Recipe ingredients and directions:
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.
Category: Asian Recipes
