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Asian Recipes
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: (ground)
3 tbsp Chopped galangal
1/2 tbsp Chopped turmeric
1/2 tbsp Chopped ginger
200 g Red chilies
4 Shallots
Salt
PREPARATION
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.
Reduce heat.
Add beef and cook until tender.
Stir occasionally until the spices dry and turn brown.
Optional: Combine rendang with 300 grams small
potatoes. Soak potatoes in water for 15 minutes then scrub with
a soft brush to clean potato skin. Add to the gravy together
with beef. Rendang can also be combined with 150 grams dried
red peanuts (kacang jogo) which have been soaked for half an
hour. Add together with beef.
