Monday, 19 March 2012

Indonesian Beef Rendang

I first tasted this dish in Kuala Lampur then in Jakarta, where I realised that is originated from the Minangkabau, Western Sumatra.



Ingredients

1 400gm can coconut milk
1 kg / 2 lb stewing beef (I used leg); cut into 1 inch cubes
1 stalk lemon grass; split into two
6 Shallots; cut into halves
4 cloves garlic
1 inch ginger; chopped
1 inch fresh turmeric root; chopped
4 red chillies;  chopped
1 inch galangal; chopped
6 fresh or dried kaffir leaves
2 tablespoons desiccated coconut; toasted in a dry pan until brown
5 small potatoes; peeled, cut into halves and sauted
10 chestnut mushrooms; cut into halves and sauted until dry

Method
1.    Place 4 tablespoon of coconut milk in a pan, add beef and lemon grass to it. Stir and cook for 5 minutes
2.    Chop finely all the rest of the ingredients except for the desiccated coconut in a food processer.
3.    Add this to the meat and coconut milk, stir fry for a few minutes.
4.    Add rest of the coconut milk and simmer or about 2 hours.
5.    Grind the toasted desiccated coconut and add to the stew.
6.    Add sauted potatoes and or mushrooms, simmer for ½ hour or until the potatoes are cooked.
7.    Serve with rice.



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