Indonesia Food : Beef Rendang Recipe

Ingredients (A)

1 kg of beef
600ml of coconut milk
100ml of vegetable oil
Ingredients (B)- to blend
4 candlenuts
12 cloves of garlic
300 g of red chili
250g of onions,
50g of ginger
50g of galangal
50g of turmeric
1½ tsp of coriander
1 tbsp (15g) of salt
1 tsp of sugar
4 green cardamoms
11/2 tsp of cumin
10 cloves
Ingredients (C)- Seasonings and Spices
4 stalks of bashed lemongrass
3 kaffir lime leaves
1 piece of assam keping
2 turmeric leaves, tied up

Instructions

Cut the beef into 4 cm squares, half cm thick. Do not cut the beef too small as the meat can break into smaller pieces during cooking.
Blend all the ingredients in (B), set the blend aside.
Remove the green section and the outer sheath of the lemongrass. Use only the white portion. Bash them so that the lemongrass to ensure the release of the flavor.
Heat up the vegetable oil in a wok. Saute the spice paste (B) over low heat until aromatic.
Add the coconut milk and lemongrass into the wok.
Add the beef and cook over medium heat. Bring the coconut milk to a boil.
Once it is boiled, continue simmer over low heat. Add water from time to time when the stew is about to dry.
Cook until the beef absorbs the flavor of the spices thoroughly and the color turns to dark brown. It will take about three hours.
Served with rice or bread.