
1 palm sugar, break into small pieces

Preparation:
Put all the ground ingredients in a food processor add 1/2 cup of coconut milk blend to form a smooth paste (bumbu). Marinate the meat with the bumbu and let it stand for 30 minutes.

Using a pot put half the oil and to brown the meat in the bumbu. Remove to a dish. Using medium in the heat with the remaining oil to fry the spices until fragrant. Return the meat and remaining ingredients together with coconut milk into the pot and bring to a slow simmer. Cook until the meat is tender. Serve with rice.

Serves 4

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Thai Culinary Experience

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