Recipe#104

Title: Beef Rendang 02

From: mfoster@cix.compulink.co.uk (Mark Foster) 
 Newsgroups: rec.food.recipes 
 Subject: Rendang Daging (Beef in Coconut Milk) 
 Date: 28 Jan 1995 06:25:05 -0700 
 Message-ID: <3gdgjh$ggp@mack.rt66.com> 

Serves 4.
 3 inch cube fresh galangal
 2 sticks fresh lemon grass
 4-6 dried hot red chilies
 2 inch stick cinnamon
 12-14 cloves
 4 oz red pepper
 3 1/2 oz shallots or onions
 1 inch piece fresh ginger
 7-8 cloves garlic
 12 curry leaves
 8 kaffir lime leaves
 2 3/4 pints coconut milk
 2 lb stewing beef cut into 1.5 to 2 inch cubes
 Peel and coarsely chop galangal, cut of straw like top of lemon grass, 
 peel of a layer and crush what's left. Crumble up red chilies and 
 cinnamon into water (to cover), plus cloves. Peel and coarsely chop 
 Shallots/onions, red pepper, ginger and garlic. Put into an electric 
 blender and blend until smooth. (Food processor will work but you may 
 have to add some cooking oil to keep it off the sides).
 Take the resulting paste, lemon grass, curry leaves and kaffir lime 
 leaves and put into a wide non stick pan (or wok or anything really) with 
 the coconut milk (stir first to get all of it out of the can). Bring to 
 the boil, stirring occasionally. Turn heat to medium and cook sauce for 
 15 minutes. Stir now and again to prevent curdling. Put in the meat (and 
 salt if you like), bring to the boil, lower heat and simmer for an hour, 
 stirring from time to time. Turn up the heat from medium to high and 
 continue to cook, stirring from time to time for 30 minutes or until the 
 sauce is very thick and brown and the meat is tender. (If the sauce 
 begins to splatter too much cover loosely. At this stage the dish is 
 called kaliyo. To make rendang stir and cook until the sauce has 
 disappeared.  Serve with steamed rice.